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Easy Chicken Stir-Fry

Featured in Dinner Winners Every Time.

Turn rotisserie chicken into a quick, flavorful meal with crisp veggies and a tangy sauce made with soy, sesame oil, and a hint of Sriracha. Ready in under 20 minutes with easy shortcuts.

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Updated on Tue, 15 Apr 2025 20:53:52 GMT
Colorful stir-fried chicken with veggies, rice, and sesame seeds in a bowl. Pin it
Colorful stir-fried chicken with veggies, rice, and sesame seeds in a bowl. | cookwithtaste.com

I've got a fantastic dinner hack to share! This Rotisserie Chicken Stir-Fry has become my lifesaver on crazy weeknights when time's tight but I still want something tasty. You won't believe how good tender chicken and crisp veggies taste when they're coated in this simple five-ingredient sauce.

Clever Cooking Tricks

The beauty of this dish is how it cuts corners without losing any flavor. Grabbing a pre-cooked chicken and a bag of frozen veggies makes life so much easier. And don't get me started on that sauce it ties everything together with just the right mix of sweet hot and savory flavors.

Gather These Items

  • Rotisserie Chicken: Already cooked and pulled apart to save you precious minutes while adding depth.
  • Frozen Stir-Fry Vegetables: A colorful blend of snap peas, broccoli, carrots, bell peppers, and water chestnuts.
  • Garlic and Ginger: Try the ready-to-use frozen cubes, tube paste, or mince them fresh for that key flavor punch.
  • Soy Sauce: Standard soy sauce brings that salty umami kick.
  • Sesame Oil: Gives your stir-fry that distinctive nutty smell and taste.
  • Brown Sugar: Smooths out the salty and spicy components in your sauce.
  • Sriracha Sauce: Adds warmth and flavor richness you can tweak to your liking.
  • Cornstarch: Makes your sauce thick and shiny.

Cooking Game Plan

Step 1 - Get Everything Ready
Tear or cut up the store-bought chicken. Mix soy sauce, sesame oil, brown sugar, cornstarch, and sriracha in a small bowl to create your sauce.
Step 2 - Cook Your Veggies
Warm up a big skillet or wok on medium-high. Pour in 1 tablespoon sesame oil and cook frozen veggie mix for 4-5 minutes until just tender. Toss in garlic and ginger, cooking for another minute.
Step 3 - Warm The Chicken
Put your shredded chicken into the pan and mix gently with the veggies. Let it warm through for about 2-3 minutes.
Step 4 - Pour In The Sauce
Drizzle your sauce mixture over everything in the pan. Keep stirring for 2-3 minutes until it gets thick and coats all the ingredients.
Step 5 - Dish It Up
Scoop it straight onto plates with rice or noodles. Top with sesame seeds and green onions if you want.

Timesaving Shortcuts

Want to make this even faster? I keep bags of chopped onions in my freezer and those little frozen garlic and ginger cubes are total game changers. The microwaveable rice pouches are perfect when you're racing against the clock.

Personal Touches

This stir-fry's so fun to play with! I sometimes toss in some crunchy sesame seeds or snipped green onions on top. Swapping rice for noodles completely transforms the meal. And when I'm craving extra kick I just squirt in more sriracha!

Can't-Miss Tips

Grab your biggest pan so everything has space to cook properly. Trust me get all your stuff chopped and measured before you start because things move fast once that heat's on! Handle the chicken pieces carefully so they don't break apart too much.

A colorful stir-fry dish featuring chicken, green and red bell peppers, peas, and sesame seeds in a dark frying pan. Pin it
A colorful stir-fry dish featuring chicken, green and red bell peppers, peas, and sesame seeds in a dark frying pan. | cookwithtaste.com

Great Companions

This dish goes with almost anything! We usually pile it on some fluffy rice but it's just as yummy with noodles underneath. Sometimes I'll cook up extra veggies as a side for a bigger meal. For a carb-free option try wrapping it all in lettuce leaves!

Frequently Asked Questions

→ Can I switch up the vegetables?

Of course! Use any fresh or frozen veggies you like. Just adjust the cook time if using fresh since they may cook faster or slower than frozen ones. Keep about 20 ounces total for the perfect sauce balance.

→ How can I tone down the spice?

Cut back or skip the Sriracha for milder heat. If you skip it entirely, adding a splash of rice vinegar or more ginger can keep the flavor interesting. You might need to tweak the sugar slightly to balance the flavors.

→ Can I prep parts of the dish ahead?

You bet! Chop onions and mix up the sauce beforehand, then store everything in the fridge. Shred or dice your rotisserie chicken in advance too. You'll save time when it's cooking time!

→ What's the best way to reheat leftovers?

Reheat gently in a skillet set to medium until everything's warmed through. Add a splash of water or soy sauce if it's looking dry. Microwaving works too but might soften up the veggies more.

→ Can I make this gluten-free?

Sure thing—just switch the regular soy sauce for tamari or a certified gluten-free soy sauce. Most cornstarch brands are gluten-free, but double-check just to be safe. The rest of the ingredients should already be gluten-free.

Conclusion

This fast meal brings together rotisserie chicken, fresh veggies, and a flavorful sauce for an effortlessly delicious dinner.

Chicken Stir-Fry

A fast stir-fry featuring rotisserie chicken, colorful veggies, and a quick ginger-garlic sauce that's sweet and savory.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Milly

Category: Main Dishes

Difficulty: Easy

Cuisine: Fusion-Asian

Yield: 4 Servings (4 servings)

Dietary: Dairy-Free

Ingredients

01 2 cups cooked rotisserie chicken, shredded.
02 1 tablespoon finely minced garlic.
03 2 teaspoons ginger paste or freshly grated ginger.
04 20 ounces mixed stir-fry vegetables (sugar snap peas, etc.).
05 1/2 large onion, cut into thin slices.
06 3 tablespoons sesame oil, toasted, split.
07 2 teaspoons spicy Sriracha sauce.
08 4 tablespoons regular soy sauce (no low-sodium).
09 2 teaspoons cornstarch for thickening.
10 1 tablespoon light brown sugar.

Instructions

Step 01

Heat 1 tablespoon sesame oil in a big wok or skillet over medium-high temperature. Toss in sliced onions and stir around for 2 minutes. Add frozen veggie mix and stir for about 6-7 minutes. Toss garlic and ginger into the pan once the veggies are nearly done.

Step 02

In a small bowl, stir together the soy sauce and cornstarch until smooth. Mix in Sriracha, brown sugar, and the rest of the sesame oil.

Step 03

Add shredded chicken to the pan, pour the sauce on top, and give everything a quick stir. Let it cook for 2 minutes or until the sauce is thick and shiny, moving everything around to coat well. Taste and tweak seasoning if needed.

Step 04

Start off by warming up one tablespoon of sesame oil in your largest skillet or wok over medium-high heat.

Notes

  1. Swap in frozen Dorot® garlic and ginger cubes to speed things up.
  2. Dial back or skip the Sriracha if you want less heat.
  3. Store any leftovers in an airtight container. They last around 3-4 days.

Tools You'll Need

  • Use your favorite big pan or wok.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sesame.
  • Soy-based ingredients included.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 445
  • Total Fat: 22 g
  • Total Carbohydrate: 27 g
  • Protein: 39 g