Chicken Stir-Fry (Print Version)
# 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:
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.
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.
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.
04 -
Start off by warming up one tablespoon of sesame oil in your largest skillet or wok over medium-high heat.
# Notes:
01 -
Swap in frozen Dorot® garlic and ginger cubes to speed things up.
02 -
Dial back or skip the Sriracha if you want less heat.
03 -
Store any leftovers in an airtight container. They last around 3-4 days.