Easy Stir-Fry (Print Version)
# Ingredients:
01 -
2 teaspoons Sriracha (optional).
02 -
1 tablespoon finely minced garlic.
03 -
1/2 large yellow onion, cut into thin strips.
04 -
2 teaspoons ginger paste, ready to use.
05 -
2 cups shredded rotisserie chicken.
06 -
4 tablespoons regular soy sauce.
07 -
20 ounces frozen stir-fry veggies with sugar snap peas.
08 -
3 tablespoons sesame oil, split into portions for cooking.
09 -
2 teaspoons cornstarch for thickening.
10 -
1 tablespoon packed light brown sugar.
# Instructions:
01 -
Heat a tablespoon of sesame oil over medium-high heat in a large pan or wok.
02 -
Sauté onions for about 2 minutes. Add stir-fry vegetables straight from the freezer and cook for 6 to 7 minutes. When they’re almost done, add garlic and ginger for extra flavor.
03 -
Stir soy sauce and cornstarch together until smooth and lump-free. Mix in Sriracha, brown sugar, and the rest of the sesame oil.
04 -
Add shredded chicken to the pan, then pour the prepared sauce on top. Toss everything together until the sauce thickens and gets a little shiny. Taste and adjust if needed.
# Notes:
01 -
Dorot® garlic and ginger cubes make prep super quick.
02 -
To make it less spicy, skip or cut back on the Sriracha.
03 -
Store leftovers in an airtight container for 3 to 4 days.