Chicken Stir-Fry (Print Version)
# Ingredients:
01 -
1 tablespoon brown sugar, packed.
02 -
20 ounces frozen stir-fry vegetables with snap peas.
03 -
4 tablespoons regular soy sauce, not low-sodium.
04 -
3 tablespoons sesame oil, split between steps.
05 -
2 teaspoons garlic, minced.
06 -
2 teaspoons paste made from ginger.
07 -
Half an onion, sliced thinly.
08 -
2 cups chicken from a cooked rotisserie bird.
09 -
2 teaspoons cornstarch powder.
10 -
2 teaspoons of Sriracha hot sauce.
# Instructions:
01 -
Heat 1 tablespoon sesame oil in a big wok or skillet over medium-high heat.
02 -
Sauté the onion slices for 2 minutes. Toss in the frozen veggies and let them cook 6-7 minutes. Add the garlic and ginger when veggies are nearly done.
03 -
In a small bowl, stir soy sauce and cornstarch until it's lump-free. Add the Sriracha, brown sugar, and the last 2 tablespoons of sesame oil.
04 -
Add in the chicken and pour the prepared sauce over it. Stir until it thickens and gets shiny, about 2 minutes. Tweak seasoning to your preference.
# Notes:
01 -
Speed things up by using frozen Dorot® garlic and ginger cubes.
02 -
Cut the Sriracha or skip it if you want less spice.
03 -
Store leftovers in a sealed container for up to 4 days.