Chicken Stir-Fry (Printable Version)
# What You'll Need:
01 -
2 tablespoons plus 1 tablespoon sesame oil, separated.
02 -
1/2 big yellow onion, cut into thin strips.
03 -
20 ounces sugar snap pea veggie mix for stir-fry.
04 -
1 tablespoon crushed garlic.
05 -
2 teaspoons ginger paste.
06 -
2 cups shredded store-bought roasted chicken.
07 -
2 teaspoons cornstarch.
08 -
4 tablespoons regular soy sauce (skip the lite version).
09 -
2 teaspoons hot chili Sriracha.
10 -
1 tablespoon light brown sugar.
# Preparation Steps:
01 -
Pour 1 tablespoon sesame oil into a big wok or frying pan and put it on medium-high heat.
02 -
Toss in your onion slices and cook them for 2 minutes. Throw in the frozen veggie mix and let it cook for 6-7 minutes. When veggies are nearly ready, mix in the garlic and ginger.
03 -
Stir cornstarch and soy sauce together until everything's mixed well. Then add your Sriracha, brown sugar, and the other 2 tablespoons of sesame oil.
04 -
Put in the chicken pieces and drizzle the sauce all over. Stir everything around until the sauce gets thick and shiny, about 2 minutes. Taste and add more flavors if needed.
# Additional Tips:
01 -
Try using frozen Dorot® garlic and ginger cubes to save time.
02 -
You can cut back or skip the Sriracha if you don't want it spicy.
03 -
Store any extras in a sealed container and eat within 3-4 days.