Rotisserie Chicken Stir-Fry

This simple Rotisserie Chicken Stir-Fry uses a few store-bought shortcuts to minimize chopping and prep time. Add a simple, but flavor-packed stir-fry sauce and enjoy dinner on the table in about 20 minutes!

Rotisserie Chicken Stir-Fry

My kids love a good Chicken Stir-Fry and even better if there are noodles involved like this Chicken Chow Mein!

While stir-fries (in general) are usually associated with being pretty easy to make, there can still be a fair amount of chopping and sauce assembly involved. This recipe aims to eliminate most (or all) of the chopping and employs the fastest five-ingredient sauce. The stir-fry sauce uses mostly pantry staples and simply gets whisked together in a bowl before adding it in with the chicken and veggies.

ShortCut Ideas

Here are the main shortcuts we employ for this Rotisserie Chicken Stir-Fry:

• Pre-diced onions. If you’d like to eliminate all chopping, get onions that have already been chopped or sliced. A lot of grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found with the other frozen veggies and can be used in this recipe.
• Garlic and ginger. We love Dorot’s® crushed garlic and ginger cubes. I like to keep them handy in the freezer and pop them into recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated garlic paste and refrigerated minced garlic.
• Rotisserie chicken. Pre-cooked and seasoned chicken saves so much time on its own, but to go even faster with the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken! Many stores also sell leftover roasted or grilled chicken that has been conveniently sliced and is ready to throw into this stir-fry.
• Frozen veggies. Instead of chopping veggies, we just use a bag of frozen stir-fry veggies. This sugar snap pea stir-fry vegetable blend is our personal favorite in this recipe. It’s got sugar snap peas, broccoli, green beans, yellow squash, red peppers, carrots, yellow peppers, and water chestnuts!

• Cornstarch: This ingredient thickens everything nicely, adding a glossy finish to the stir-fry.
• Soy sauce: We like using Kikkoman’s® regular soy sauce (not lite/low-sodium) in this sauce. Lite soy sauce doesn’t offer enough seasoning (saltiness).
• Sesame oil: For a great authentic flavor, sesame oil really delivers. If you can find toasted sesame oil, that’s even better! This oil is typically found with Asian ingredients, not near the other oils in the grocery store. We use this sesame oil to first saute the veggies in and then add the rest into the sauce — yum!
• Brown sugar: Light or dark brown sugar will work; honey will also do the trick if you’re avoiding refined sugars. Honey and brown sugar don’t sweeten the same, so you’ll want to use slightly less honey if substituting it for the brown sugar. Sugar is important to balance the spice of the sriracha.
• Sriracha sauce: Use this to add heat and flavor. You can, of course, reduce (or even omit it entirely) if you’re not a fan of heat. Alternatively, add more or drizzle extra on the finished rotisserie chicken stir-fry! Note that if you do reduce or leave out the sriracha sauce, the flavors will be slightly lacking and you may want to play around with how much sugar is added in to avoid an overly sweet stir-fry.

Rotisserie Chicken Stir-Fry Quick tips

• Use a really large skillet or wok. There is a lot of volume in this recipe, so you’ll have a hard time mixing everything together if you’re working in a small skillet. I recommend a 12-inch or larger pan.
• Prep ahead. The cooking goes really quickly, so you’ll want to have everything set out before starting. You can whisk together the stir-fry sauce as the veggies are sautéing.
• Don’t over-toss the chicken. If you’re using shredded rotisserie chicken instead of leftover sliced chicken, toss it in gently to avoid the chicken becoming too stringy/disintegrated.

Optional Additions

If you’re looking for some more “oomph,” here are some optional serving suggestions for this Rotisserie Chicken Stir-fry:

• Toasted sesame seeds
• Sliced green onions
• Boiled rice. If you haven’t boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is throw some rice in boiling water, boil it for 5-7 minutes, and voila — perfect rice! If you’re following a low-carb or keto diet, rice won’t be on your menu, though.

More recipes that use rotisserie chicken

• Rotisserie Chicken Tacos in corn tortillas
• Chicken Pot Pie Pasta with loads of veggies
• Greek Chicken Wrap with cucumber and sun-dried tomatoes
• Chicken Shawarma Wraps with a quick simple sauce
• Chicken Melts with a sharp Cheddar cheese topping

SaveSaved Pin Print

5 from 13 votes

Rotisserie Chicken Stir-Fry

By Chelsea Lords

This easy Rotisserie Chicken Stir-Fry comes together in about 20 minutes, thanks to a few store-bought shortcuts! Toss it with a flavor-packed stir-fry sauce, and dinner’s ready!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Equipment

• Large wok or large pan

Ingredients 

USMetric

 

1x2x3x

• ▢ 3 tablespoons toasted sesame oil divided
• ▢ 1/2 large yellow onion thinly sliced
• ▢ 20 ounces sugar snap pea stir-fry vegetables
• ▢ 1 tablespoon minced garlic see note 1
• ▢ 2 teaspoons ginger paste
• ▢ 2 cups rotisserie chicken
• ▢ 2 teaspoons cornstarch
• ▢ 4 tablespoons soy sauce regular, not lite
• ▢ 2 teaspoons Sriracha sauce see note 2
• ▢ 1 tablespoon light brown sugar
• ▢ Serving suggestions see note 3

Instructions 

• Add 1 tablespoon sesame oil to a large wok or pan over medium-high heat. Once hot, add sliced onion. Sauté for 2 minutes, then add the entire bag of frozen stir-fry veggies. Follow directions to stir-fry, about 6–7 minutes, depending on the package. At about 6 minutes, add garlic and ginger.
• Meanwhile, in a small bowl, whisk together cornstarch and soy sauce with a fork until smooth. Once smooth, add Sriracha, light brown sugar, and remaining 2 tablespoons sesame oil. Whisk.
• Once veggies are crisp-tender (not soggy), add chicken and pour over the sauce. Toss over medium-high heat until sauce becomes thick and glossy and coats everything and chicken is warmed through, about 2 minutes. Taste and adjust for seasonings, adding salt if needed or more Sriracha if desired. Remove and, if desired, garnish with green onions and toasted sesame seeds. Serve over rice if desired (see note 3).

Video

Recipe Notes

Note 1: To make prep seriously quick and easy, I use Dorot® garlic and ginger cubes (6 are the equivalent of 2 tablespoons). Alternatively, you can use pre-minced garlic and ginger paste.

Note 2: Sriracha sauce adds heat and flavor. You can, of course, reduce (or even omit it entirely) if you’re not a fan of heat. Note that if you do reduce or leave it out, the flavors will be slightly lacking, and you may want to adjust the sugar to avoid an overly sweet stir-fry.

Note 3: Optional serving suggestions: toasted sesame seeds, green onions, cooked basmati rice. Here’s the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)

• Fill a large pot with water and set to boil.
• Once water is at a rolling boil, salt the water and add rice.
• Cook without reducing the heat for 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork. Easy!

Nutrition Note: Nutrition information does not include rice or other optional ingredients.

Storage: Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 27g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 1358mg | Potassium: 384mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7202IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!