Rotisserie Chicken Stir-Fry

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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!

Overhead image of the Rotisserie Chicken Stir-Fry

This speedy and simple Rotisserie Chicken Stir-Fry is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

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 stir-fry 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.

Ingredient shot-- image of all the ingredients used in this dish

Short-Cut Ideas

Here are the main short-cuts 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 by 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 1 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!

QUICK TIP

While the garlic and ginger may not seem like important ingredients, they add a lot, flavor-wise to the rotisserie chicken stir-fry. They create the “wow” factor for this recipe while keeping things as simple as possible.

Process shots--Sauteé onion and then add in frozen veggies

  • Cornstarch: This ingredient thickens everything nicely, adding a nice glossy finish to the stir-fry.
  • Soy sauce: We like using Kikkoman’s® regular soy sauce (not lite/low-sodium or dark) in this sauce. Lite soy sauce doesn’t offer enough seasoning (saltiness) and dark soy sauce will be too intense in this recipe.
  • 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.

Process shots-- sautéing veggies; whisking cornstarch with soy sauce; adding remaining sauce ingredients; adding chicken and sauce to the veggies.

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.

Rotisserie Chicken Stir-Fry on a plate with rice

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.

QUICK TIP

Want to save even more time (and dishes?) Use ready/microwaveable rice instead!

More recipes that use rotisserie chicken

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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!
Print Recipe

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!
Course Dinner, Main Course
Cuisine Healthy
Keyword Rotisserie Chicken Stir-Fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 445kcal
Cost $8.12

Ingredients

  • 3 tablespoons, toasted sesame oil, separated
  • 1/2 large yellow onion, thinly sliced
  • 20 ounces (567g) sugar snap pea stir-fry vegetables
  • 1 tablespoon minced garlic Note 1
  • 2 teaspoon ginger paste
  • 2 cups (255g) rotisserie chicken
  • 2 teaspoons cornstarch
  • 4 tablespoons (62g) soy sauce regular (not lite/dark)
  • 2 teaspoons sriracha sauce Note 2
  • 1 tablespoon light brown sugar
  • Optional: toasted sesame seeds, green onions, cooked basmati rice (Note 3)

Instructions

  • VEGGIES: Add 1 tablespoon sesame oil to a large wok or skillet over medium-high heat. Once hot, add in the sliced onion. Saute for 2 minutes and then add in 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 in the garlic and ginger.
  • SAUCE: 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.
  • ADD CHICKEN: Once veggies are crisp-tender (not soggy), add in the 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, 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 (Note 3)

Video

Recipe Notes

Note 1Garlic and ginger: To make prep seriously quick and easy, we 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: This ingredient 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 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.
Note 3: 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 it to boil.
  • Once the water is at a rolling boil, salt the water and add in rice.
  • Cook without, reducing the heat, for 6 minutes (Taste test to ensure it is tender.) and then drain and fluff with a fork. Easy!
Nutrition information does not include rice or other optional ingredients.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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2 Comments

  1. will be making this soon can i use mushrooms as am a vegan perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

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