Rotisserie Chicken Stir-Fry

5 from 12 votes

This quick and easy stir-fry is ready in just 20 minutes, thanks to rotisserie chicken and a few store-bought shortcuts. Toss it with a delicious stir-fry sauce, and dinner’s on the table!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Healthy

Keyword: Rotisserie Chicken Stir-Fry

Servings: servings

Author: Chelsea Lords

Cost: $8.12

Equipment

Large nonstick pan or wok

Ingredients

Sauce

2 teaspoons cornstarch
1-1/2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon oyster sauce
3/4 cup chicken broth
1 tablespoon light brown sugar gently packed

Stir Fry

1 tablespoon toasted sesame oil
1/2 large yellow onion thinly sliced
20 ounces frozen sugar snap pea stir-fry vegetables
1 tablespoon minced garlic
2 teaspoons ginger paste
2 cups rotisserie chicken thinly sliced or shredded
Green onions thinly sliced, optional for topping
Sesame seeds optional for topping
Sriracha optional for topping

US - Metric

Instructions

In a small bowl, whisk cornstarch and soy sauce until smooth. Add the rest of the sauce ingredients, whisk again, and set aside.
Heat 1 tablespoon sesame oil in a large wok or pan over medium-high heat. Add sliced onion and sauté for 2 minutes. Add the frozen stir-fry veggies and cook according to package directions, about 6–7 minutes. At 6 minutes, stir in the garlic and ginger.
Once the veggies are crisp-tender, add chicken and pour the sauce over top. Gently toss everything over medium-high heat until the sauce thickens and coats the ingredients, about 2 minutes. Taste and add salt if needed.
Garnish with green onions, sesame seeds, and a drizzle of Sriracha, if desired. Serve over rice (see note below).

Video

Notes

Note 1: Use Dorot® frozen garlic and ginger cubes for convenience (6 cubes = 2 tablespoons). Pre-minced garlic and ginger paste also work well.

Note 2: 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.
Boil without reducing the heat for 10 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: Store leftovers in an airtight container in the fridge for 3–4 days.

Nutrition