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Asian Chicken Stir-Fry

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 3 tbsp vegetable oil divided
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 medium carrots sliced thin
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 green onions sliced
  • Sesame seeds for garnish
  • Cooked rice for serving

Method
 

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch mixture; set aside.
  2. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until smoking hot.
  3. Add bell pepper, broccoli, snap peas, and carrots, and stir-fry for 4-5 minutes until vegetables are crisp-tender, then remove to a plate.
  4. Add remaining 1 tablespoon oil to the wok, then add garlic and ginger, cooking for 30 seconds until fragrant.
  5. Add the rotisserie chicken and stir-fry for 2 minutes until heated through and slightly crispy on the edges.
  6. Return vegetables to the wok, pour in the sauce, and toss everything together for 1-2 minutes until sauce thickens and coats everything evenly.
  7. Garnish with green onions and sesame seeds, and serve immediately over rice.