Description
A quick and flavorful potsticker stir fry recipe that’s perfect for busy weeknights.
Ingredients
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, thinly sliced
- 1/2 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 (12 ounce) package frozen potstickers
- 1 tablespoon vegetable oil
Instructions
- In a small bowl, whisk together soy sauce, honey, cornstarch, and water. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli, snap peas, red bell pepper, yellow bell pepper, and carrot to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- Return chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables. Stir well to coat.
- Bring the mixture to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- While the stir fry is simmering, heat vegetable oil in a separate non-stick skillet over medium heat. Add frozen potstickers and cook according to package directions until golden brown and heated through.
- Serve the potsticker stir fry immediately, topping each serving with the cooked potstickers.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Feel free to substitute other vegetables like mushrooms, onions, or zucchini.
- You can use pre-cooked chicken or tofu for an even quicker meal.
- Ensure the potstickers are cooked separately to maintain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired