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I've got the ultimate dinner fix that takes just 20 minutes! This Shredded Store-Bought Chicken Stir-Fry has become my lifesaver on hectic evenings when I'm craving something tasty but can't spend forever cooking. You'll fall in love with how the juicy chicken and crisp vegetables come together with that mind-blowing sauce made from just five simple ingredients.
Clever Kitchen Tricks
The genius of this dish comes from smart shortcuts that don't sacrifice any taste. Pre-cooked chicken and bags of frozen vegetables are total game-changers! And the sauce? It pulls everything together beautifully with the perfect mix of sweet, tangy and fiery elements that'll make your taste buds dance.
What You'll Need
- Store-Bought Roasted Chicken: Already cooked and pulled apart to cut down cooking time and boost taste.
- Bagged Frozen Stir-Fry Mix: Contains snap peas, chopped broccoli, sliced carrots, bell peppers, and water chestnuts.
- Ginger and Garlic: Try ready-made cubes, tube paste, or chopped fresh for key stir-fry flavoring.
- Soy Sauce: Traditional soy sauce delivers salty, savory richness.
- Sesame Oil: Brings a distinctive nutty smell and taste to your dish.
- Brown Sugar: Creates harmony between the savory components and spicy kicks.
- Sriracha Sauce: Adds spiciness and flavor complexity (use more or less as you like).
- Cornstarch: Creates that silky, thick sauce texture.
Dance Through Dinner Prep
- Step 1 - Get Everything Ready
- Tear or slice the store-bought chicken. Mix up soy sauce, sesame oil, brown sugar, cornstarch, and sriracha in a small bowl to make your sauce.
- Step 2 - Cook the Veggies
- Put a big skillet or wok on medium-high heat. Pour in 1 tablespoon of sesame oil and cook your frozen veggie mix for 4-5 minutes until they're still a bit crunchy. Throw in garlic and ginger and stir for another minute.
- Step 3 - Warm the Chicken
- Toss your shredded chicken into the pan and mix lightly with the vegetables. Let it warm up for 2-3 minutes.
- Step 4 - Pour in Sauce
- Drizzle your sauce mix over everything in the pan. Keep stirring for 2-3 minutes until it gets thick and coats all the ingredients nicely.
- Step 5 - Time to Eat
- Dig in right away with rice or noodles. Top with some sesame seeds and green onions if you want.
Timesaving Tips
Want to make this even faster? I always stock frozen diced onions and those amazing frozen garlic and ginger cubes in my freezer. Microwave rice pouches are a total dinner saver when you're running behind!
Personal Touches
This stir-fry is so fun to switch up! I'll often scatter some toasted sesame seeds or snipped green onions on top. Try swapping rice for some noodles and it feels completely different. And if you're like me and love things spicy just add an extra dash of sriracha!
Can't-Miss Tips
Go for a wide pan so everything cooks the same. Trust me, get all your stuff ready before you start cooking because things move super fast! Handle that store-bought chicken carefully when you're mixing so it doesn't break into tiny bits.
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Tasty Companions
This stir-fry works with so many sides! We usually go for a bowl of soft rice but it's wonderful with noodles too. Sometimes I'll cook extra vegetables as a side for a super filling dinner. You can even roll it up in lettuce cups if you're watching your carbs!
Frequently Asked Questions
- → Can I use different vegetables in this stir-fry?
Absolutely! Swap in whatever fresh or frozen stir-fry veggies you have on hand. Just remember cooking times might change - fresh stuff often cooks differently than frozen. Try to keep around 20 ounces total so your sauce doesn't get too thin.
- → How can I make this recipe less spicy?
Just cut back or skip the Sriracha completely to tone down the heat. If you don't use any, maybe add a splash of rice vinegar or more ginger to keep things interesting. You might want to tweak the sugar amount too when you cut the spice.
- → Can I prep any components ahead of time?
You can definitely chop the onions early and mix up your sauce ingredients beforehand. Just keep them in the fridge. Pull apart or cut up your chicken ahead of time too. This makes dinner even faster when you're ready to cook.
- → What's the best way to reheat leftovers?
Warm leftovers in a pan on medium heat just until hot to keep your veggies from getting mushy. Add a tiny bit of water or soy sauce if it looks dry. The microwave works in a pinch but your veggies won't stay as crisp.
- → Can I make this dish gluten-free?
For sure! Just grab tamari or a gluten-free soy sauce instead of regular. Double check your cornstarch package to make sure it's certified gluten-free, though most brands naturally are. Everything else in the recipe should be fine for gluten-free diets.
Conclusion
An incredibly fast and tasty meal that turns ordinary supermarket chicken into something special with almost no prep work needed.