Quick Chicken Veggie Mix (Print Version)

# Ingredients:

01 - 3 tablespoons split toasted sesame oil.
02 - 1/2 big yellow onion, cut into thin strips.
03 - 20 ounces snap pea veggie mix for stir-fry.
04 - 1 tablespoon crushed fresh garlic.
05 - 2 teaspoons ginger in paste form.
06 - 2 cups shredded store-bought rotisserie chicken.
07 - 2 teaspoons corn starch powder.
08 - 4 tablespoons full-strength soy sauce.
09 - 2 teaspoons hot Sriracha chili sauce.
10 - 1 tablespoon brown sugar, light variety.

# Instructions:

01 - Pour 1 tablespoon sesame oil into your big wok or pan and let it get hot on medium-high heat.
02 - Toss in your onion slices and cook them for 2 minutes. Drop in the frozen veggie mix and let it cook for 6-7 minutes. When veggies are nearly ready, throw in the garlic and ginger.
03 - Blend cornstarch with soy sauce until it's lump-free. Stir in your Sriracha, brown sugar, and the leftover 2 tablespoons of sesame oil.
04 - Put chicken in the pan and drizzle sauce over everything. Stir it all together until the sauce gets thick and shiny, about 2 minutes. Taste and add more seasonings if needed.

# Notes:

01 - Try frozen Dorot® garlic and ginger cubes to save time chopping.
02 - Don't like spicy food? Cut back or skip the Sriracha completely.
03 - Store any extra food in sealed containers for 3-4 days in your fridge.