Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 (16-ounce) package frozen chicken or vegetable potstickers
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups stir-fry vegetables (e.g., broccoli florets, sliced carrots, bell peppers, snap peas)
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- Pinch of red pepper flakes (optional)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- Cooked white or brown rice, for serving
Instructions
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add frozen chicken or vegetable potstickers in a single layer, ensuring they don't overlap. Cook for 3-4 minutes until the bottoms are golden brown and crispy. Add 1/4 cup of water to the skillet, immediately cover, and steam for 5-7 minutes, or until potstickers are cooked through and tender. Remove potstickers from the skillet and set aside.
- Return the same skillet to medium-high heat. Add sesame oil, minced garlic, and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Add the stir-fry vegetables to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. You want them vibrant and with a slight bite.
- While vegetables cook, whisk together the chicken or vegetable broth, soy sauce, honey (or maple syrup), rice vinegar, cornstarch, and red pepper flakes (if using) in a small bowl until smooth. This is your stir-fry sauce.
- Pour the prepared sauce over the vegetables in the skillet. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens and becomes glossy.
- Gently add the cooked potstickers back into the skillet with the saucy vegetables. Toss gently to coat everything evenly. Cook for another 1-2 minutes to heat the potstickers through and allow them to absorb some of the delicious sauce.
- Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately over a bed of fluffy white or brown rice for a complete and satisfying meal.
Notes
For extra spice, add more red pepper flakes or a dash of sriracha to the sauce. Feel free to customize your vegetables based on what’s in season or what you prefer – sliced mushrooms, baby corn, or water chestnuts would also be delicious additions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg