Chicken Stir Fry potsticker flavors collide in a quick bold recipe savory restaurantlike results with simple prep and speedy balanced bites
Ingredients
Scale
1 lb boneless, skinless chicken thighs or breasts, thinly sliced
24–28 frozen potstickers (chicken or pork), straight from the freezer
2 cups broccoli florets
1 red bell pepper, thinly sliced
3 scallions, sliced on the diagonal
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons sesame oil (or neutral oil)
3–4 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon rice vinegar
1–2 teaspoons honey or brown sugar
1/4 cup chicken broth (or water)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon hoisin sauce (optional for depth)
1 tablespoon toasted sesame seeds
Optional heat: chili flakes or sriracha, to taste
Instructions
Whisk together the soy sauce (or tamari), rice vinegar, honey, and chicken broth in a small bowl. Set the mixture aside to become your quick, tangy glaze.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon oil. Season the sliced chicken with a pinch of salt and pepper, then sear in a single layer until golden and just cooked through, about 4-5 minutes. Transfer to a plate and keep warm.
In the same pan, add the remaining oil. Add the minced garlic and grated ginger; sauté for 20-30 seconds until the aroma blooms but not burned.
Toss in the broccoli and red pepper; stir-fry 3-4 minutes until the vegetables are bright, crisp-tender, and starting to caramelize on the edges.
Add the frozen potstickers in a single layer. Cook without moving for 2-3 minutes to crisp the bottoms, then flip and cook another 2-3 minutes until the tops are heated through and the skins take on a light golden color. If your pan is very dry, splash in a tablespoon or two of water and cover briefly to steam them.
Return the chicken to the pan. Pour in the prepared glaze and bring to a simmer. Stir in the cornstarch slurry and cook 1-2 minutes, until the sauce coats everything in a glossy finish. Add the scallions and sesame seeds, then adjust with more soy or honey if desired.
Remove from heat and serve immediately, with extra sesame seeds and scallions on top for a pretty, tasty finish.
Notes
A quick weeknight Chicken Potsticker Stir Fry featuring pan-seared potstickers, broccoli, red bell pepper, garlic-ginger, and a glossy sesame glaze, ready in about 20 minutes.
