Description
This Potsticker Stir Fry is a vibrant, quick, and flavorful dish combining crispy seared chicken potstickers with a colorful medley of sautéed vegetables tossed in a tangy garlic chili sauce. Perfect for a satisfying weeknight meal served over fluffy rice and garnished with sesame seeds and green onions.
Ingredients
Garlic Chili Sauce
- ⅓ cup soy sauce (sub low-sodium or tamari for gluten-free)
- ¼ cup extra virgin olive oil (sub avocado oil)
- 2 tablespoons green onions (thinly sliced)
- 4 teaspoons garlic (minced)
- 4 teaspoons rice vinegar
- 4 teaspoons honey
- 2 teaspoons ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon garlic chili sauce
Stir Fry and Potstickers
- 2 tablespoons extra virgin olive oil
- 12 ounces frozen chicken pot stickers (approx. 12 potstickers)
- ¼ cup water
- 1 tablespoon garlic (minced)
- 3 carrots (peeled & thinly sliced)
- 3 cups broccoli florets
- ½ red onion (halved and sliced)
- 1 cup green cabbage (thinly sliced)
- 8 ounces fresh mushrooms (sliced)
- 1 red bell pepper (sliced)
To Serve
- 4 cups cooked rice
- Sesame seeds (for garnish)
- Green onions (sliced, for garnish)
Instructions
- Make Sauce: In a small bowl, combine soy sauce, extra virgin olive oil, green onions, minced garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce. Whisk thoroughly or seal in a mason jar and shake to blend the flavors. Set the sauce aside for later use.
- Sear Pot Stickers: Heat a large skillet or wok over medium-high heat and add 1 tablespoon olive oil to coat the pan. Once hot, place the frozen potstickers flat side down. Cook for 4-5 minutes until the bottoms are golden brown. Carefully add ¼ cup water and immediately cover the pan to steam the potstickers. Reduce heat slightly and let them cook for an additional 3-4 minutes until cooked through. Remove potstickers from the pan and set aside.
- Cook Veggies: Return the skillet to medium-high heat and add another tablespoon of olive oil. Sauté 1 tablespoon minced garlic for 30 seconds to 1 minute until fragrant. Add the sliced carrots, broccoli florets, and red onion, stirring occasionally and cooking for 5-10 minutes. Then add the green cabbage, mushrooms, and red bell pepper, continuing to cook for another 5-10 minutes until the vegetables are tender but still retain some firmness.
- Add Sauce and Pot Stickers: Pour the prepared garlic chili sauce over the sautéed vegetables in the skillet. Toss well to evenly coat all the ingredients. Add the cooked potstickers back into the pan and gently toss everything together to combine and warm through.
- Serve: Spoon the stir-fried potstickers and vegetables over warm cooked rice. Garnish generously with sesame seeds and sliced green onions for added texture and flavor. Serve immediately and enjoy!
Notes
- Ensure potstickers are cooked thoroughly by steaming after searing to avoid a raw center.
- You can substitute chicken potstickers for vegetable or pork versions to adjust the dish to your preference.
- Adjust the garlic chili sauce amount to control the heat level of the dish.
- For a gluten-free version, use tamari instead of soy sauce and verify that potstickers are gluten-free.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet or microwave.
