Fresh veggies add prep time but allow you to customize this stir-fry with summer favorites.
1 (14-oz.) can low-sodium chicken broth
1/4 cup lite soy sauce
1 to 2 tbsp. chili-garlic sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
1 teaspoon ground ginger
2 tablespoons dark sesame oil
3 cups shredded rotisserie chicken
1 (16-oz.) package frozen stir-fry vegetables
How to Make It
Whisk together chicken broth, soy sauce, chili-garlic sauce, cornstarch, brown sugar, and ground ginger. Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken and vegetables; stir-fry 1 to 2 minutes. Add broth mixture, and cook until sauce thickens and vegetables are tender. Serve with steamed rice.