Here is a quick, incredibly tasty weeknight dinner that relies on a store-bought rotisserie chicken and just a few pantry staples — Easy Sesame Chicken and Snow Pea Stir Fry.
This stir fry comes together in minutes and delivers bright, savory flavor with minimal effort. It’s perfect for busy evenings when you want a nourishing meal without spending a lot of time in the kitchen. Using shredded rotisserie chicken cuts prep time dramatically, while a simple sauce of coconut aminos, toasted sesame oil and rice vinegar brings everything together. Serve it on its own or alongside steamed brown rice or cauliflower rice for a lighter option.
Snow peas provide a crisp, fresh crunch, but the recipe is flexible — swap in bell peppers, green beans, snap peas, or asparagus depending on what’s in your fridge. The technique is straightforward: quickly sauté aromatics, add the vegetables until tender-crisp, simmer the sauce briefly, then toss in shredded chicken and sesame seeds to finish. The result is a fast, satisfying dinner that looks and tastes like you spent much more time on it than you did.
Looking for more easy recipes that use rotisserie chicken? Try these!
Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce
Easy Greek-Inspired Rotisserie Chicken Bowls
Salsa Verde Chicken Enchilada Bake
Easy Sesame Chicken and Snow Pea Stir Fry
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Ingredients
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2 tablespoons avocado oil -
1/2 medium-sized white onion, thinly sliced -
2 garlic cloves, minced -
9 ounces snow peas -
1 teaspoon kosher salt -
1/2 teaspoon white pepper or black pepper -
1/2 teaspoon crushed red pepper flakes optional for heat -
3 tablespoon coconut aminos -
1 teaspoon toasted sesame oil -
1/2 teaspoon fish sauce -
1 tablespoons rice vinegar -
4 cups shredded rotisserie chicken -
1 tablespoon toasted sesame seeds
Instructions
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Heat the avocado oil in a large skillet over medium-high heat. Add the sliced onion and minced garlic and sauté until the onion softens and becomes translucent, about 2–3 minutes.
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Add the snow peas, kosher salt, white or black pepper, and crushed red pepper flakes (if using). Stir frequently and cook until the snow peas are just tender but still crisp, about 3 minutes.
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Pour in the coconut aminos, toasted sesame oil, fish sauce, and rice vinegar. Bring the mixture to a gentle simmer and allow the sauce to reduce slightly, 2–3 minutes, so the flavors concentrate and coat the vegetables.
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Add the shredded rotisserie chicken and the toasted sesame seeds. Toss everything together until the chicken is heated through and evenly coated with the sauce, about 1–2 minutes. Taste and adjust seasoning if needed.
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Serve immediately. This stir fry is excellent over brown rice, white rice, or cauliflower rice for a lower-carb option. Garnish with additional sesame seeds or sliced green onions if desired.
Tips, Variations, and Serving Suggestions
Substitutions: If you don’t have coconut aminos, low-sodium soy sauce or tamari works in a pinch. Swap snow peas for snap peas, thinly sliced bell pepper, green beans, or asparagus depending on availability. To add more heat, increase the crushed red pepper flakes or add a dash of chili garlic sauce.
Add-ins: For extra texture and flavor, fold in sliced water chestnuts, toasted cashews, or a handful of shredded carrots. Fresh herbs like cilantro or thinly sliced green onions brighten the finished dish.
Make-ahead and storage: Prepare and refrigerate in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat or microwave until warmed through. If you plan to meal-prep, keep rice separate and combine when serving to preserve texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Alex Snodgrass
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