Rotisserie Chicken Stir-Fry turns store-bought shortcuts into a 20-minute flavor-packed dinner the whole family will love!

Rotisserie Chicken Stir-Fry in the pot, topped with fresh green onions and sesame seeds.

Rotisserie Chicken Stir-Fry

My kids love Chicken Stir-Fry—especially when noodles, like in Chicken Chow Mein, are involved!

Stir-fries are usually fast, but they can still require a lot of prep. I wanted to make a recipe that’s as simple as it is tasty—and this one delivers! With store-bought helps and a six-ingredient sauce, you’ll be amazed how easy it is to make.

Thanks to pantry basics, the sauce mixes up in seconds and adds tons of flavor to the chicken and veggies.

All the ingredients for this recipe are prepped for easy assembly: frozen veggie mix, meat, sriracha, ginger, garlic, soy sauce, oyster sauce, cornstarch, and onion.

Rotisserie Chicken Stir-Fry Ingredients

  • Onion: Slice thin so they’ll cook fast and get tender quickly.
  • Frozen Veggies: This stir-fry vegetable blend is my favorite to use. It’s got broccoli, peas, peppers, carrots, and more.
  • Garlic: Use fresh or pre-chopped for ease.
  • Ginger: Ginger paste or frozen cubes are quick and easy.
  • Rotisserie Chicken: Pre-cooked chicken saves time. Many stores sell it already shredded, diced, or sliced, ready for recipes. Leftover roasted or grilled chicken also works great.

Sauce Ingredients

  • Cornstarch: Thickens the sauce and makes it glossy.
  • Soy Sauce: Adds salty, savory flavor. Use light soy for this recipe.
  • Sesame Oil: Toasted sesame oil gives a nutty, bold flavor.
  • Oyster Sauce: Adds rich, savory flavor—don’t skip it!
  • Chicken Broth: The base of the sauce; water works in a pinch, but you might need a bit of salt or bouillon.
  • Brown Sugar: Balances the flavors with a touch of sweetness.
The sauce is whisked together, and the veggies are sautéed in a skillet for this rotisserie chicken stir-fry recipe.

Optional Additions

Add extra flavor to your Rotisserie Chicken Stir-Fry with these simple options:

  • Toasted sesame seeds
  • Sliced green onions
  • Sriracha sauce for a kick of heat
  • Rice for serving. Simply add rice to boiling water, cook for 10 minutes, drain, and enjoy perfectly cooked rice!

Rotisserie Chicken Stir-Fry Quick Tips

  • Use a big pan: A 12-inch or larger skillet or wok works best to mix everything easily.
  • Prep first: This recipe cooks fast, so get everything ready before you start.
  • Be gentle with the chicken: Toss shredded chicken in gently to keep it from becoming stringy.

What to Serve with Rotisserie Chicken Stir-Fry

The rotisserie chicken stir fry with its delicious sauce sits in the skillet, ready to serve and enjoy.

Storage

  • Fridge: Keep in a sealed container in the fridge for 3–4 days.
  • Reheat: Warm in a pan or microwave until hot.

More Rotisserie Chicken Recipes:

5 from 13 votes

Rotisserie Chicken Stir-Fry

This quick and easy stir-fry is ready in just 20 minutes, thanks to rotisserie chicken and a few store-bought shortcuts. Toss it with a delicious stir-fry sauce, and dinner’s on the table!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Equipment

  • Large nonstick pan or wok

Ingredients 
 

Sauce

  • 2 teaspoons cornstarch
  • 1-1/2 tablespoons light soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon oyster sauce
  • 3/4 cup chicken broth
  • 1 tablespoon light brown sugar gently packed

Stir Fry

  • 1 tablespoon toasted sesame oil
  • 1/2 large yellow onion thinly sliced
  • 20 ounces frozen sugar snap pea stir-fry vegetables
  • 1 tablespoon minced garlic
  • 2 teaspoons ginger paste
  • 2 cups rotisserie chicken thinly sliced or shredded
  • Green onions thinly sliced, optional for topping
  • Sesame seeds optional for topping
  • Sriracha sauce optional for topping

Instructions 

  • In a small bowl, whisk cornstarch and soy sauce until smooth. Add the rest of the sauce ingredients, whisk again, and set aside.
  • Heat 1 tablespoon sesame oil in a large wok or pan over medium-high heat. Add sliced onion and sauté for 2 minutes. Add the frozen stir-fry veggies and cook according to package directions, about 6–7 minutes. At 6 minutes, stir in the garlic and ginger.
  • Once the veggies are crisp-tender, add chicken and pour the sauce over top. Gently toss everything over medium-high heat until the sauce thickens and coats the ingredients, about 2 minutes. Taste and add salt if needed.
  • Garnish with green onions, sesame seeds, and a drizzle of Sriracha, if desired. Serve over rice (see note below).

Video

Recipe Notes

Note 1: Use Dorot® frozen garlic and ginger cubes for convenience (6 cubes = 2 tablespoons). Pre-minced garlic and ginger paste also work well.
Note 2: Here’s the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)
  • Fill a large pot with water and set to boil.
  • Once water is at a rolling boil, salt the water and add rice.
  • Boil without reducing the heat for 10 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!
Nutrition Note: Nutrition information does not include rice or other optional ingredients.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 27g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 1358mg | Potassium: 384mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7202IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 13 votes (8 ratings without comment)

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14 Comments

  1. Liz says:

    5 stars
    What a great and easy meal. Everyone loved it. Will definitely keep in my routing.

    1. Chelsea says:

      I’m so thrilled to hear this! Thanks Liz!

  2. Bobbi says:

    5 stars
    This was excellent and so quick and easy! I was looking for something to use my rotisserie chicken for and my husband asked for stir fry, so I found this recipe. Did not have ginger paste on hand so substituted ground ginger, and added a few more veggies. Otherwise followed the recipe exactly, and this was a hit!! Thank you and I will definitely make this again!!

    1. Chelsea says:

      YAY!! So happy to hear this! Thanks so much Bobbi! ๐Ÿ™‚

  3. SueJ says:

    5 stars
    This is a fabulous idea. Having the already cooked chicken and frozen prepped veggies makes this so much easier/faster. I did use fresh garlic and ginger and played with the sauce ingredients, because I have a large assortment of Asian condiments, and the kind of time a retired person has, but totally owe you for the idea.

    1. Chelsea Lords says:

      Thanks so much Sue! I’m so happy to hear this!

  4. cassy ruiz says:

    5 stars
    Very delicious and easy!

    1. Chelsea Lords says:

      Thank you Cassy! ๐Ÿ™‚

  5. Mateo says:

    5 stars
    Great recipe. Lots of flavor and the fresh ginger and garlic makes it. Sriracha is a must and the sauce was amazing. Used broccoli, cabbage and carrots for veggies.

    1. Chelsea Lords says:

      I am so happy to hear this! Thanks Mateo! ๐Ÿ™‚

  6. Aaron says:

    Tastes great and it was the fastest dish yet that I have made out of all. Thanks again!

    1. Chelsea Lords says:

      I am so happy to hear this! I was definitely going for a delicious but insanely quick dish for this one!

  7. Ramya says:

    will be making this soon can i use mushrooms as am a vegan perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

  8. Dian says:

    Looks like ginger is not listed in ingredients. Canโ€™t wait to try this!