Instructions

• In a small bowl, whisk 2 teaspoons cornstarch and 1-1/2 tablespoons reduced-sodium soy sauce until smooth. Add 1 tablespoon oyster sauce, 3/4 cup chicken broth, 1 tablespoon light brown sugar, and 1 tablespoon toasted sesame oil; whisk until combined. Set the sauce aside.
• Heat the remaining 1 tablespoon toasted sesame oil in a large wok or skillet over medium-high heat.
• Add 1/2 large yellow onion (thinly sliced) and sauté, stirring occasionally, for 2 minutes, until beginning to soften.
• Add 20 ounces frozen sugar snap pea stir-fry vegetables and cook, stirring occasionally, according to package directions — about 6–7 minutes total.
• When the vegetables have cooked for about 6 minutes, stir in 1 tablespoon minced garlic and 2 teaspoons ginger paste and cook, stirring, until fragrant (about 30–60 seconds).
• Add 2 cups rotisserie chicken (thinly sliced or shredded) to the pan and pour the prepared sauce over the chicken and vegetables.
• Gently toss or stir everything over medium-high heat until the sauce thickens and coats the ingredients, about 1–2 minutes.
• Taste and adjust seasoning as desired.
• Garnish with thinly sliced green onions, sesame seeds, and a drizzle of Sriracha, if using. Serve immediately.