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Potsticker Stir Fry

This Potsticker Stir Fry is a fast, flavorful, and family-friendly dinner made in under 20 minutes. Tender potstickers tossed with colorful veggies and a savory chicken stir fry sauce turn into the perfect weeknight meal—comforting, delicious, and incredibly easy. Whether you love stir fry noodles, quick chicken dishes, or easy chicken stir fry recipes, this skillet meal always delivers big flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Stir Fry
  • 1 16 oz bag frozen potstickers (any flavor—chicken, or vegetable)
  • 1 tablespoon sesame oil or olive oil
  • 1 cup sliced bell peppers
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 3 green onions sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • Optional Protein Add-In
  • 1 cup cooked shredded chicken or sliced chicken breast
  • For the Stir Fry Sauce
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • ¼ cup chicken broth or water
  • 1 teaspoon cornstarch to thicken

Method
 

  1. Prepare Potstickers
  2. Heat 1 tablespoon oil in a large skillet.
  3. Add frozen potstickers and cook 2–3 minutes until lightly browned.
  4. Add ¼ cup water, cover, and steam 3–4 minutes until heated through.
  5. Stir Fry the Vegetables
  6. Push potstickers to one side of the skillet.
  7. Add garlic, ginger, and vegetables. Sauté 3–4 minutes until crisp-tender.
  8. Make the Sauce
  9. In a small bowl, whisk soy sauce, hoisin, rice vinegar, honey, sesame oil, broth, and cornstarch.
  10. Combine Everything
  11. Pour the sauce over the potstickers and vegetables.
  12. Add cooked chicken if using.
  13. Stir and cook 2–3 minutes until the sauce thickens and coats everything.
  14. Serve
  15. Garnish with green onions or sesame seeds and serve immediately.

Notes

Noodle option: Add cooked ramen, udon, or rice noodles during the last 2 minutes.
Spicy version: Add chili paste, sriracha, or crushed red pepper flakes.
Veggie swaps: Use mushrooms, cabbage, snap peas, or zucchini.
Protein boost: Works great with rotisserie chicken, shrimp, or tofu.
Meal prep friendly: Keeps in the fridge up to 4 days.