Chicken and Veggie Potstickers
Using frozen chicken potstickers, create an easy Asian dinner! No need for takeout when you can have a quick and delicious meal at home.
Frozen Potstickers with Broccoli and Mushrooms
The best part about this recipe is that we are using one of the best frozen staple items you can find. Head to your frozen aisle and you’ll likely find a plethora of potsticker options.
Flavors like:
- Chicken
- Pork
- Beef
- Shrimp
- Vegetable
And the price for these dumplings is SO reasonable! Typically no more than $4 for a bag of 20.
Gyoza vs. Potstickers – is there a difference?
There’s a small difference in the two. First, Gyoza are usually smaller and made with a thinner wrapper. They are also a Japanese dumpling. Potstickers have a thicker wrapper and are the Chinese version of the dumpling.
Ingredients in Chicken and Veggies Potstickers Dinner
I like to use leftover chicken in this recipe and whatever vegetables I have on hand. I’ve also used frozen Trader Joe’s BBQ Chicken and it’s perfect for this dish.
How to Make Easy Asian Potstickers
This recipe couldn’t be easier.
- First, mix up the sauce ingredients and set them aside.
- Get your veggies cut and ready to cook. These are the veggies I had on hand; use your favorite veggies. This recipe is perfect for whatever you’ve got in your fridge.
- Get your oil hot in the pan and then sauté the chicken and veggies together.
- Remove the chicken and veggies from the pan and set aside. Now cook the potstickers.
- Add everything back into the pan and add the sauce to simmer.
Chicken and Veggie Potstickers
Using frozen potstickers you can make an easy Asian dinner! No need for takeout when you can create a quick and delicious meal at home!
Ingredients
- 1 bag (Qty 20) Frozen Potstickers (you can use any flavor)
- 2 cups sugar snap peas, ends trimmed, chopped
- 1 cup mushrooms, chopped
- 1 Cup Broccoli, chopped
- 2 garlic cloves, minced
- 1 cup cooked chicken, diced
- 1 Tbsp olive oil, divided
- 2 tsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 2 tsp Asian hot sauce like Sriracha
- Sesame seeds for garnish, optional
Instructions
- In a small bowl, mix sesame oil, soy sauce, rice wine vinegar, and Sriracha, and whisk together. Set aside.
- Heat a large sauté pan or wok on high heat.
- Add half of the olive oil to the hot pan and add mushrooms and chicken, sauté for about 5 minutes or until mushrooms have browned a little bit.
- Add the snap peas and broccoli, sautéing until the broccoli is a nice bright green color; about 3 minutes.
- Add the garlic and stir until fragrant; about 30 seconds.
- Remove the chicken and veggies from the heat and set aside.
- Reduce heat to medium and add the rest of the olive oil.
- Add the potstickers to the pan, flat side down. Cover and cook for about 5-7 minutes or as directed on the package.
- Add the chicken and veggies back to the pan and stir.
- Add the sauce and mix to incorporate.
- Heat until simmer, then remove from heat.
- Serve and garnish with optional sesame seeds.
Notes
Vegetarian option: use vegetable potstickers and leave out the chicken.
Pork or shrimp potstickers would be delicious, too!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 254Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 34mgSodium 837mgCarbohydrates 16gFiber 6gSugar 5gProtein 16g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
If you make this recipe, snap a pic, share it and tag me on Instagram @ahealthymakeover – I love to see your creations!
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