Crisp-bottomed potstickers and tender vegetables come together in a quick stir-fry, all coated in a glossy, sweet and savory sauce. It’s a fast, satisfying meal that delivers bold flavor and texture in every bite.
Ingredients
- 2 Tbsp. rice vinegar
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. honey
- 2 tsp. sesame oil
- 3 Tbsp. vegetable oil, divided
- 2 (10 - oz.) pkgs. frozen chicken potstickers
- 1 (2-inch) piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 (12 - oz.) pkg. frozen stir-fry vegetables, thawed
- 1 cup frozen shelled edamame, thawed
- 2 Tbsp. chopped green onions
Steps
- In a small bowl, combine vinegar, soy sauce, honey, sesame oil and ¼ cup water. Set aside.
- In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high. Add half of the potstickers in an even layer. Carefully add ¼ cup water and immediately cover. Cook until warm and browned on the bottom, 2–3 minutes. Transfer to a plate. Repeat with 1 tablespoon oil, remaining potstickers and ¼ cup water.
- In same skillet, heat remaining 1 tablespoon oil over high. Add ginger and garlic and cook 1 minute, stirring constantly. Add stir-fry vegetables and edamame. Season with salt and pepper. Cook, stirring occasionally, until warm and tender, about 4 minutes.
- Return potstickers to skillet and add reserved stir-fry sauce. Cook, stirring, until potstickers and vegetables are warm and coated in the sauce, 1–2 minutes. Garnish with green onions.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- potsticker recipes
- easy weeknight dinners
- one-pan meals
- Fresh Magazine September 2026