Categories: Healthy

Ingredients

• 24 frozen pot stickers (chicken)
• 1 tbsp sesame oil
• 4 oz mushrooms, stems removed, sliced
• 2 cups sugar snap peas, tough ends removed
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• Sriracha to taste
• sesame seeds (optional)
• sliced scallions

Directions

1. Bring a lot pot of water to a boil. Drop in the pot sticks and cook for a few minute until tender but not gummy. Drain.

2. Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2-3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.

3. Remove from heat, stir in the soy sauce, vinegar, and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions.

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