Step 1

Add 1 tablespoon sesame oil to a large wok or pan over medium-high heat. Once hot, add sliced onion. Sauté for 2 minutes, then add the entire bag of frozen stir-fry veggies. Follow directions to stir-fry, about 6–7 minutes, depending on the package. At about 6 minutes, add garlic and ginger.

Step 2

Meanwhile, in a small bowl, whisk together cornstarch and soy sauce with a fork until smooth. Once smooth, add Sriracha, light brown sugar, and remaining 2 tablespoons sesame oil. Whisk.

Step 3

Once veggies are crisp-tender (not soggy), add chicken and pour over the sauce. Toss over medium-high heat until sauce becomes thick and glossy and coats everything and chicken is warmed through, about 2 minutes. Taste and adjust for seasonings, adding salt if needed or more Sriracha if desired. Remove and, if desired, garnish with green onions and toasted sesame seeds. Serve over rice if desired (see note 3).