Prep: 5 minutes | Cook: 10 minutes | Serves: 4
2 cups moo shu chicken (leftover from Chinese takeout)
1 medium onion, diced
2 tablespoons olive oil
1 12-oz bottle WorldFoods Thai Galangal Lemon Grass Stir-fry Sauce
In a large skillet or wok, sauté the onions in olive oil over medium-high heat until they're translucent, about 3 minutes. Add the moo shu chicken and the stir-fry sauce, and toss to combine. Continue cooking until heated through, about 5 minutes.
Serve over steamed white rice.
Liza Hawkins | (a)Musing Foodie
aMusingFoodie.com | November 2012