Chicken and Tatsoi Stir-Fry

We love all the color, crunch and delicious nutrition in this dish. It’s a great replacement for takeout, perfect for weeknight meals at home.



(*indicates a Neighborhood Harvest product)

  • 2 tablespoons soy sauce (Tamari or coconut aminos for GF)
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons sesame oil
  • 1 tsp raw honey*
  • 2 tablespoons finely chopped ginger root
  • 2 cloves garlic, minced*
  • 1 tablespoon canola oil
  • 1 small onion*, diced (about 3/4 cup)
  • 2 – 3 carrots*, sliced thin on the diagonal
  • 4 sweet mini peppers* (or 1 red or yellow bell pepper), sliced thin
  • Pinch red pepper flakes
  • 1 large package Tatsoi*, chopped, stems separated
  • 1 package Citrus Ginger Grilled Chicken*
  • 2 -3 green onions*, chopped
  • Salt, as needed
  • Cooked rice or riced cauliflower*, for serving


  1. In a medium bowl, combine soy sauce, rice vinegar, honey and sesame oil with half the ginger and garlic. Whisk and set aside.
  2. Heat a large pan over high heat. Add canola oil, onion, carrots, peppers and a little salt. Stir and cook constantly until onions are translucent and carrots have begun to soften, 2 – 3 minutes.
  3. Add remaining garlic, ginger and a pinch of red pepper flakes and cook for another minute. Then, add Tatsoi stems, Citrus Ginger Chicken and the prepared sauce to the pan, stirring and cooking for another minute until heated through and sauce is distributed.
  4. Add Tatsoi leaves and cook for about 30 seconds, stirring constantly. Turn off the heat and continue to stir the mixture for another 30 seconds, until the Tatsoi has wilted to your liking.
  5. Transfer to a serving plate immediately and garnish with green onions. Serve alongside steamed rice or our riced cauliflower.