Chicken Potstickers with Snap Peas

If your life is anything like mine then you know that Mondays can be rather hectic! After getting home from work at 8:30pm starving and sticking with my “finding time for everything” mentality, I threw together a quick dinner. This dish is the perfect example of how you can combine convenience items with fresh ingredients to make a healthy and quick meal; not to mention how a well stocked kitchen can make cooking any cuisine a breeze!

I got this recipe from Cook This Not That! I cannot stress enough how much love I have for this book; all of the recipes are quick, simple, and absolutely delicious! I never thought that this would be my “go to” recipe book, but with such a great variety of recipes and mouth-watering pictures, I have yet to be disappointed by a recipe in this book!


Chicken Potstickers with Snap Peas

vegetarian, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 2 packages frozen chicken or vegetable potstickers (I used Annie Chun’s Organic Chicken & Vegetable Potstickers from Whole Foods)
  • 2 cups fresh sugar snap peas
  • 4 oz shitake mushrooms, sliced (I buy dehydrated mushrooms since they have a longer shelf life; simply soak them in warm water for 30 minutes and you’ve got fresh mushrooms!)
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame seeds

Boil a large pot of water. Drop potstickers in, boil for about 5 minutes, and drain. In a large skillet heat sesame oil. Add mushrooms and cook for about 3 minutes. Add potstickers and cook for another 5-10 minutes until potstickers brown. Add snap peas and cook for another 2 minutes to warm them up. Remove from heat and add soy sauce, rice vinegar, and sesame seeds. Makes 3-4 servings in a record time of 20 minutes!

Do you find time to cook on busy days? What’s your secret?

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