Thai Galangal Lemon Grass Chicken Stir-fry

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 | November 2012