Chili Lime Pierogy Stir Fry

Chili Lime Pierogy Stir Fry

Ingredients

  • 1 (2.86 lb.) bag Mini Classic Cheddar Pierogies
  • 2 tablespoons oil
  • 1 lb. precooked chicken
  • 12 oz. Asian blend vegetables
  • 1 package carrot noodles
  • 1 can coconut milk
  • ½ cup sweet chili sauce
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • ½-¾ teaspoon red pepper flakes

Directions

  • Place pierogies in boiling water for 3 to 5 minutes; set aside.
  • Sauté the chicken and vegetables on medium-high heat until heated through.
  • Add carrot noodles and pierogies to pan.
  • Mix together coconut milk, chili sauce, soy sauce, lime juice and red pepper flakes, and add to stir-fry mix; heat through before serving.