Chili Lime Pierogy Stir Fry

Chili Lime Pierogy Stir Fry


  • 1 bag Mini Classic Cheddar Pierogies or your favorite variety of Mrs. T's® Mini Pierogies
  • 2 tablespoons oil
  • 1 pound precooked chicken
  • 12 ounces 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


  1. Place pierogies in boiling water for 3 to 5 minutes; set aside.
  2. In large skillet heat oil, sauté the chicken and vegetables on medium-high heat until heated through.
  3. Add carrot noodles and pierogies to skillet.
  4. Mix together coconut milk, chili sauce, soy sauce, lime juice and red pepper flakes, and add to stir fry mix; heat through before serving.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!