Description
This quick and easy leftover chicken stir-fry is a perfect way to use up cooked chicken breasts while reducing food waste. Packed with colorful vegetables and a savory sauce, it’s a delicious meal that comes together in just 30 minutes.
Ingredients
Scale
- 2 cups leftover cooked chicken breast, shredded or diced
- 1 tablespoon vegetable oil
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- Cooked rice or noodles, for serving
- Sesame seeds and green onions, for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the mixed vegetables and stir-fry for about 5-7 minutes until they are tender-crisp.
- Add the minced garlic and ginger, and stir-fry for an additional 1-2 minutes until fragrant.
- Stir in the leftover cooked chicken and cook until heated through, about 3-4 minutes.
- In a small bowl, whisk together the soy sauce, honey or maple syrup, and sesame oil. Pour the sauce over the chicken and vegetables, stirring to combine.
- Cook for another 2-3 minutes until everything is well coated in the sauce.
- Serve over cooked rice or noodles, and garnish with sesame seeds and green onions if desired.
Notes
- Feel free to use any leftover vegetables you have on hand, such as zucchini, mushrooms, or spinach.
- This recipe is highly adaptable; adjust the sauce ingredients to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: leftover cooked chicken breast recipes, reduce food waste, chicken stir-fry, quick dinner recipes, easy chicken recipes