July 16, 2014
Last night I didn’t feel like cooking. I just could not even. I also was over salad. Done. Can’t do it. Finito. But I had some leftover chicken breast and I needed a quick idea for it. What did you do you, you ask? Well, I did a big, easy, chicken and veggie stir-fry. It turned out to be just the ticket too.
Leftover Chicken Stir-Fry
Serves: 2
Ingredients:
- 3/4 – 1 lb of already cooked chicken breasts
- 1 green bell pepper
- 1 red bell pepper
- Optional: 1 onion
- 1 can diced water chestnuts
- Optional: 1 sliced zucchini
- Optional: 1 can baby corn
- 2 tbsp low sodium soy sauce
- 3 tbsp water
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1 tsp corn starch
- 2 cloves garlic, chopped
- Olive oil or coconut oil for stir-frying
Directions:
- Dice chicken breasts into roughly equal, bite-sized pieces for stir-fry.
Wow Paige! This sounds perfect. My family always have left overs and sometimes I just end up throwing them out because my kids wouldn’t want the same dish over again. This recipe is amazing because my family loves everything with chicken in it.