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:

1. Dice chicken breasts into roughly equal, bite-sized pieces for stir-fry.