Chicken Stir Fry is one of my favorite recipes for leftovers. For instance, a few days ago I roasted a chicken and that night had it with steamed broccoli and Cauliflower Puree. A delicious meal, but with lot's of leftover chicken. However, I planned for those leftovers. So a couple of days later I made some rice turned the leftovers into a stirfry. My original Mediterranean meal was transformed into an Asian meal in 30 minutes. (Note: this is not a classical Asian stir-fry, it's a quick dish made up from what's on hand suitable a weeknight meal.) (Larger image.) Serves 2.
Prep Time: 0 hour, 5 minutes
Cook Time: 0 hour, 15 minutes
Ingredients:
- 1 chicken leg quarter (cooked or raw); boned and cut into bite-sized pieces
- 1/2 cup rice
- 1 1/2 Tbsp. peanut oil
- 1/3 cup baby carrots or 1 lg. carrot cut into rounds
- 1/3 cup broccoli florets
- 1/2 can water chestnuts
- 1/3 cup snap peas
- 1 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
Preparation:
1. Cook rice.
2. Heat oil in a skillet over medium-high heat.
3a. If chicken is cooked:
- i. Add carrots, broccoli, water chestnuts, and snap peas and cook, stirring frequently, for 2 minutes.
- ii. Add chicken and soy sauce.
- iii. Cover and reduce heat to medium low. Cook until heated through - about 5 minutes.
3b. If chicken is raw:
- i. Season chicken with salt and brown in skillet on all sides.
- ii. Add carrots, broccoli, water chestnuts, and snap peas and continue cooking, stirring frequently, for 2 minutes.
- iii. Stir in soy sauce and vegetables, cover and reduce heat to medium low. Cook until chicken is done - about 5 minutes.
4. Serve over rice with additional soy sauce and oyster sauce.
Note: Almost any vegetables can be added to the mix - whether cooked or raw. I've used cauliflower, green beans, spinach, and kale among others.
