There’s something undeniably exciting about turning yesterday’s roast into an entirely new feast—and our Chicken and Veg Stir Fry is proof that leftovers can shine front and centre. On day two of our “One Dish, Three Ways” series, we swap slow-roasted comfort for a sizzling, wok-tossed celebration of texture, colour and bold flavours.
From Oven to Wok
After slicing away tender chicken and scooping up those caramelised carrots, potatoes and onions, you’re left with two powerful assets: rich meat juices and veggies that have already been infused with herbs. In our chicken and veg stir fry, these become the foundation for a speedy midweek dinner that tastes like you raided your favourite takeaway—only better, because it’s homemade and thrifty.
- Prep for Speed
- Shred and Dice: Pull apart about 350 g of chicken into bite-sized shreds. Chop 300 g of roasted veg into roughly 2 cm cubes so they heat through evenly.
- Aromatics at the Ready: Slice two garlic cloves and the white parts of two spring onions. Keep the green tops to garnish at the end.
- Wok It Up
- High Heat, High Reward: Heat a tablespoon of vegetable oil until it just begins to shimmer. That sizzle is going to caramelise the chicken and intensify the natural sugars in the veg.
- Layer Flavour: Toss in garlic and spring onion whites, stirring for 20–30 seconds until fragrant. In go the shredded chicken and veg—stir without pause for 3–4 minutes.
- Sauce Time: Splash in a tablespoon of soy sauce and a drizzle of sesame oil. If you crave heat, add a teaspoon of chilli sauce; for crunch, throw in a handful of toasted cashews.
- Plate with Panache
- Pile your stir-fry atop freshly steamed rice or soft noodles, letting the steam lift the aromas to meet you at the table. Scatter the green bits of spring onion over the top, and serve immediately to preserve that glorious wok hei (the “breath of the wok”).
Why We Love It
- Zero Waste, Maximum Impact: That roast chicken you thought was only good cold in sandwiches? It becomes the star of a faster, brighter dish.
- Speedy Satisfaction: From fridge to table in under 15 minutes, this stir-fry is perfect for evenings when you need dinner in a hurry but don’t want to compromise on flavour.
- Customisable Fun: Swap the cashews for peanuts, sprinkle over toasted sesame seeds, or add a handful of fresh snap peas or sliced peppers for extra crunch and colour.
Try It Tonight
Whether you’re feeding three hungry diners or treating yourself to a solo supper, this Chicken and Veg Stir Fry proves that day-old dinner can be brand-new and brilliant. Gather your leftovers, fire up the wok, and get ready to fall in love with leftovers all over again.
Next in the series: On day three, we’ll turn any remaining chicken and veg into a comforting Chicken Noodle Soup—because sometimes, all you need is a bowlful of warmth to complete the cycle. Stay tuned!
Chicken and Veg Stir Fry – Day 2
Ingredients
- 350 g roast chicken leftover shredded
- 300 g vegetables roasted leftover diced
- 2 tbsp vegetable oil
- 2 cloves garlic sliced
- 2 large spring onions sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chilli sauce or a handful of cashews
- 300 g boiled rice or noodles, to serve
Instructions
- Warm the vegetable oil in a large wok or frying pan over high heat.2 tbsp vegetable oil
- Add garlic and white parts of the spring onions; stir for 30 seconds until fragrant.2 cloves garlic, 2 large spring onions
- Toss in the shredded chicken and diced veg. Stir for 3–4 minutes until heated through.350 g roast chicken, 300 g vegetables
- Stir in soy sauce and sesame oil. If you like heat, add chilli sauce; if you like crunch, toss in cashews.1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chilli sauce
- Divide between 3 plates over rice or noodles, garnishing with the green parts of the spring onions.300 g boiled rice