Chicken and Veg Stir Fry - Day 2

This Chicken and Veg Stir Fry is a fast, flavour-packed reinvention of roast dinner leftovers, brought to life with garlic, soy sauce, and a splash of sesame oil. It’s a quick and satisfying way to transform yesterday’s roast into a fresh, wok-tossed meal.

Prep Time 5

Cook Time 15

Total Time 20

Servings Portions

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

Nutrition