Leftover Roasted Chicken Stir Fry
Equipment
- Wok
Ingredients
- 5 tablespoons olive oil
- 2 cloves garlic
- 1 inch piece of ginger
- ½ onion
- 1 yellow bell pepper
- 1 red bell pepper
- 1 handful green beans
- 1 small bunch broccoli heads
- leftover chicken
- 1l teaspoon Asian fish sauce
- 1l tablespoon rice wine vinegar
- salt and pepper to taste
Instructions
- With any stir-fry, you want the pan and oil hot, but not smoking, so I heated up the oil in my large sauté pan over medium-high heat.
- I added the whole garlic and sliced ginger and cooked until the garlic was brown and I could smell it release its flavor. I removed the garlic and ginger with a slotted spoon and discarded it.
- I immediately threw in the onion, peppers, green beans and broccoli stems. If I had more time I may have cooked some of the ingredients separately, adding more as I went along, but I didn't so everything went in at one time. And you know what, it turned out fine.
- Once the ingredients are in, you want to keep your eye on them so they don't burn. I gave the pan a shake and then stirred them with my slotted spoon every once in a while. After about 5 to 6 minutes, I added the fish sauce, vinegar, salt & pepper and continued cooking for another 3 to 4 minutes.
- Lastly, I added the chicken and continued cooking for a couple of minutes just so the already cooked chicken heated up and picked up some of the flavoring from the other ingredients.
- I tasted for seasonings and everything seem fine so we served it up with our romaine lettuce, pear and blue cheese salad.
Notes
It actually took less time to make dinner tonight than to write & post this recipe. Isn't that a funny thought?