Leftover Roasted Chicken Stir Fry
A small amount of leftover roasted chicken is far more useful when you treat it as a flavor-building ingredient rather than a full serving of meat.
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
- Shred or chop leftover chicken finely.
- Heat a skillet over medium heat and add olive oil or butter.Fat helps restore moisture and revives roasted flavor that dulls in the refrigerator.
- Cook aromatics first. Add onions, garlic, shallots, or scallions and cook until softened and fragrant. This rebuilds the flavor foundation before the chicken goes in.
- Add a starch or base ingredient.
- Stir in cooked rice, pasta, potatoes, beans, or vegetables. The leftover chicken should support the dish, not carry it alone.
- Add the chicken last.Leftover chicken is already cooked. Heat it gently for just a few minutes so it stays tender instead of turning stringy and dry.
- Add moisture if needed.A splash of stock, cream, soy sauce, salsa, or lemon juice helps wake up refrigerated flavors.
- Taste before serving.
Smaller pieces distribute through the dish more evenly and keep every bite from feeling meat-heavy or uneven.
Leftovers almost always need a little extra salt, acid, or fresh herbs to taste alive again.
Notes
It actually took less time to make dinner tonight than to write & post this recipe. Isn't that a funny thought?