Chicken and Vegetable Stir-Fry
A delicious stir-fry recipe that uses expired but safe chicken, reducing food waste and ensuring food safety.
Ingredients
- 1 cup expired chicken, commercially canned or in vacuum pouch, opened
- 2 cups mixed vegetables (such as bell peppers, broccoli, carrots)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and chicken broth. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute until fragrant.
Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender.
Push the vegetables to one side of the skillet and add the expired chicken to the other side.
Cook for 2-3 minutes to heat the chicken through.
Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
Continue cooking for another 2-3 minutes until the sauce thickens and coats the ingredients.
Season with salt and pepper to taste.
Serve the stir-fry over cooked rice or noodles.
Enjoy!