Chicken and Vegetable Stir-Fry
A quick and easy stir-fry recipe using slightly expired pre-cooked rotisserie chicken.
15
Prep Time (min)
10
Cook Time (min)
25
Total Time (min)
4
Servings
Ingredients
- 2 cups pre-cooked rotisserie chicken, shredded
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- Cooked rice, for serving
Difficulty:Easy
Tags:
stir-fryquickleftovers
Instructions
1
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, ginger, garlic, and red pepper flakes.
2
Heat vegetable oil in a large skillet or wok over medium-high heat.
3
Add mixed vegetables and stir-fry for 3-4 minutes until they start to soften.
4
Add the shredded pre-cooked rotisserie chicken to the skillet and cook for an additional 2-3 minutes.
5
Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
6
Continue cooking for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
7
Serve the chicken and vegetable stir-fry over cooked rice.
8
Enjoy!