Leftover Veggie Chicken Stir Fry
Transform your leftovers into a vibrant, savory meal with this quick and easy Leftover Veggie Chicken Stir Fry! Perfect for busy weeknights, this recipe combines tender cooked chicken and an assortment of fresh or leftover vegetables—like broccoli, bell peppers, and snap peas—in a rich, umami-packed sauce made with soy sauce, oyster sauce, and sesame oil. Infused with aromatic garlic and ginger, this stir fry comes together in just 25 minutes, making it a hassle-free way to reduce food waste while treating your family to a flavorful, wholesome dish. Serve it over steamed rice or noodles for a complete, satisfying dinner that's as simple as it is delicious!
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Recipe Information
Ingredients
- 2 cups cooked chicken
- 3 cups assorted cooked or raw vegetables (e.g., broccoli, bell peppers, carrots, snap peas)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons green onions, sliced (optional for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
- 4 cups cooked rice or noodles (optional, for serving)
Instructions
If using raw vegetables, chop them into small bite-sized pieces. If using cooked vegetables, ensure they're bite-sized and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and water to make the stir fry sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the hot oil and sauté for 30 seconds until fragrant.
Add the raw vegetables (if using) to the skillet and cook for 4-5 minutes, stirring frequently, until they are slightly tender but still crisp. If using cooked vegetables, add them later along with the chicken.
Once the raw vegetables are partially cooked, add the cooked chicken and any pre-cooked vegetables. Stir and cook for 2-3 minutes to heat through.
Pour the prepared stir fry sauce over the chicken and vegetables in the skillet. Stir well to coat all ingredients evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the stir fry.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over cooked rice or noodles, or enjoy as is!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
