Leftover Chinese Chicken Stir Fry

I had some leftover garlic butter roast chicken and what better than to make something deliciously tasty for lunch the next day with it?

Preparation: 5 minutes

Cooking: 20 minutes

Ingredients:

  • Salt and pepper
  • Sesame oil
  • Soy sauce
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp Chinese five spice
  • 200g shredded chicken (I’m using leftover garlic butter chicken but you can use any chicken breast or rotisserie chicken)
  • 2 peeled, sliced mushrooms
  • 1diced white onion
  • 100g chopped red cabbage
  • 1 diced green onion
  • 2 diced spring onions
  • 50g leftover peas
  • 1 pack of Uncle Ben’s vegetable rice

Method:

Add salt, pepper, sesame oil, soy, garlic, ginger, Chinese five spice and heat for a few seconds.

Add 2 peeled, chopped mushrooms, 1 diced onion, a handful of chopped red cabbage, 1 diced green pepper and 2 spring onions.

After few minutes of frying, add shredded leftover chicken, I’m using garlic butter roast chicken from last Sunday’s roast, leftover peas, and a pack of Uncle Ben’s vegetable rice. Add a little more sesame oil and soy, a little seasoning and serve hot or cold.

Delicious as a vegetable packed lunch. Yum!

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