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
- 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
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!