If you are looking to turn last nights cooked chook or roast into something scrumptious, this very versatile recipe is for you. You can use up whatever type of left over meat or poultry you have, add whatever veggies you like and it’s a fast, healthy meal.
1-2 cups left over cooked chicken, chopped or broken into small pieces
6 cups of frozen or fresh stir fry veggies
1/2 teaspoon ground ginger
1/2 teaspoon chopped garlic
2 tablespoons soy sauce
2 tablespoons chicken stock powder
1/2 cup water
- Heat non stick pan on high until it’s hot and add your veggies. Toss veggies for a couple of minutes as they cook and then turn down heat to medium.
- Add ginger, garlic, chicken stock and water. Stir though and place the lid on. Continue to toss veggies until they are about 2/3 cooked. The time will depend on whether you are using frozen or fresh.
- Add chicken and stir through veggie mix. Add soy sauce and replace lid. Cook for about 2 minutes and serve.
By Kim Chartres