Just throwing a few chicken breast in the crock pot with some veggies and a bit of spices you could make a quick healthy meal (that’s pretty flavorful). I have been doing that for a few nights lately and adding it with some brown rice. The other day I decided to open the fridge and I realized; the Tupperware was piling up and there was too much leftover chicken breast and rice that we had not eaten. Well you know I am not one to waste food! I just can’t bear to throw food out unless it smells funny. So what do you do when you have too much leftover chicken breast and rice? You make a stir-fry that is lean, healthy and out of this world.
Leftover Chicken Stir-Fry combines frozen veggies, sesame seeds, chicken and rice to make an easy healthy meal in less than 30 minutes. It’s pretty simple to make and you can use any chicken and rice you like as long as it’s cooked and cold. I am just happy that now I can use this recipe more often, when I get burned out of just eating plain chicken breast, veggies and brown rice.
Leftover Chicken Stir-Fry Recipe
2 ½ cups cooked Chicken Breast, shredded
2 cups leftover rice
1 tbsp. sesame seeds
2 tbsps. olive oil
1 bag of mixed veggies (16oz)
1 large egg
1 small-medium onion, chopped
2 garlic cloves (optional)
1 medium bell pepper (optional)
¼ cup (soy sauce) I used tamari
Salt and pepper, to taste
Recipe Directions: In a large skillet on medium heat, add oil and sesame seeds until seeds are toasted. Add onions, bell pepper and garlic and cook, stirring constantly for 3-5 minutes or until golden brown. Add egg and frozen veggies, stirring quickly for 3-4 minutes. Once cooked, add chicken and rice and stir constantly until the mixture is cooked through or nice and hot. Add tamari and mix into the stir fry, about a minute or less. Once mix through, serve hot.
