This was genuinely when I needed something super fast, and genuinely when I needed to use up some leftover roast chicken. I like it when that happens. Often I plan leftovers, and make lots of something (eg – roast chicken) in order to create hotpot or pastries or any other meal from the fridge remains, but this one happened by accident. The chicken I bought was basically smaller than I thought – and after we’d devoured two deliciously roasted portions with fudgy new potatoes and peas, I didn’t have enough to stretch it into two more meat-and-two-veg dinners. But there was plenty for a mash up like this.
After a quick bit of frying and no chopping due to the fabulous invention of the pre-cut stir fry veg packet and the even more useful invention of ready cooked wok-ready noodles, we had dinner. I love how quick, lacking in the need to think too much and how few ingredients this has – hope you like it!
Quickest Leftover Chicken Stir Fry
splash olive oil
leftover roast chicken (I had around 300g)
350g pack of stir fry vegetables (mine had mushrooms, green beans, sugar snap peas, mini sweetcorn, peppers and onions)
2 portions of pre cooked wok-ready noodles
splash soy sauce
1. Fry the chicken for a total of 10 minutes in the olive oil in a large frying pan or wok. Put the veg in after 5 minutes, and the noodles in after 8.
2. Keep stirring everything round and add the soy sauce just before you serve.
Since this is using leftovers I’m adding it to July’s Credit Crunch Munch challenge, hosted this month by Lancashire Food: A Taste of Lancashire, and created by Fab Food For All and Fuss Free Flavours.