Ingredients
Scale
- 2 cups leftover Chinese chicken
- 1 cup assorted vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- Cooked rice, for serving
- Green onions, for garnish
- Salt and pepper, to taste
Instructions
- Dice the leftover Chinese chicken into bite-sized pieces.
- In a pan over medium heat, add sesame oil and sauté your assorted vegetables for 5-7 minutes.
- Add the diced chicken, minced garlic, ginger, and soy sauce to the pan and stir well. Cook for an additional 2-3 minutes.
- Plate the dish over warm rice and garnish with green onions. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish is great for meal prep; simply reheat when needed.
- For a vegetarian version, replace chicken with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
