Chicken Stir Fry qualifies as a quick and easy meal; by using leftover chicken and rice, and taking advantage of packaged frozen stir fry vegetables you can have this meal from stove to table in 15 minutes or less!
You don’t have to make the BBQ Chicken to make this meal. You can use any leftover chicken and make fresh rice. However, I have to say getting two meal out of one is quite literally a “winner winner chicken dinner” in the purest sense of the phrase! So if you missed my BBQ Chicken Leg recipe you can go here, make it, then make this recipe the next day. Voila! Two meals ferrrr yoooou.
That’s really all I have to say about that, go forth and make this easy meal my friends.
Chicken Stir Fry
- 1 5qt/12" skillet
- 1 tbsp vegetable oil
- 4 cups cooked rice best if its leftover or at least a day old can use rice that's been in refrigerator up to 1 week
- 2 cups cooked chicken best if used leftovers from BBQ Chicken Legs recipe
- 1 - 16 ounce package stir fry vegetables
- 2 whole eggs, whisked until frothy
- 1/3 cup bottle Teriyaki sauce any brand works
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- Whisk sauce ingredients together and set aside.
- Heat oil over high heat in a large skillet or wok add rice to skillet and move around getting rice heated through.
- Drizzle beaten egg into rice and continue to move around with spatula until egg is cooked and evenly distributed throughout the rice.
- Add chicken and vegetables to hot skillet with rice egg mixture, continue to move ingredients around in pan.
- Pour sauce in to the skillet. Mix until sauce is completely incorporated. Allow rice to cook for a minute until it begins to brown, move rice around and repeat this process, so there are little bits of caramelization and crunchy bits through out your friend rice. Continue to do this for 5 minutes on high heat.