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–+ servings

Chicken Stir Fry

Sheila
This meal is so quick and easy when using rice and chicken leftovers. You will have yourself delicious chicken stir fry in less than 15 minutes!
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 4 servings

Equipment

  • 1 5qt/12" skillet

Ingredients
  

  • 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

Sauce

  • 1/3 cup bottle Teriyaki sauce any brand works
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce

Instructions
 

  • 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.
Keyword bbq, chicken, easy meal, rice, stir fry, vegetables
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