Looking for an easy leftover recipe idea? Try this Spicy Chicken Stir-Fry to freshen up your chicken leftovers!
Lately, I’ve been craving spicy Asian food. If we’re not cooking an Asian-style dish for dinner, then I’m turning leftovers into an Asian lunch meal to satisfy my pregnancy cravings.
One leftover recipe I recently created on the whim is Spicy Chicken Stir-Fry.
A couple of weeks ago, Travis had cooked Italian-seasoned chicken with Brussels Sprouts for dinner. The next day I was trying to think of what to have for lunch.
I didn’t want to have the leftover recipe he had made so I thought I’d just whip up the chicken and Brussels into a quick stir-fry.
It turned out to be delicious and has become one of my go-to lunch recipes!
LEFTOVER RECIPE IDEA: SPICY CHICKEN STIR-FRY
My Spicy Chicken Stir-Fry recipe is very easy to make and doesn’t take long to cook. All you need is your leftover chicken, vegetables of your choice, chili sauce, chili paste, and stir-fry noodles as your base ingredients.
In my ingredient list below, I share everything I used for my chicken stir-fry, but you can adjust it however you like!
INGREDIENTS: (serves 4)
- leftover chicken (I used leftover chicken breast.)
- leftover vegetables (I used leftover Brussels Sprouts.)
- stir-fry noodles (I used two packs Hokkien Stir-Fry Noodles. They’re so good! Each pack of Hokkien noodles comes with two small packs. This is what I used for my chicken stir-fry recipe.)
- 2 tsp. ginger
- 1/4 cup brown sugar (light or dark brown sugar is fine)
- 1/2 tsp. sriracha chili sauce
- 1/2 tsp. chili paste
- 4 tsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. olive oil
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
RECIPE TIP: If you like your food very spicy, then add more sriracha chili sauce and chili paste. Season the chicken stir-fry to taste.
RECIPE IDEA: TRY MY HOMEMADE CHICKEN NOODLE SOUP! CLICK HERE FOR THE RECIPE.
STIR-FRY CHICKEN COOKING DIRECTIONS:
1. Preheat skillet/wok pan on medium-high.
2. Add olive oil and sesame oil to the pan while it’s preheating. Stir both oils so it evenly coats the pan.
3. Chop your leftover veggies and green onions into 1-inch pieces.
4. Chop your leftover chicken into 1-inch cubes.
5. Add the chicken, shredded carrots, and vegetable mix to the pan and stir it together.
6. Sauté the chicken and vegetables for about 5 or 8 minutes.
7. Add the stir-fry noodles to the pan.
8. Mix in the seasonings with the noodles, chicken, and vegetables. Stir it all together.
9. Keep stirring the ingredients together as it cooks until the noodles and vegetables are the desired consistency.
10. Grab some chopsticks or a fork and enjoy!
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All photographs are courtesy of Jennifer Hamra for Good Life Detroit.