Leftover Chicken Stir-Fry

Leftover chicken stir-fry. Use up that surplus chicken with this easy healthy recipe that's perfect for busy weeknights. It's ready in just 15 minutes too!

Course Dinner

Cuisine Oriental

Prep Time 5

Cook Time 10

Servings

Calories 496kcal

Author Neil

Equipment

Ingredients

2 eggs
1 tablespoon vegetable oil
175 g leftover cooked chicken chopped up
100 g cooked basmati rice
75 g frozen peas
75 g frozen sweetcorn
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds to garnish

Metric - US Customary

Instructions

First make an egg omelette by beating the eggs in a bowl and season with salt and pepper. Wipe the inside of your wok or frying pan with a little of the vegetable oil.
Gently heat the wok or pan and pour in the egg mixture. For about 3 minutes cook the egg mixture (no need to stir) then remove it from the pan to a flat surface and allow it to cool.
Add the remaining oil and gently heat the pan until it's lightly smoking.
Add the chicken, rice, peas and sweetcorn and stir-fry for about 3-4 minutes, until warmed through and the peas and sweetcorn are cooked.
Combine the soy sauce and sesame oil in a small jug together. Add to the stir-fry.
Roll up the flat cooked egg omelette and slice it into ribbons.
Serve the stir-fry topped with the egg ribbons and garnished with the sesame seeds.

Nutrition