Stir Fry

Yesterday’s dinner was traditional Sunday Roast Chicken served with carrots, broccoli and roast potatoes and gravy.

Today I have leftover cooked chicken, so I thought a nice stir fry would be good.  You can use whatever veg and meat you have lurking around in your kitchen.  I often do this with prawns or leftover pork or beef.  I also have the leftover stem from the broccoli which is good in stir-fry.  Waste not wants not.

First of all I like to have Teriyaki Sauce with this and it is good to make it in advance and let it percolate for good flavour.

  • ¼ cup soy sauce
  • ¾ cup water
  • 1 tbs peeled and grated ginger
  • 2 tbs honey

Combine all the ingredients in a small pan over a high heat.  Bring to a boil and then keep on a simmer while you prepare the rest of the food.

Stir Fry (serves 3-4)

  • 3-4 servings of brown rice
  • 2-3 tbs oil
  • 2-3 cups sliced veggies ( I am using carrots, onions, broccoli stems, mushrooms and spinach because that is what I have in)
  • Chicken (cooked, leftover) (or whatever meat you have – or none if you just have veggies)
  1. Chop up the veggies and meat.  In a wok or sauté pan heat oil over medium heat.  Add the veggies (keep the mushrooms and spinach back til nearer the end because they are quick to cook) and cook until softened.
  2. Add mushrooms and cook for a few minutes, then add the spinach and cooked chicken.
  3. When the meat is warmed through add the teriyaki sauce.  You may not need all of it, how much is a matter of personal preference. I like to dip raw veggies in any leftover for a snack or lunch.
  4. Serve over the cooked rice.  Some sliced fresh pineapple or mango is nice on the side, or fruity chutney.

Leftovers will be used to make fried rice tomorrow.


I did intend to get a photo of this but it disappeared too rapidly to take any, sorry.





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