Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables
The other night we had a rotisserie chicken from Costco and wound up with both breasts leftover. I looked in the refrigerator to see what I had and grabbed the vegetables I thought would go together and started dinner. When my youngest son was in elementary school, I became friends with the mother of one of his friends who happened to be Chinese. Wanda was a fantastic cook (they used to have a Chinese restaurant) and she could turn anything into a scrumptious meal. One day she came over and showed me how to make stir-fry & fried rice that was to die for. I took copious notes for both recipes but for the life of me, I cannot find them. Dinner turned out great in spite of not having the written instructions. I guess I remembered more than I thought I would. One of these days I'm going to try the fried rice.😋 🥢
- 1/2 cup chicken stock or broth
- 4 Tablespoons soy sauce
- 2 Tablespoons Hoisin Sauce
- 2 Tablespoons honey
- 6 garlic cloves, minced
- 2 tsp sesame oil
- 2 ½ teaspoons cornstarch
- 6-7 Tablespoons peanut oil, approximately, divided (canola oil can be substituted)
- 4 garlic cloves, thinly sliced
- 2 large leeks, 1/4-inch slices, up to the green
- 2 rotisserie chicken breasts, cut crosswise into 1-inch strips (I used Costco rotisserie chicken, both breasts, skin removed)
- Kosher salt, to taste
- 6 red sweet peppers, cored & seeded then cut into 1/2-inch wide strips (bell peppers can be substituted)
- 3 medium zucchini, cut into 1/2-inch thick half-moons
- 2 medium broccoli crowns, cut into small florets
- 8 white mushrooms, sliced 1/3-inch thick
- cooked rice or Thai rice noodles
- 2-3 scallions, sliced for garnish (optional)
- Whisk together the sauce ingredients in a small bowl. Make sure the cornstarch is completely dissolved. Set aside.
- Heat your wok (or large deep skillet) until a drop of water immediately vaporizes. Drizzle 2 Tablespoons of peanut oil and swirl around the wok. Add the garlic and cook, stirring constantly until fragrant, about 10 seconds. Push all the garlic to the sides of the wok.
- Add another 2 Tablespoons of peanut oil & swirl around the pan. Add the broccoli & season with kosher salt. Stir-fry broccoli until it just starts to turn the edges brown & has softened somewhat 1 to 2 minutes. Transfer to a plate.
- Add enough of the remaining peanut oil & swirl around the pan. Add the mushrooms, zucchini, sweet peppers, & leeks. Season with kosher salt to taste.
- Stir-fry until browned and softened about 1-2 minutes.
- Move vegetables to sides of the wok and pour the cornstarch sauce into the middle of the wok. Stir constantly until it just starts to thicken.
- Add the strips of leftover rotisserie chicken and stir to heat throughout.
- Serve over your favorite rice or noodles & garnish with scallions.
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