Recipe: Delicious Stir Fried Veggies with Extra Leftover Chicken and Meatballs

Stir Fried Veggies with Extra Leftover Chicken and Meatballs. Can use fresh and leftover veggies. This recipe will be different each time you make it depending on the choice of vegetables you have. While the meatballs are cooking, prepare your vegetables.

A great way to change up chicken leftovers is by using different veggies. Sometimes I just use veggies that are leftovers too, and other times I buy veggies just for making different leftover chicken dishes. Heat oil in a wok or large skillet over medium-high heat. You can cook Stir Fried Veggies with Extra Leftover Chicken and Meatballs using 22 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stir Fried Veggies with Extra Leftover Chicken and Meatballs

1. Prepare 1/2 bunch of cauliflower (cut).
2. You need 1/4 of carrots (thinly sliced).
3. Prepare 3 of meatballs (thinly sliced).
4. It's 4 of garlic (minced).
5. It's of Chicken.
6. It's 10 cubes of chicken thigh.
7. It's of Starch.
8. It's 1 tsp of garlic powder.
9. Prepare of Salt.
10. It's of Rice.
11. You need 2 of small bowls of rice.
12. You need 1 of egg.
13. You need 2 tbsp of margarine.
14. You need of Seasoning.
15. It's 2 tbsp of soy sauce.
16. You need 1 tbsp of seasoning sauce.
17. Prepare 2 tbsp of shaoxing wine.
18. It's 1 tsp of sesame oil.
19. You need of Salt.
20. Prepare of Sugar.
21. It's of White pepper.
22. You need of Oil.

The vegetables are stir fried with garlic, ginger, and soy sauce. Find more here… Pin Leftover Chicken and Egg Fried Rice for later. This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce up to Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products.

Stir Fried Veggies with Extra Leftover Chicken and Meatballs step by step

1. Cover chicken thigh cubes with starch and garlic powder and soy sauce, leave it for 10 minutes. Then quick fry..
2. Heat the pan, put the oil in, then fry the garlic until it's golden brown..
3. Put the cauliflower, carrots, meatballs, and chicken in. Season with salt, pepper, shaoxing wine, soy sauce, seasoning sauce..
4. After all the ingredients cooked, put the lettuce in, and add a drop of sesame oil. Set aside..
5. Heat the wok, melt the margarine, and put the garlic in. Next, put the rice in, stir until all covered and turn yellow..
6. Beat the egg on the same wok, then stir altogether. Until it's fragrant..
7. Put the rice and stir fry veggies on a plate and garnish with lettuce and prawn crackers..

This Kung Pao Chicken Noodle Stir-Fry recipe is quick and easy to make, customizable with your favorite veggies (I used zoodles, mushrooms and onions) and/or proteins (shrimp, pork, beef or tofu would also work well!), and tossed with the most DELICIOUS zesty peanut sauce. This chilli chicken stir-fry is perfect for a speedy midweek meal and ideal for using up leftovers. Find more Chinese stir-fry recipes at Tesco Real Food. Add a little olive oil to the pan. Season chicken on all sides with salt and pepper.

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