This is one of our typical leftover creations, which usually start with whatever the frig has to offer. In this case, we had some leftover Orange Chicken from the local Chinese restaurant, a bag of precut stir fry veggies, some pasta, half an onion and a random pepper. Cooks fast, makes use of leftovers and tastes great. Here’s how it went down:
Heat a medium sized wok (or fry pan with high sides) on medium-high heat and add some mild flavored vegetable oil, like safflower. Use a little more oil than you would for sautéing, maybe a ¼ cup. Once the oil is hot, put in the cooked chicken and toss so it starts to fry. Add in sliced onion and pepper (julienne cut) and toss to mix with oil and chicken.
Now season with garlic powder, onion powder, ginger powder and a little white pepper. Toss again and add in the rest of the veggies. Now sprinkle in some teriyaki sauce and soy sauce. Just enough to change the color a little. At this point you may need to add a splash of chicken stock or water to get some steam going to finish cooking the veggies. We also had some cooked bowtie pasta that we added instead of serving over rice.
The whole process should be done in like 5-7 minutes. If you cook it any longer than that, the veggies will turn to mush. You should not have to add any salt because the cooked chicken and sauces have plenty, but always taste before serving. Just do one final toss to make sure everything is evenly coated with the sauce, and serve hot.
Tip: This recipe used Orange Chicken, but any leftover chunks of chicken, beef or pork will work just fine.