Whenever you have leftovers, stir-fry dishes are always a good choice when faced with feeding a family. With a stash of already-roasted chicken in the refrigerator or freezer, you can serve up a hearty, autumnal vegetable stir-fry worthy of your favorite restaurant. With turnips and carrots, the ingredients couldn’t be simpler, but the taste is great! You can round out the dish by serving white rice, couscous, or bulgur.
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Ingredient list for the chicken breast stir-fry and vegetables
- Chicken leftovers cut into cubes or strips (breast or thighs)
- 2 beautiful white turnips
- 2 large carrots
- Olive oil
- 1 tablespoon shallot pulp (use a garlic press to crush diced shallot)
- 1 tablespoon sugar ( whole cane )
- Salt and pepper
- 1 tablespoon mustard
- 2 tablespoons heavy cream, or 1/3 cup soy milk or coconut milk
- Crushed cashews
Directions
1. Cut turnips and carrots into small cubes.
2. Stir-fry in a pan with a little olive oil and a tablespoon of shallot pulp.
3. As turnips can be bitter sometimes, sweeten these autumn vegetables by sprinkling a tablespoon of sugar. Add salt and pepper.
4. Once the vegetables are cooked al dente, add chicken leftovers cut into cubes.
5. Add a tablespoon of mustard, 2 tablespoons of heavy cream or vegetable milk, and crushed cashews.
6. Serve this comforting chicken stir-fry with white rice, couscous, or bulgur for a well-balanced meal.
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Chicken Breast Stir Fry and Vegetable
Try this autumnal vegetable stir-fry with leftover chicken and vegetables. The ingredients couldn’t be simpler, but the taste is great!
Ingredients
- Chicken leftovers cut into cubes or strips (breast or thighs)
- 2 beautiful white turnips
- 2 large carrots
- Olive oil
- 1 tablespoon shallot pulp (use a garlic press to crush diced shallot)
- 1 tablespoon sugar ( whole cane )
- Salt and pepper
- 1 tablespoon mustard
- 2 tablespoons heavy cream, or 1/3 cup soy milk or coconut milk
- Crushed cashews
Instructions
- Cut turnips and carrots into small cubes.
- Stir-fry in a pan with a little olive oil and a tablespoon of shallot pulp.
- As turnips can be bitter sometimes, sweeten these autumn vegetables by sprinkling a tablespoon of sugar. Add salt and pepper.
- Once the vegetables are cooked al dente, add chicken leftovers cut into cubes.
- Add a tablespoon of mustard, 2 tablespoons of heavy cream or vegetable milk, and crushed cashews.
- Serve this comforting chicken stir-fry with white rice, couscous, or bulgur for a well-balanced meal.
Nutrition
Nutrition information for this recipe.
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