Leftover Stir Fry
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 bowls |
Leftover Chicken and fresh vegetable stir fry
Ingredients
- 6 oz Chicken Breast
- 3 cups Broccoli, Cooked
- 1 Red Bell Pepper (large)
- 1 cup Edamame
- 2 cups Onions
- 4 tbsp Reduced Sodium Soy Sauce
- 2 tbsp Seasoned Rice Wine Vinegar
- 1 tsp Honey
- 1 tsp Worcestershire Sauce (correct)
- 1 tbsp Peanut Butter (creamy)
- 1 tbsp Organic Olive Oil
- 1 tsp Sesame Seed Oil
- 2 red potato
- 78 g Carrots
- 1 egg
- 0 oz Lemon Juice, Freshly Squeezed
Directions
add olive oil and sesame seed oil to hot wok.
add onions, carrots, red pepper and red potatoes. Cook until onions are slightly translucent. Add remaining ingredients. For best results, steam the broccoli for 5 minutes in a separate pot before adding to wok.
combine Vinegar, soy sauce, honey, peanut butter and Worcestershire Sauce in a bowl until well incorporated.
add sauce to wok, stir until combined and veggies are fork tender. Sauce will thicken slightly. Add lemon juice and toss.
Serves 4.