Healthy Chicken Stir-Fry Recipe

Transform leftovers into a dinner you’ll make in less than 30 minutes.

Pop quiz, hotshot. There are leftovers in the fridge and your family is hungry. Once your family comes home, they’ll immediately want dinner. If you don’t make something in less than 50 minutes, your family will freak out. What do you do? What do you do?

Ok, please forgive me for the Speed movie reference, and for admitting how old I am. On a serious note, figuring out what’s for dinner is somewhat of a challenge, what with work and other responsibilities day-to-day. It’s easy to order take-out (pizza, burgers… I’m down), but it’s also cool to use leftovers in the fridge. In addition to saving a bit of cash, you might whip up something healthier than the alternative. Plus, you won’t waste old food.

Some nights are easier than others. Maybe there’s only a tiny bit of mom’s casserole and few sides to pair it with, or a strange and unidentifiable mystery meat (you might want to throw that one away). Other times, you can quickly stop by the supermarket and pick up one or two ingredients to give leftover chicken another shot at landing on the dinner table. That’s what my wife and I did with this healthy chicken stir-fry.  Hope you enjoy it.

Recipe will vary per number of guests.

Chicken Stir-Fry Ingredients

  • Leftover Grilled chicken
  • Leftover brown rice
  • 1 Zucchini – Cut into bite sized pieces.
  • 1 head of broccoli – Separate into florets
  • 1 White onion – Chop into tiny pieces
  • Teriyaki sauce
  • Light soy sauce
  • Ground black pepper

Let’s Make It

If it were Saturday or Sunday we’d use the wok, but with precious little time and thoughts of going into the crawlspace with a flashlight, a standard-issue cooking pan did the job.

Put the stove on medium heat, then add a drizzle of olive oil to lightly coat the pan.

From there, combine a pinch of black pepper, 3 tablespoons of teriyaki sauce and 3 tablespoons of light soy sauce, then gently add the rest of the ingredients. Admittedly the sauce measurements are not exact, and you should add or subtract for desired taste. As for the onion, we use this for flavor, and most of it should melt away as you cook.

Cook for roughly 10 minutes, stirring occasionally to make sure nothing burns. We prefer crunchy vegetables and sample them every 5 minutes, but if you like soggy veggies, definitely cook longer. You just want to make sure to not overcook the already cooked chicken.

Tip: Concerned about the chicken? Cook the veggies and add the chicken towards the end.

That’s it! We had dinner ready in less than 30 minutes, and room in the fridge to spare.

Let us know what you think of this quick chicken stir-fry. Would you modify the dish? If you have a stir-fry, we’d love to see it in the comments below.

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