We are a household that loves leftovers. It makes for an easy lunch at the office or a quick re-heat on a busy weeknight. However, we also love turning a leftover into a completely new meal.
Our latest collaboration with Max of Max’s Best Bootcamp is all about reinventing leftovers. For this Recipe of the Week we take leftover chicken and transform it into a Chinese take-out favorite: Chicken and Broccoli.
We just so happened to have some of our Citrus Grilled Chicken breasts sitting the fridge so this recipe was meant to be. The subtle citrus flavors actually pair really well in a stir-fry, but truly, any leftover chicken will do the job. And in keeping with Max’s passion for clean eating – there are no sauce thickeners like corn starch or flour. You can certainly add it in if the sauce is a bit too runny for your taste, but I just cooked it all a touch longer and the sauce eventually thickens up on its own.
- 1 pound cooked leftover chicken, cut into bite-sized pieces
- 2 Tbsp coconut oil
- 1/2 cup water
- 1 pound broccoli – stems peeled, cut into ¼ inch slices, florets separated
- 2 Tbsp sesame seeds
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 3 Tbsp water
- In a large shallow bowl whisk together soy sauce, 3 tablespoons water, vinegar, ginger and garlic.
- In wok or large sauté pan heat the coconut oil over medium-high heat. Add the chopped broccoli, tossing often, until the broccoli is bright green. About 3 minutes.
- Add half a cup water, cover and cook until tender, about 6 minutes.
- Toss in the leftover chicken and pour in the sauce.
- Bring to a boil and cook, stirring, until sauce thickens and chicken is heated through.
- Sprinkle with sesame seeds and serve.
What are some of your favorite ways to reinvent chicken leftovers? Let us know!