Leftover Chicken Stir-Fry With Bell Peppers

This is a recipe for those times when you have some cooked chicken or turkey leftovers but not a lot. To make it a full entrée, you need to stretch it with other ingredients.

Bell peppers and canned baby corn add color and a sweet-and-savory flavor to this simple stir-fry. The soy sauce and sesame oil give the dish a slight Chinese touch. If you want to add more vegetables, try a few broccoli florets. Instead of chicken thighs, you can use any other boneless chicken. 

A wok is ideal for stir-fries like this for a number of reasons. The large size and the shape of the wok gives you room to push the already cooked food up the sides while the rest of the food continues to cook in the center of the wok. Also, a wok uses less oil than a frying pan or a skillet. This recipe calls only for half a teaspoon oil. Because of the depth of the wok, there is no splattering, which occurs mostly when you add the sauce. 

This is a speedy dinner. Prep time included, it is ready in about 15 minutes. But while cooking in a wok is quick, it requires your full attention and frequent stirring. If you are new to stir-frying, check out these stir-frying tips. 

Serve this stir-fry with plain white or brown rice or Asian noodles. 

Leftovers keep in an airtight container in the fridge for two to three days.