This stir-fry with vegetables and roasted chicken is a beautiful colourful dish with a great range of vegetables. It has about 7 different vegetables in there! That is why I think this is a great meal for kids. They don’t need to like all the vegetables individually, they can pick and choose the ones they do like, there is plenty of choice!
Stir-frying is for me a way to dish up a meal with plenty of vegetables quickly. Sometimes I use rice, sometimes noodles, but the main thing is that I can mix in any vegetables I like. The dish is recognisable for the kids, it is just another stir-fry, and that is what matters. That is what they like, they want something they know, especially when they are tired.
A few days before I made this stir-fry, I roasted a chicken, pulled the meat off and put that in the fridge. I often do that straight after I buy the chicken, simply because the whole chicken doesn’t fit in the fridge. You could of course use chicken fillets instead, but whenever possible I really prefer roasted chicken, even if it has been roasted a few days before. It just tastes so much better and is so much more tender.
You wouldn’t maybe expect aubergine and broccoli in an Eastern inspired stir-fry, but it worked really well. Aubergine is of course one of my favourite vegetables, you can always find it in my fridge. Give it a go, and I hope you will like this stir-fry with vegetables and roasted chicken too! Please let me know what you think in the comments below.
Stir-fry with vegetable mix and roasted chicken
|Prep:||Cook:||Yield: 2 adults and 3 kids||Total:|
- 1/2 broccoli
- 200 gram mangetouts
- 2 small carrots
- 1 aubergine
- 1 red pepper
- 2 cloves of garlic
- 1 shallot
- 300 grams of egg noodles
- 2 tbsp soya sauce
- 2 tsp ground ginger
- 1 tbsp sesame oil
- 200 grams of pulled roasted chicken
- Clean the broccoli and cut into flowers.
- Peel carrots and cut into bite size pieces.
- Steam the broccoli, carrots and mangetouts. After steaming the broccoli for about 8 minutes put it in ice water to prevent further cooking and to retain the bright green colour.
- Peel and crush the garlic cloves. Peel and cut the shallot in pieces (not too small). Cut the red pepper in pieces as well.
- Fry the shallot, the garlic and the red pepper together in some coconut oil or other oil of preference.
- When the red pepper starts to soften, add the aubergine and fry until starting to soften.
- Start boiling the egg noodles now.
- Add the rest of the vegetables and the pulled roasted chicken to the wok pan. If the chicken comes out of the fridge, you might want to warm it up a little in the microwave first.
- Mix everything together and keep stirring while everything cooks a bit further.
from More Than Just Carrots