Stir-fry with vegetables and roasted chicken

Stir-fry with vegetables and roasted chicken

Stir-fry with roasted chicken from More Than Just Carrots

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.

Stir-fry with vegetables and roasted chicken from More Than Just CarrotsA 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

From at

Prep: Cook: Yield: 2 adults and 3 kidsTotal:

Easy

You'll Need...

  • 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

Directions

  1. Clean the broccoli and cut into flowers.
  2. Peel carrots and cut into bite size pieces.
  3. 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.
  4. Peel and crush the garlic cloves. Peel and cut the shallot in pieces (not too small). Cut the red pepper in pieces as well.
  5. Fry the shallot, the garlic and the red pepper together in some coconut oil or other oil of preference.
  6. When the red pepper starts to soften, add the aubergine and fry until starting to soften.
  7. Start boiling the egg noodles now.
  8. 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.
  9. Mix everything together and keep stirring while everything cooks a bit further.

Additional Notes

from More Than Just Carrots

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