I’ve read many times about how people LOVE leftovers… I feel like I can relate. On a daily basis, we have leftovers for at least one meal. It could be leftover dinner for lunch. Or a bulk meal eaten over 2-3 meals. In fact, one of my very favourite dishes is Chai Boey, a dish made out of leftovers but yet holding itself so well together that it’s become something of a unique dish on it’s own.
I get especially excited when I roast a whole chicken and I know there will be leftovers. It’s a meal made for leftovers in our household. So when I made Italian Roast Chicken recently, I managed to stretch it out over 3 meals. One of it was this stirfry, very easy one with garlic & mushrooms.
I like to save the white meat for this because it tends to be the part that has less flavour and dried out more when reheated. By adding a sauce and more liquids, the white meat really benefits from this stirfry.
This dish would be my exhibition piece in a Frugality Competition. 😀
“I wait for the LORD, my soul doth wait, and in His word do I hope.’ (Psalm 130:5)
- 2 leftover cooked Chicken Breast, deboned & sliced
- 1 tbsp Canola Oil
- 4 cloves Garlic, peeled & sliced thinly
- ¾ cup dried/fresh Mushrooms (if dried, reconstitute with 1 cup water)
- 2 tbsp Sweet Soy Sauce (Kecap Manis)
- ¼ tsp Ground Black Pepper
- 1 tsp Sesame Oil
- 2 sprigs Spring Onions, chopped
- Heat up oil in a pan.
- Toss in sliced garlic and stir around for 20 secs, or until fragrant.
- Add in mushrooms & ½ cup soaking water (or regular water if using fresh mushrooms).
- Pour in sweet soy sauce & leave to simmer until thicken, about 1 minute.
- Drop chicken slices into the pan with pepper & stir until chicken pieces are coated in the sauce.
- Drizzle in sesame oil.
- Dish out & garnish with chopped spring onions.
- Serve with steamed vegetable & rice.