Leftover Chicken Garlic Stirfry

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.
Leftover Chicken Garlic Stirfry 1

With the chicken deboned and everything chopped, we’re ready to stirfry.
Leftover Chicken Garlic Stirfry 2

If you use less than 2 large garlic cloves, you can’t call this a garlic stirfry. Really. I use at least 3 cloves for every meal I cook. Is that horrendous?
Leftover Chicken Garlic Stirfry 3

As always, the mushroom soaking water adds an unmistakably umami flavour to the dish.
Leftover Chicken Garlic Stirfry 4

Once the sauce is done. the chicken pieces only need some warming through. I like how white meat soaks up whatever you put them in.
Leftover Chicken Garlic Stirfry 5

From 2 pieces of leftover chicken breast, you get this brand new dish with a different slant.
Leftover Chicken Garlic Stirfry 6

This leftover dish was good for 2 meals even.
Leftover Chicken Garlic Stirfry 7

I like to think of myself as sorta frugal… to a certain extent.
Leftover Chicken Garlic Stirfry 8

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)

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Leftover Chicken Garlic Stirfry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4
  • 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
  1. Heat up oil in a pan.
  2. Toss in sliced garlic and stir around for 20 secs, or until fragrant.
  3. Add in mushrooms & ½ cup soaking water (or regular water if using fresh mushrooms).
  4. Pour in sweet soy sauce & leave to simmer until thicken, about 1 minute.
  5. Drop chicken slices into the pan with pepper & stir until chicken pieces are coated in the sauce.
  6. Drizzle in sesame oil.
  7. Dish out & garnish with chopped spring onions.
  8. Serve with steamed vegetable & rice.


  1. sippitysup says:

    I’m always battling leftovers and stirfries are a great way to go. GREG

  2. My lunch is almost always leftovers, and kids bento too half of the week! I actually have leftover roasted chicken that I was going to use for making pasta or soup. I have friends who never take leftovers when eating out or ask us to bring home when we dine at their house and there is leftover. I always wonder how can they not like leftovers. It can turn into a great meal. 🙂 Your stir fry looks delicious!

    • I know! Leftovers are the best things ever. Cuts down actual cooking time but gives enough room for creativity. 😀 I know people who wouldn’t touch leftovers but to them I say, “Less man, more share!” Haha..

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