Leftover chicken and vegetable stir-fry with garlic sauce

Okay, confession time: I once talked to a sad Tupperware of leftover chicken and it worked—because this stir-fry turned that lonely fridge relic into a dinner that got actual applause from my household (and the dog, who is a harsh critic). If you like big garlic smell, bright veggies that still snap when you bite them, and sauce that clings like a very friendly hug, you’ll love this. It takes the mystery out of “what’s for dinner?” by using what you already have. Plus, you get to hear that glorious sizzle and smell that toasty sesame-ginger aroma—honestly, it feels like winning a tiny, delicious life victory.

Quick Facts

• Yield: Serves 3–4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Why This Recipe is Awesome

This recipe turns leftovers into something that tastes like you slaved over a wok for hours (you didn’t). It delivers crunchy veggies, tender shredded **leftover chicken**, and a glossy **garlic-sesame sauce** that tastes sweet, salty, and a little tangy. Who doesn’t love crispy edges on peppers and the satisfying sizzle of garlic hitting hot oil? It’s fast, forgiving, and perfect for weeknights when you want big flavor without the fuss.

Ingredients

For the Main Dish:

• 3 cups shredded or diced **leftover cooked chicken** (rotisserie works great)
• 2 tbsp vegetable oil (or neutral oil)
• 1 tbsp toasted sesame oil
• 1 medium yellow onion, thinly sliced
• 2 cups mixed bell peppers, thin strips (about 2 peppers)
• 1 cup broccoli florets, small
• 1 medium carrot, julienned or thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
• 2 green onions, sliced on the diagonal (for garnish)
• 1 tbsp sesame seeds (optional garnish)

For the Sauce / Garnish (if applicable):

• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp chicken broth or water
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp brown sugar or honey
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
• 1 tsp chili paste or sriracha (optional for heat)

How I Make It

Step 1:

Heat a large skillet or wok over medium-high heat until it feels hot to your hand about 6 inches above the pan. Add 2 tbsp vegetable oil and listen for that satisfying **sizzle** as the oil shimmers. Toss in the sliced **onion**, **carrot**, and **broccoli** first—stir constantly for about 2 minutes until the veggies brighten in color and start to soften but still snap when you bite them.

Step 2:

Slide the **bell peppers** into the pan, then add the **garlic** and **ginger**. Keep stirring; you want the garlic to smell fragrant and golden but not bitter—about 30–45 seconds. If your garlic browns faster than that, reduce the heat a hair. Little tip: cut veggies similarly sized so everything cooks evenly.

Step 3:

Push veggies to the side and add the **leftover chicken** to the center. Let the chicken heat for a minute so it picks up some color—those browned edges add flavor. Pour in the **sauce** (soy sauce, broth, rice vinegar, brown sugar) and stir everything together. You’ll hear the sauce hiss and see it turn glossy—smells of sesame and soy will fill the kitchen.

Step 4:

Whisk the **cornstarch slurry** again and drizzle it in while stirring. The sauce will thicken in 30–60 seconds and cling to the chicken and vegetables. Taste and adjust: add a splash more **rice vinegar** for brightness or a pinch more sugar if you want it sweeter. If the sauce gets too thick, stir in a tablespoon of water at a time until you reach your preferred consistency.

Step 5:

Finish with a drizzle of **toasted sesame oil** and toss in the **green onions**. Transfer to a warm bowl and sprinkle with **sesame seeds**. Serve immediately over steamed rice or noodles so each bite has that contrast of tender chicken, crisp-tender veggies, and silky sauce.

Pro Tips

• Use a very hot pan for the best sear—hot oil equals flavor. Don’t overcrowd; work in batches if you need to.
• Shred the chicken thinly so it picks up sauce quickly and stays moist.
• Make the sauce ahead and keep the cornstarch separate until the last minute—this prevents clumpy sauce.
• For extra crunch, finish with chopped roasted peanuts or water chestnuts.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Swap chicken for 14 oz extra-firm tofu, pressed and cubed. Tofu soaks sauce differently—press it well and pan-fry until golden.
• Soy sauce ↔ Tamari: Use tamari for a gluten-free option; flavor stays savory and rich.
• Brown sugar ↔ Maple syrup: Use maple for a deeper sweetness and slightly different caramel notes.
• For dairy-free, this whole recipe already qualifies; just avoid butter-based finishes.

Variations & Tips

• Spicy: Add 1–2 tsp sriracha or a diced jalapeño with the garlic.
• Kid-friendly: Reduce vinegar and heat, add a splash more brown sugar for a sweeter glaze.
• Veg-forward: Double the veggies and halve the chicken for a lighter, fiber-rich meal.
• Low-carb: Serve over cauliflower rice or a bed of mixed greens instead of grains.
• Creative twist: Stir in a spoonful of peanut butter with the sauce for a Thai-inspired peanut garlic stir-fry.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the sauce and chop the vegetables ahead. Store the chicken and veggies separately in airtight containers in the fridge for up to 3 days. Reheat in a hot skillet for best texture—microwaving makes veggies soft.

Can I double the recipe?

Sure thing. Use a very large pan or cook in two batches to avoid overcrowding; otherwise the veggies will steam instead of crisp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil compared to butter (1 tbsp butter → ¾ tbsp oil) to keep richness without overwhelming the pan.

How do I know it’s done?

Look for glossy sauce that coats the chicken and vegetables, crisp-tender veggies with bright color, and slightly browned edges on the chicken. Heat until everything reaches piping hot—chicken should register 165°F if you check with a thermometer.

What if I don’t have ingredient X?

No drama: sub rice vinegar with apple cider vinegar, swap brown sugar with honey or maple syrup, and use frozen mixed veg in a pinch—just thaw and pat dry first.

How I Like to Serve It

I love this piled on steaming white rice with extra green onions and a side of quick pickled cucumbers for brightness. It also plays well on soft noodles for a cozy bowl. Bring it to potlucks—people love the crunchy veg and savory sauce—and it fits both summer nights (light and quick) and chilly evenings (comforting and warm).

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best texture.
• Safe internal temp for reheated chicken: 165°F.

Final Thoughts

Closing: You just turned leftovers into a superstar dinner—now go impress someone (or just yourself) with your homemade masterpiece!