Leftover rotisserie chicken and vegetable stir-fry

I have a tiny confession: I once convinced my family that leftover rotisserie chicken could taste like takeout if you waved a wooden spoon with just enough confidence. I still laugh thinking about the cloud of garlic-and-ginger steam that filled the kitchen and how my kids chased me into the dining room for second helpings. This stir-fry turns humble, shredded **rotisserie chicken** and a sleepy fridge drawer of veggies into a glossy, crunchy, saucy dinner in under 25 minutes. It smells bright and savory, the veggies snap under the spoon, and the sauce clings to every fleck of chicken like it always belonged there.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This recipe rescues weeknight leftovers and turns them into something fresh, crunchy, and saucy — like magic, but with garlic. It combines tender, shredded **rotisserie chicken** with crisp-tender vegetables, a glossy soy-sesame sauce, and a little cornstarch to thicken everything into clingy, irresistible bites. It’s fast, forgiving, and loud in flavor — who doesn’t love the sizzle of veggies hitting a hot pan?

Ingredients

For the Main Dish:

• 2 cups shredded **rotisserie chicken** (white and dark mixed works great)
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 cup sliced **bell pepper** (about 1 medium)
• 1 cup small **broccoli florets**
• 3/4 cup sliced **carrots** (thin coins or matchsticks)
• 3/4 cup **snap peas** or snow peas
• 3 cloves **garlic**, minced
• 1 tbsp fresh **ginger**, minced
• 3 green onions, sliced (white and green separated)
• Cooked rice or noodles, for serving

For the Sauce / Garnish:

• 3 tbsp **soy sauce** (or tamari for gluten-free)
• 1 tbsp **oyster sauce** or hoisin (optional, adds depth)
• 1 tbsp **rice vinegar**
• 1 tbsp honey or brown sugar
• 1 tsp **sesame oil**
• 1/2 cup low-sodium **chicken broth** or water
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
• Optional: **sriracha** or chili flakes to taste
• Garnish: toasted sesame seeds and extra sliced green onions

How I Make It

Step 1:

Start by prepping everything — I chop the veggies into bite-sized pieces and shred the **rotisserie chicken** while the pan heats. Mix the sauce in a small bowl: **soy sauce**, **oyster sauce**, **rice vinegar**, honey, **sesame oil**, and broth. The sauce smells sweet and salty; taste it and tweak the balance — more vinegar for brightness, more honey for fall-apart comfort.

Step 2:

Heat a large skillet or wok over high heat until shimmering. Add **2 tbsp neutral oil** and let it ripple loudly across the surface — that’s a good, hot pan. Toss in the carrots and broccoli first and stir-fry for about 2 minutes, letting the edges show a bit of color. Crowd the pan? Don’t. Work in batches if needed so everything gets crisp, not steamed.

Step 3:

Add the bell pepper and snap peas, and stir-fry another 1–2 minutes until veg become bright and make that satisfying snap when you press them with a spoon. Push the veggies to the side, add a little more oil, and toss in the **garlic** and **ginger**. You’ll smell the peppery warmth almost immediately — cook just 30 seconds until aromatic; burnt garlic tastes bitter, so stay nearby.

Step 4:

Stir the shredded **chicken** into the pan to warm through, then pour the sauce around the edges so it hits the hot surface and sizzles. Pour in the cornstarch slurry and stir constantly. The sauce will thicken in about 1 minute, becoming glossy and clingy. Watch the texture: you want a silky coat, not a gloopy paste.

Step 5:

Taste and finish with sliced green onion, a drizzle of extra **sesame oil**, and a pinch of sesame seeds. Serve over hot rice or noodles so the sauce can soak in. I like to add a squeeze of lime or a squirt of sriracha at the table for brightness and heat.

Pro Tips

• Use a very hot pan or wok — high heat gives you those browned edges and keeps vegetables crisp. I crank mine up to medium-high and let it heat for 2–3 minutes.
• Cut veggies uniformly so everything cooks evenly. Thinner carrots take the same time as snap peas.
• If your sauce is too thin, let it bubble for another 30–60 seconds to reduce. If it thickens too much, stir in a splash of broth.
• Leftover chicken dries out fast; add it at the end just to heat through so it stays juicy.

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

• Swap **rotisserie chicken** for firm tofu (press, cube, and pan-fry first) for a vegetarian version — you’ll lose some savory depth but keep great texture.
• Use **tamari** instead of soy sauce for gluten-free; use a vegetarian oyster sauce (mushroom-based) to keep it plant-friendly.
• Replace cornstarch with arrowroot 1:1 for a clearer finish; use 1 tbsp oil instead of butter in the FAQ substitution below.
• This dish remains dairy-free by default; if someone asks for creaminess, stir in a tablespoon of tahini at the end for richness without dairy.

Variations & Tips

• Spicy: Add 1–2 tsp of Szechuan chili crisp or a tablespoon of gochujang to the sauce.
• Kid-friendly: Leave out the chili and cut veggies into fun shapes; finish with a little honey.
• Low-carb: Serve over cauliflower rice or spiralized zucchini noodles.
• Ginger-forward: Double the ginger and add a splash of lime for a bright kick.
• Sheet-pan twist: Roast the veggies at 425°F for 15–20 minutes, then toss with warmed shredded chicken and sauce for a hands-off version.
• Creative twist: Add toasted chopped cashews or peanuts for crunch and a Thai vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the veggies and sauce up to a day ahead. Store them separately. Reheat the stir-fry quickly in a hot pan and add the chicken last so it stays juicy. Store leftovers in an airtight container up to 3–4 days.

Can I double the recipe?

Sure thing. Use a very large wok or cook in two batches so you don’t overcrowd the pan. Doubling the sauce keeps proportions balanced.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bright, vibrant vegetables with a little color on the edges, glossy sauce that clings to the chicken, and hot, steamy rice waiting on the side. The chicken should heat through and stay tender — no long simmering needed.

What if I don’t have ingredient X?

No drama. Swap **rice vinegar** for a squeeze of lime + a splash of water, use honey or maple syrup for brown sugar, and replace snap peas with green beans. Your pantry will forgive you.

How I Like to Serve It

I usually pile this stir-fry over steaming white rice for maximum saucy payoff, but sometimes I spread it on ramen noodles for a cozy cheat-night meal. It shines at weeknight dinners when you want something bright and fast, and it travels well to potlucks — people always ask what’s in the sauce. Pair it with a cold beer or an off-dry Riesling if you feel fancy.

Notes

• Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet over medium-high heat to keep veggies crisp.
• Safe reheating note: ensure chicken reaches an internal temperature of 165°F when reheating.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!