Day 1 was an easy one – cold chicken, cooked cold pasta, cucumber, sweetcorn & a large dollop of mayonnaise mixed in. Anyway my lovelies here’s what we’re doing with the Sunday roast’s leftovers on day 2: 10 min chicken stir fry.
I’m not a professional chef (ha!) but I can follow a recipe. I’m a cook from scratch advocate & only having use of my left hand hasn’t dampened my cooking/baking spirit, its just made it a bit more challenging. I’m sharing my finds with you – easy one-handed meals/ideas/gadgets. (Although Wend, I’m not sure this will be a suitable one to cook with a child in your other arm!).
Leftover chicken or any leftover meat
1 Tablespoon of olive oil
1 Teaspoon of chopped frozen garlic
Sliced frozen peppers
Beanspouts (optional but I like them for the crunch)
Sugar snap peas (or any green veg you fancy really)
1 tablespoon Soy Sauce
100ml chicken stock
1 pack of straight to wok noodles
Heat the chicken through for a few minutes, then the garlic for another minute, then the veg & soy sauce. Throw it around the wok for 2/3 minutes and then add the stock & noodles. That’s it. No need to buy/open a sauce. Enjoy!
AND THEN I’m looking at this photo and I ONLY BLUMMIN USED WORCESTERSHIRE SAUCE INSTEAD OF SOY SAUCE! I’m so good at this. Ah well, still tasted alright. Did I mention I’m a brain injury survivor?! Yes, yes I am going to use that as my excuse.!…:)
And if you need a good wok may I recommend this one currently half price: