One of the great advantages of being good in the kitchen is that these days very few ingredients and leftovers end up making it to the bin. Once upon a time, I’d bin so much, especially leftover vegetables because I wouldn’t know what to do with them after using them originally for a specific recipe.
A great way of making use of the leftovers (and of course, saving yourself some money!) is to make yourself a stir fry. This is exactly what I came up with one Saturday afternoon when I was hungry and had defrosted some chicken thighs from the night before but had forgotten to plan a meal.
The more you cook, the more ‘extras’ you’ll have leftover. For example, I had some egg noodles, some teriyaki sauce that needed to be used, as well as some ginger that was on the turn! “Make use of them and be creative” is the advice I’d give, it’s much more economical than throwing them away!
This recipe is what I came up with but feel free to vary what goes inside. That’s the beauty of a stir fry, the rules go out the window! If you’re after the vegetarian version, omit the chicken and swap the fish sauce for the same quantity of soy sauce. Enjoy.
Sunflower Oil (for frying)
5 x Boneless Chicken Thighs (skinned & sliced)
3cm x Fresh Root Ginger (finely chopped)
1 x Red Onion (finely sliced)
1 x Red/Orange Pepper (sliced)
1 x Red Chilli (deseeded & sliced)
Bunch of Brocoli
1 tbsp x Fish Sauce
4 tbsp x Teriyaki Sauce
2 x Egg Noodle Nests
1. Heat a wok or large casserole dish on a medium-high heat with some sunflower oil. Once the dish is hot, add the chicken and cook for 12-15 minutes.
2. After about 5 minutes of cooking, add the ginger, red onion, pepper, chilli & brocoli. Stir regularly.
3. Add boiling water to a seperate pan on a high heat, large enough to hold the egg noodles, and boil according to packet instructions.
4. With a few minutes spare, add the fish sauce and stir, then add the teriyaki sauce. Drain the noodles, add to the wok/casserole. Mix all of the ingredients well and then serve.