I love making stir fry because it’s such a good way to use leftovers. I had leftover chicken breast, rice, and veggies – so in to the pan they went!
The key to good stir fry is having a good sauce to accompany it. Now, I love just about all Chinese / Thai / etc… sauces, but a few I commonly use are peanut sauce, hoisin, and plum sauce.
First, I marinated my chicken with a little olive oil, garlic, and soy sauce. Then I cooked it, cut it in bite size pieces, and set aside.
Next I sautéed any veggies I could find in my fridge, including: leeks, onions, broccoli, mushrooms, and garlic.
Once the veggies were cooked, I added rice, chicken, and my sauce (I mixed all 3 of the above). Next, I cracked in an egg and lightly scrambled it in the pan as it cooked.
My final step was to plate and crumble over some peanuts and cashews. So good!