Here’s another quick and easy way to use leftover Asian Chicken.  For convenience sake, I use frozen veggies but they get mushy.  I have read if you thaw the veggies and run them through a salad spinner before cooking they will be less mushy.  Let me know if you try it.   Fresh veggies would be best if you have the time to prepare them.  This recipe is easily adapted to your preferences.  Mushrooms and sesame seeds would be excellent additions.

Ingredients:

• 2-3 Tbsp Palm Shortening or oil of choice
• 1/4 Onion, chopped
• 2 packs frozen Asian or stir-fry veggies (make sure they are sauce free)
• 3 cups Rice, cooked*
• 3 leftover Asian Chicken Breasts, chopped
• Reduced Asian Chicken Marinade
• Ginger
• Salt
• Pepper

Directions:

1.  Melt palm shortening in pan.  Cook onion until clear.

2.  Add veggies and cook just until tender.

3.  Add chicken and rice and cook until heated through.

4. Season with reduced marinade, ginger, salt and pepper to taste.

*Every couple of weeks I cook up a large pot of rice and divide into 3 cup containers to store in the freezer.

You might also like Asian Chicken Salad, Ginger-Lime Marinade for Chicken, and Honey Mustard Chicken.

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