Rotisserie Chicken Stir Fry2017-04-20
- Servings : 6-8
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
- 1 Tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 inch knob ginger minced
- ¼ green cabbage, thinly sliced
- 3 carrots, thinly sliced on a diagonal
- 2 red or orange or yellow peppers, thinly sliced
- 2 heads of broccoli
- 225 g shitake mushrooms, thinly sliced
- left over rotisserie chicken (you can also use chicken thighs or breasts)
- 1 package of thick yellow pre cooked noodles
- 1 Tbsp sesame oil
- 4 Tbsp hoisin
- 4 Tbsp soy sauce
- 4 Tbsp water
- Garnish- 1 green onion, thinly sliced
- salt and pepper to taste
Chop all the vegetables and place in to separate bowls. Because some vegetables are harder then others, they need to be added at different times. I like having different vegetable cuts for each vegetable in a stir fry ie peppers cut in to thin strips, carrots cut on a bias etc.
Cook noodles according to package and set aside.
If using raw chicken, cut in to small bite size pieces, coat in corn starch and cook in the wok with 1 -2 TB grapeseed oil over high heat until almost cooked through. Remove and add back in at the end to heat through with sauce.
Heat oil in a wok or large pan on high heat.
Add onions and cook until starting to turn translucent but not browned, about 3-4 minutes.
Add ginger and garlic, cook until fragrant about 1-2 minutes.
Add cabbage and cook for 1 minute until softened.
Add carrots and cook for 1-2 minutes.
Add peppers and broccoli and 2 TB of water to help cook the broccoli, cook for until the broccoli starts to turn bright green and peppers soften.
Add mushrooms and 2 TB of water.
Keep stirring to make sure everything is cooked through. Turn the heat down to medium and add the chicken, soy and hoisin sauce.
Stir so that the chicken warms through and the soy and hoisin mix together.
Add the noodles and the rest of the soy and hoisin and season with salt and pepper.
Place on serving platter and sprinkle green onions over top.