Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stir fried veggies with extra leftover chicken and meatballs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Stir Fried Veggies with Extra Leftover Chicken and Meatballs. This is a common recipe, yet I found it amusing because this is from a leftover ingredients. Great recipe for Stir Fried Veggies with Extra Leftover Chicken and Meatballs.
Stir Fried Veggies with Extra Leftover Chicken and Meatballs is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Stir Fried Veggies with Extra Leftover Chicken and Meatballs is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook stir fried veggies with extra leftover chicken and meatballs using 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Stir Fried Veggies with Extra Leftover Chicken and Meatballs:
- Get 1/2 bunch cauliflower (cut)
- Prepare 1/4 carrots (thinly sliced)
- Make ready 3 meatballs (thinly sliced)
- Prepare 4 garlic (minced)
- Get Chicken
- Take 10 cubes chicken thigh
- Get Starch
- Take 1 tsp garlic powder
- Make ready Salt
- Take Rice
- Get 2 small bowls of rice
- Get 1 egg
- Make ready 2 tbsp margarine
- Make ready Seasoning
- Get 2 tbsp soy sauce
- Get 1 tbsp seasoning sauce
- Get 2 tbsp shaoxing wine
- Take 1 tsp sesame oil
- Take Salt
- Take Sugar
- Prepare White pepper
- Take Oil
Transfer meatballs to a large bowl and pour teriyaki sauce and honey over and mix to coat. Coat a wok or frying pan with oil and heat. Serve over brown rice or pasta. I thought this was a great recipe as a guideline to make your own veggie stir fry.
Instructions to make Stir Fried Veggies with Extra Leftover Chicken and Meatballs:
- Cover chicken thigh cubes with starch and garlic powder and soy sauce, leave it for 10 minutes. Then quick fry.
- Heat the pan, put the oil in, then fry the garlic until it's golden brown.
- Put the cauliflower, carrots, meatballs, and chicken in. Season with salt, pepper, shaoxing wine, soy sauce, seasoning sauce.
- After all the ingredients cooked, put the lettuce in, and add a drop of sesame oil. Set aside.
- Heat the wok, melt the margarine, and put the garlic in. Next, put the rice in, stir until all covered and turn yellow.
- Beat the egg on the same wok, then stir altogether. Until it's fragrant.
- Put the rice and stir fry veggies on a plate and garnish with lettuce and prawn crackers.
I added a few other veggies and followed most of the preparation steps. Only other change I made was to use sesame oil place of vegetable oil. In place of chicken stock I used Swanson Vegetable stock since I was serving this to some vegetarian guests. The vegetables would add some moisture and flavor to the mix. Also, it's worth noting that the final results will depend on the quality of the chicken you start with.
So that’s going to wrap this up for this exceptional food stir fried veggies with extra leftover chicken and meatballs recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
