How to Fry Precooked Chicken


If you have leftover precooked chicken from yesterday's dinner, use it to make a delicious and healthy stir fry. Using leftover chicken is an ideal way to save money and time in the kitchen. Be sure to place all leftover chicken into a refrigerator immediately to avoid the risk of food-borne illness. You can also freeze the cooked chicken for several months - simply thaw the meat in a refrigerator prior to creating the stir-fry.

Things You'll Need

  • 2 cups sliced or chopped precooked chicken
  • Knife
  • Two garlic cloves, minced
  • 1 tsp. fresh ginger, minced
  • One red pepper
  • One yellow bell pepper
  • One broccoli bunch
  • Wok or large nonstick skillet
  • Sesame oil
  • Slotted spoon
  • Bottled stir-fry sauce
  • Slice 2 cups of leftover chicken into 2-inch strips, or chop it into bite-size pieces using a sharp knife.

  • Mince two garlic cloves and 1 tsp. of fresh ginger. Chop one red and one yellow bell pepper. Cut the heads off of one broccoli bunch.

  • Coat the bottom of a wok or large skillet with sesame oil and heat it over medium-high heat. Place the garlic and ginger into the pan and fry them for two minutes, or until they are fragrant.

  • Add the precooked chicken and vegetables to the pan. Fry the ingredients, stirring them frequently with a slotted spoon until the chicken is heated through and the vegetables are crisp yet tender.

  • Pour in the desired amount of your favorite bottled stir-fry sauce and toss all of the ingredients together until they are well coated. Serve the chicken stir fry over hot white or jasmine rice.

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