Monday, March 27, 2006

Recipe for Leftover Grilled Chicken Stir Fry with Curry

I've been talking lately about how I want to eat more veggies, and doing pretty well on that goal. Now I want to work on another one of my goals, not wasting food. I do manage to pass on quite a few of my leftovers to my nephew Jake, but still I'm producing too much food on a regular basis. I need to get back to my idea of making up a new recipe from leftovers. This recipe is something I came up with to use some of the leftover grilled chicken and asparagus from the Food Blogger's Dinner I had on Saturday. I created this recipe using leftover Curried Chicken on the Grill and leftover asparagus, but any leftover chicken would work here, as long as the original flavor would blend with curry. I added some bright orange bell pepper for color, and you could also use any leftover vegetable such as broccoli, carrots, or cauliflower in place of the asparagus.


Leftover Grilled Chicken Curried Stir-Fry
(Makes 1 serving, if you have a lot of leftovers, increase amounts to make as many servings as you'd like.)

Ingredients:
1 leftover grilled chicken breast (boneless, skinless)

about 1 cup leftover asparagus, cut in small pieces
about 1 cup red, yellow, or orange bell pepper, cut in 1 inch pieces
1/4 cup chicken stock
1/2 tsp. curry powder or paste (I used Thai Kitchen Red Curry Paste)
1 tsp. cornstarch (or you can use arrowroot starch for less carbs)
1 - 1 1/2 T peanut oil (depending on your pan)
2 large garlic cloves, sliced
purchased cilantro chutney for serving (optional, but highly recommended)

Instructions:
Cut chicken breast into small pieces. Cut up bell pepper and asparagus. into same size pieces. Mix chicken stock and curry paste. Heat in pan or microwave about 3 minutes. Let cool slightly, then whisk in cornstarch.

Heat wok or pan until very hot (about 2 minutes), add oil, heat about 30 seconds more more, add garlic cloves and stir fry about 1 minute, then remove. (This is called "seasoning the oil." Be sure not to let the garlic brown or it will give the oil a bitter taste.)

Add bell pepper and stir fry about 3 minutes, stirring constantly and cooking over very high heat, the wok should be almost smoking. Add asparagus (or other cooked vegetable of your choice) and cook 1-2 minutes. Add chicken and cook 1-2 minutes more.

Reduce heat to medium and add sauce mixture. Stir fry about 3 minutes, until sauce is slightly thickened and vegetables and chicken are well coated with sauce. Serve hot, with cilantro chutney if desired.



This tasted fabulous. I ate it with the cilantro chutney spooned over, but forgot to photograph it that way. The flavor of the curry blended with the flavor of the chicken and veggies making the sum greater than the parts. For sure I would cook this again, any time I had leftover grilled chickken and some veggies on hand.

South Beach Suggestions:
The use of cornstarch here probably makes this recipe suitable for phase 2 or 3 for the South Beach Diet, although the amount of cornstarch is very small. If you have arrowroot starch, it is lower in carbs, or you could leave out the cornstarch for phase one and the sauce would just be a little thinner. For phase 2 or 3, this would taste great over brown rice.counter customizable free hit

3 comments:

sailu said...

You sure have a talented brother,Kalyn.Lucky you!
Like the look of your curried chicken breasts.Simple and nice recipe.

Popcorn said...

I found this recipe doing a Google search for ideas on what to make with leftover chicken and asparagus. Great recipe! I added mushrooms, onions and slivered bamboo shoots and left out the peppers. Amazingly simple and delicious! Thanks!

(I love your site, by the way.)

Kalyn said...

Popcorn, thanks for the feedback. Your version sounds great, especially the mushrooms. I love mushrooms in everything!

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