Chicken with vegetables

There are evenings when I already have cooked chicken in the fridge, either breast or thighs, and I just need to find a quick idea for dinner. In this case, I had the breast and thighs baked in the oven, and frozen vegetables were helpful. Everything happened right in the wok, without any hassle. The recipe is always useful when I have leftover cooked meat and want something warm, filling, and simple.

Quick Info

Total time: about 20 minutes
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 3-4
Difficulty: easy
Recipe type: quick dinner or lunch with chicken and vegetables

Ingredients

1 chicken breast (already cooked in the oven)
2 chicken thighs (already cooked in the oven)
2 bags of Thai frozen vegetables (about 800 g in total)
Chili, to taste (powder or flakes)
Broth (2-3 tablespoons, to taste)
Soy sauce (about 2-3 tablespoons, or to your preference)
1 head of garlic
Olive oil (1-2 tablespoons for sautéing)

Preparation method

1. Cut the chicken breast and thighs into slices or pieces, so you can easily mix them with the vegetables. The meat should be already cooked, not raw.

2. Heat the olive oil in a wok or a large skillet. Don’t use too much oil, just enough to prevent the vegetables from sticking.

3. Put the frozen vegetables directly into the wok. Stir over medium to high heat, so they soften and start to cook evenly. Don’t let them thaw completely beforehand, otherwise, they will become too mushy.

4. After 3-4 minutes, add the chicken slices over the vegetables. Start mixing everything carefully. The meat is already cooked, so it doesn’t need much time.

5. Add chili to taste, the broth, and the soy sauce. Mix again, so the flavors distribute well. If you want more sauce, you can add a tablespoon or two of water, but it’s not mandatory.

6. Clean and slice the garlic. Add it to the wok towards the end, so it doesn’t burn and lose its aroma.

7. Let everything cook for another 10 minutes, stirring occasionally. The dish is ready when the vegetables are cooked but still firm, and the meat is heated through.

8. Turn off the heat and serve immediately.

Why I make this recipe often

It’s one of those recipes where I can use any leftover chicken and frozen vegetables. I don’t waste time cooking from scratch. The taste is balanced, and I can easily adjust the spices. It’s quick to make, without many dishes and complicated steps.

Tips and variations

Tips

Don’t leave frozen vegetables out at room temperature for too long before cooking. This way, they retain their texture better.
Soy sauce varies in taste – start with one tablespoon, taste, and add more if you want.
If the chicken breast is too dry, it’s okay to add a teaspoon of water towards the end to soften it a bit.

Substitutions

You can use any type of frozen vegetables, not just the Thai mix. Whatever you have on hand works.
If you don’t have broth, leave it out or add a bit of tomato paste dissolved in water.
Soy sauce can be substituted with salt, but the final taste won’t be the same.

Variations

Add some sesame seeds at the end for texture.
You can add a bit of grated ginger at the beginning if you have it available.
If you don’t like spicy, completely omit the chili.

Serving ideas

The dish can be served simply, straight from the pan, or alongside boiled rice. It can also be wrapped in flatbreads for a quick wrap.

Frequently asked questions

Can I use another meat instead of chicken?
Yes, it also works with pre-cooked turkey or pork.

Do the vegetables have to be the Thai mix?
No, any frozen vegetables are fine. The important thing is that they are not already prepared with sauce.

Can I add the garlic at the beginning?
You can, but it loses some of its intensity. If you add it at the end, the flavor remains more pronounced.

If I don’t have a wok, can I use a regular skillet?
Yes, it’s important that it’s large enough to mix the ingredients easily.

How spicy does it turn out?
It depends on how much chili you add. You can easily control the intensity.

Nutritional values

Approximately, one serving has around 300-350 kcal (without rice or other sides), with about 35-40g of protein, 15g of carbohydrates (from vegetables and broth), and 10g of fat (mainly from oil and meat). The values depend on how much broth, oil, and soy sauce are actually used and the exact amount of meat.

Storage and reheating

The dish can be stored in the fridge, in a closed container, for up to 2 days. It reheats quickly in a skillet or microwave. The vegetables become softer when reheated, but the taste remains good. I do not recommend keeping it for more than two days, especially if the vegetables were previously frozen.