Leftover Protein Stir Fry
This recipe is basically the official mascot of my “don’t waste your protein prep” philosophy. I work hard to keep cooked proteins in the fridge because they make feeding a family dramatically easier, and this stir fry is one of my favorite ways to remix leftovers into a completely different dinner.
I love that it works with almost anything — chicken, steak, pork, shrimp — and frozen vegetables make it incredibly practical for real life. On busy homeschool days, sports nights, or evenings where everyone is suddenly hungry at once, this is the kind of meal that saves me. A quick sauce, leftover protein, frozen vegetables, and rice can turn into dinner in about 15 minutes, which honestly feels like magic some days.
Leftover Protein Stir Fry
Ingredients
- 2 cups leftover cooked protein chicken, steak, pork, or shrimp
- ½ of a 20oz. bag of frozen stir fry vegetables
Sauce
- ½ cup chicken or beef broth
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 glug honey
- ⅓ cup soy sauce or liquid aminos
- splash rice wine vinegar
- 1 tablespoon corn starch
Instructions
- Mix all the sauce ingredients and set aside.
- Heat a lidded skillet to medium high, add a little oil, then dump in the frozen vegetables.
- Cover and let the vegetables heat through (about 5 minutes).
- Add the protein and sauce.
- Mix well and heat until the protein has reheated and the sauce has thickened.
- Enjoy on rice or rice noodles!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.