High-Protein Stir Fry
Whip up a vibrant and satisfying stir fry that transforms leftover rotisserie chicken into a mouthwatering meal! Toss in colorful mixed veggies and a splash of soy sauce for a burst of flavor, making it an ideal choice for your weekly meal prep. Packed with protein and ready in minutes, this dish is sure to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- some red cabbage
- some regular cabbage
🥩Meat & Seafood(1)
- 1 rotisserie chicken, meat removed
🥛Dairy & Eggs(1)
- a few eggs, scrambled
🧂Spices & Seasonings(2)
- some garlic powder
- a spice blend of your choice (I used a spice blend with ginger)alternative spice blend can be used
🍯Sauces & Condiments(2)
- some soy sauce
- some Sriracha
📦Other(1)
- some frozen mixed vegetables
👨🍳 Instructions
- 1
Take the meat off the rotisserie chicken and put it in a large pan or wok.
- 2
Add red cabbage and regular cabbage to the pan.
- 3
Scramble a few eggs and set them aside.
- 4
Add soy sauce, garlic powder, Sriracha, and your choice of spice blend to the pan and mix.
- 5
Add back the vegetables and mix them in.
- 6
Add frozen mixed vegetables, mix them in, and let them cook.
💡 Pro Tips
- ✓Heat your wok to 400-450°F before adding ingredients because high heat creates the 'wok hei' (breath of wok) flavor through rapid Maillard reactions and prevents vegetables from steaming in their own moisture.technique400-450°F
- ✓Scramble eggs to 160°F internal temperature then immediately remove from heat, as carryover cooking will finish them to perfect doneness without overcooking the proteins.timing160°F
- ✓Add frozen vegetables in the final 2-3 minutes of cooking because their cellular structure breaks down faster than fresh vegetables, and overcooking releases excess water that dilutes flavors.timing2-3 minutes
- ✓Cut cabbage into 1-inch strips against the grain to break tough cellulose fibers, reducing cooking time by 30% while maintaining texture.technique1-inch strips
- ✓Add soy sauce in two stages - half during cooking for penetration and half at the end to preserve its complex umami compounds that break down above 300°F.technique300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
High-Protein Stir Fry
Whip up a vibrant and satisfying stir fry that transforms leftover rotisserie chicken into a mouthwatering meal! Toss in colorful mixed veggies and a splash of soy sauce for a burst of flavor, making it an ideal choice for your weekly meal prep. Packed with protein and ready in minutes, this dish is sure to become a weeknight favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- some red cabbage
- some regular cabbage
🥩Meat & Seafood(1)
- 1 rotisserie chicken, meat removed
🥛Dairy & Eggs(1)
- a few eggs, scrambled
🧂Spices & Seasonings(2)
- some garlic powder
- a spice blend of your choice (I used a spice blend with ginger)alternative spice blend can be used
🍯Sauces & Condiments(2)
- some soy sauce
- some Sriracha
📦Other(1)
- some frozen mixed vegetables
👨🍳 Instructions
- 1
Take the meat off the rotisserie chicken and put it in a large pan or wok.
- 2
Add red cabbage and regular cabbage to the pan.
- 3
Scramble a few eggs and set them aside.
- 4
Add soy sauce, garlic powder, Sriracha, and your choice of spice blend to the pan and mix.
- 5
Add back the vegetables and mix them in.
- 6
Add frozen mixed vegetables, mix them in, and let them cook.
💡 Pro Tips
- ✓Heat your wok to 400-450°F before adding ingredients because high heat creates the 'wok hei' (breath of wok) flavor through rapid Maillard reactions and prevents vegetables from steaming in their own moisture.technique400-450°F
- ✓Scramble eggs to 160°F internal temperature then immediately remove from heat, as carryover cooking will finish them to perfect doneness without overcooking the proteins.timing160°F
- ✓Add frozen vegetables in the final 2-3 minutes of cooking because their cellular structure breaks down faster than fresh vegetables, and overcooking releases excess water that dilutes flavors.timing2-3 minutes
- ✓Cut cabbage into 1-inch strips against the grain to break tough cellulose fibers, reducing cooking time by 30% while maintaining texture.technique1-inch strips
- ✓Add soy sauce in two stages - half during cooking for penetration and half at the end to preserve its complex umami compounds that break down above 300°F.technique300°F