Ingredients

• 2 cups cooked leftover roasted chicken breast (shredded or cubed), 4 cups cauliflower florets, 1 cup bell peppers (sliced), 1/2 cup snap peas, 2 tbsp reduced-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp olive oil, 1 tbsp cornstarch, 1 tbsp fresh ginger (minced), 2 cloves garlic (minced)

Instructions

1. Lightly toss the leftover roasted chicken pieces in cornstarch until evenly coated.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the coated chicken and sauté for 3-4 minutes until crispy and heated through, then remove and set aside.
3. In the same skillet, add the sesame oil, minced garlic, and ginger. Sauté for 30 seconds until fragrant.
4. Add the cauliflower florets, bell peppers, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Return the crispy chicken to the skillet, pour in the reduced-sodium soy sauce, and toss everything together for another 1-2 minutes until evenly coated and hot. Serve immediately.