I am always looking for ways to use leftover shredded chicken. I normally throw together chicken soft tacos or just mix it in with some whole wheat pasta. Today, I decided to try something new. It was delicious.
2 tbsp coconut oil
3 cloves garlic
1 cup orange juice
1 tbsp reduced sodium soy sauce
2 tbsp honey
2 cups shredded chicken, fully cooked
1/4 tsp red pepper flakes
1 tsp salt
2 cups vegetable Stirfry mix
1 tbsp cornstarch
In a medium mixing bowl, whisk together orange juice, soy sauce and honey. Add shredded chicken to sauce. Cover and marinate for about a half hour in the fridge. In a large skillet, sautée garlic in coconut oil for about 2 minutes on medium-high heat. Add vegetable Stirfry mix, red pepper flakes and salt. Cook vegetables per Stirfry package instructions. Add chicken mixture to skillet. Reduce heat to low-medium, whisk in cornstarch and allow to simmer for 15 minutes, or until heated through. Enjoy!