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Rotisserie Chicken Stir Fry


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Rate this recipe 4.1/5 (19 Votes)


  • 1 pound shredded rotisserie chicken
  • 8 oz fresh vegetable mix or frozen stir fry vegetables
  • 2 to 4 oz low sodium stir fry sauce
  • 1 small can mandarin oranges, mostly drained
  • 1 egg, for scrambling


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

Shred rotisserie chicken. Heat chicken in pan over medium high heat with 1 tbsp. oil.
Add vegetables and when everything is hot, add stir fry sauce and mix to coat.
Crack and whisk an egg in separate bowl until yolks are broken up. Make a well in the middle of the chicken and veg and pour in the egg. Mix egg until cooked completely and stir everything together. Serve over hot brown or white rice.


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