Stir Fry Chicken (left overs & allergy free meal)

A quick meal that can use up left over roast chicken.

Prepare all veges then shred left over chicken.

Veges I used - 1 large onion, 3 cloves garlic, 1/2 inch of fresh ginger chopped.
2 carrots, broccoli, purple cauli, shredded cabbage, few fresh beans.

Boil the jug & pour hot water over rice put on heat.

Heat big pan or wok, add a bit of olive oil heat then add onion, garlic & ginger - have heat hot you want to cook everything fast.
Add carrots then shredded chicken.
I like broccoli, cauli crunchy so add next. Then throw in beans, lastly the cabbage - it doesn't take long - mine was over cooked waiting for family members to come inside - timing can be an issue when cooking.

Then add tinned pineapple pieces & about 1/2 in juice, couple of good squirts of tamiri sauce (soya sauce),
Drain rice should be cooked by now & dish up.
This meal is one of my takeaway meals - it is fast to cook - bit of time taken to chop up the veges but get the kids to help, even little kids can help.
If you are going wheat free keep some for leftovers for lunch & take to work/school in a food flask or heat up for lunch.

Costing...
$4.50 left over chicken (we didn't use any for sandwiches so quite a lot of chicken in this dish could get away with less)
$.50c 1/2 a tin of budget pineapple
$1.00 1/2 broccoli
$.61c 1/4 cabbage
$2.00 to cover carrots, purple cauli, ginger, tamiri sauce, olive oil, onion, beans (garlic free from garden)
$1.00 rice
Say approx $10.00 to feed 2 adults & 2 teens - with one very hungry teen boy.

It is also an easy meal if visitors pop in you just add more veges & rice & it will feed a lot more people. I smiled catching James saying to a friend - stay for lunch my mum will always find you something to eat.