Leftover cooked chicken gets a delicious makeover in this easy one-pot recipe.
Even if you’re on a tight schedule or budget, this dish will help you get a nourishing, appealing meal on the table. It saves money because we’re repurposing our leftover chicken from Shabbos, and it saves time because it’s one pot, 30 minutes, and done!
Start by sautéing an onion in oil.
Add orzo and toast it for 5 minutes, until it’s golden brown.
Add water and spices and let simmer. The orzo will be ready in 10 minutes.
Stir in the broccoli and chicken. If you don’t have leftover chicken, you can prepare the chicken the same way you’d make chicken stock–simply by boiling the chicken in water for about an hour (optionally, you can add some onions and other vegetables to add flavor). A quicker way to get cooked chicken is simply to cube chicken cutlets and sauté until mostly cooked. Sautéed chicken, though, will look and taste different.
I’ve also tried the same recipe recently adding red bell peppers in the first step with the onions and skipping the broccoli with great results.
And that’s it, dinner is ready.
Orzo and Chicken Stir-Fry
Ingredients
- ¼ cup oil
- 1 medium onion, diced
- 1 (12-oz) bag orzo
- 2½ cups water
- ½ tbsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 3 cups chopped broccoli
- 2-3 cups cooked chicken, cubed
Instructions
- Heat oil in a 4-quart pot. Sauté onion for 5-10 minutes, until brown and crispy.
- Add orzo; toast 5 minutes until golden.
- Add water and spices; bring to a boil. Simmer 10 minutes.
- Stir in broccoli and chicken. Cook another 10 minutes, stirring frequently, until almost all water is absorbed.
- Turn off heat. Let sit 5 minutes before serving.
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