Reducing food waste seems simple enough: all you’ve got to do is eat more of the food you buy and dump less of it in your garbage bin. Unfortunately, that’s easier said than done when you’re staring a fridge full of leftovers. No one wants to eat the same meal for three days straight, and even if we’re trying our hardest to prevent food waste, we’ll fail if we ignore that half-eaten rotisserie chicken for long enough.
If this sounds like a familiar scenario, you’re in luck. We’re about to present two delicious ways to take leftover chicken and reinvent it so that you can actually enjoy those leftovers this time around. Ready? Grab that roasted chicken and give one of these recipes a try.
How to Reduce Food Waste: The Chicken Edition
Add two tablespoons of olive oil to a frying pan, then use a fork to pull pieces of meat from your leftover chicken breast. Place them in the pan, and sprinkle the pieces with the spices you like best. We recommend cayenne powder and paprika. Heat the chicken on medium for two minutes, then remove it from the pan.
Now add a little more oil to the pan (enough to coat the bottom) and throw in one chopped red pepper, one chopped green pepper and one sliced yellow onion. Cook for three minutes, then return the chicken to the pan for an additional two minutes. Scoop the finished mixture into hard or soft taco shells and garnish your creation with tomato, fresh chopped cilantro, lettuce and sour cream. Tada! You’ve successfully given that old chicken a new Southwestern twist!
Use a wok for this recipe. Begin by heating up a tablespoon of sesame oil and a dash of fish sauce. Slice a large yellow onion and add it to the wok, cooking it until it begins to brown. Next, add your leftover chicken, as much or as little as you’d like, preferably in cubed form. Cook on medium for two minutes.
Next, add twelve heads of baby bok choy. Sauté it until the greens begin to wilt, then add one chopped Chinese eggplant, one chopped Roma tomato and one can of pineapple chunks. Stir this for a few minutes, then dump in one can of coconut milk and a tablespoon of curry paste (you can choose your favorite flavor). Cover the wok and let the food simmer for 12 minutes, then serve it over jasmine rice.
This dish looks so impressive that no one will ever guess that the whole purpose was to prevent food spoilage by making use of your leftovers before they go bad!
If you’re looking for ideas on how to reduce food waste, these two recipes are a great start. Trying new recipes helps keep food fresh and exciting, and chowing down on those leftovers won’t feel like a chore at all. We’re always on the lookout for creative ways to help prevent food waste, and we think we’ve hit something of a jackpot with this “repurposing your leftovers” concept – so check back often, because we’ll be sharing even more recipes in the weeks to come.
Do you have a recipe of your own that you use to breathe new life into old meals? Post a comment to share it with us!