I love broccoli slaw! I love it cold, with bacon, raisins, and mayo in that classic “broccoli salad” kind of way, but I don’t like eating that every day. It’s fantastic with balsamic vinaigrette as an alternative to lettuce salads, but right now I’m really into cooking it. Once you have it in a stir fry it seems like it was made for cooking more than anything else. Here’s how I turned a bag of slaw, a rotisserie chicken, and a few items from my pantry, into a quick weeknight meal + a few lunches.
Chicken and Broccoli Stir Fry
- 1 tablespoon oil – coconut or olive
- 1/2 onion, halved and sliced
- 1 cup mushrooms, quartered or sliced
- 1 bag broccoli slaw
- 1 rotisserie chicken, cooked
- 1/4 cup prepared oyster sauce
- 1/4 cup soy sauce
- Sriracha, to taste
Heat oil in a large skillet or wok over medium high heat. Add the onions and mushrooms, stirring constantly until they start to soften. Add the broccoli slaw, stirring to combine. Shred the chicken, removing skin, bones, and other weird bits, and add it to the veggies. At this point the broccoli should be nearly cooked through – add the sauces and a few squirts of sriracha. Toss it around to combine, letting the sauce bubble and thicken, and serve!