Chicken Stir Fry

CHICKEN STIR FRY
Preroasting the chicken is optional, but doing it makes for really tender moist chicken(because it was cooked on the bone) and you can also use cheaper cuts (they taste better than the breast anyway)

300g chicken pieces with bone in-thighs, marylands or whatever
Mix of vegies-use frozen for ease or cut up fresh ones
Olive oil
choice of herbs and spices

Roast chicken at 180 degrees skin-on. Allow to cool for 20 minutes.
Remove skins and cuts chicken meat into bite-size pieces. Set aside. In wok or large fry pan, add a tablespoon of olive oil. Using frozen stir-fry veggies or fresh vegetables, sauté until softened and heated through. Add chicken pieces and fully warm through.
In final minute, add enough olive oil to hold spices. Add spices and flavorings of choice, such as garlic, ginger, sesame oil, low sodium soy sauce, lemon zest, cayenne pepper, red chiles and rice vinegar

This recipe easily doubles etc to make enough for the family.

As is it makes 2 protein serves.