Holiday Leftover Ideas Using BC Chicken

Date: December 21, 2017

After all the time spent in the kitchen over the holidays, no one wants to let any leftovers go to waste. At the British Columbia Chicken Marketing Board, we love swapping our favourite leftover chicken recipes with our consumers. If you are looking for some simple and healthy holiday leftover ideas using BC chicken, here are a few of our favourite chicken recipes.

Spicy Whole Wheat Sesame Noodles with Chicken

Adapted from Amy’s Amazing White Chicken Chili (Stovetop or Instant Pot) by Kalyn Denny.

Servings: 4 (generous portions)

For this holiday leftover recipe, you will need:

  • 8 oz. whole wheat spaghetti (1/2 package)
  • 2 tsp of salt
  • 1 cup diced green onions
  • 1 cup diced cooked chicken
  • 1/2 cup chopped cilantro
  • 3 tbsp rice vinegar (unseasoned)
  • 2 1/2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp Thai Chili Garlic Paste (or Sriracha sauce)
  • 1 tbsp grated fresh ginger root
  • 1 tbsp Asian sesame oil

Bring a large pot of water to a boil, adding the salt and noodles and cooking for about 8-9 minutes. While the pasta is cooking, grate enough fresh ginger to make 1 tbsp and combine it with rice vinegar, soy sauce, vegetable oil, Thai Chili Garlic Paste, and sesame oil. Chop the chicken into same-size pieces about 1/2-inch square, and slice green onions. Wash the cilantro and chop enough to make 1/2 cup. Once the noodles are cooked, drain them and put them back into the pot they were cooked in, adding the diced chicken. Pour sauce mixture over chicken and noodles then toss well enough that the noodles and chicken are well-coated with the sauce mixture. Add chopped green onions and chopped cilantro and toss just enough to combine. Serve immediately.

White Chicken Chili 

Adapted from Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro by Kalyn Denny.

Servings: 6-8

For this holiday leftover recipe, you will need:

  • 4 tsp vegetable or olive oil
  • 1 onion, chopped
  • 1 tsp minced garlic
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 – 1 tsp ground cayenne pepper
  • 2 cans diced green chiles with juice
  • 2 cans chicken stock
  • 2 cans white beans (not drained)
  • 1 tsp chicken base
  • 4 cups leftover chicken
  • Optional: 1/2-3/4 cup cilantro, chopped
  • Salt and fresh-ground black pepper to taste
  • Grated cheese for serving
  • Green Tabasco Sauce for serving

Heat 2 tsp of oil in a heavy soup pot and add sauté onions until they are softened and starting to brown (about 3-4 minutes). Add the minced garlic and sauté about 1 minute before adding the ground cumin, oregano, ground cayenne pepper, and diced green chiles, sautéing a couple minutes more. Add the chicken stock, white beans, and chicken base. Turn stove to low heat and let cook for 30 minutes. Add the chicken and simmer at a very low heat for another 10-15 minutes. Chop cilantro while the chili simmers. Once the chili is done, add salt or pepper or Green Tabasco Sauce to taste. Stir in the cilantro and serve hot with grated cheese.

If you would like to learn more holiday leftover ideas using BC chicken, check out the Nutrition and Recipes section on our website. The British Columbia Chicken Marketing Board in a non-profit organization that monitors and regulates the production and marketing of BC chicken. You can also stay up to date with the latest news by following us on Facebook, Twitter, and YouTube.