Leftover “C-Sharp” and Salsa Roja Chicken Stir-Fry

When you don’t have much time but you DO have leftovers, make yourself an easy meal with this dish. Just throw it all into a bowl to marinate first thing in your day, and then quickly heat it and eat when it’s time for dinner. Classic fajita-chicken flavors with fresh ingredients!


  • 1 pound chicken breast
  • 1 cup jarred red tomato salsa with no sugar added, to your spice level preference (I chose Mateo’s brand mild salsa)
  • 1 Tbsp dried cilantro
  • 1 Tbsp dried parsley
  • 2 Tbsp olive oil
  • 2 cups leftover “C-Sharp” sauté-mix (***Optionally rinsed and drained 1-2 times if you don’t want as much extra sharpness paired with the salsa in this recipe.)
  • Optional: avocado wedges, lime juice, fresh cilantro
  • Optional: cauliflower rice to plate

Special Equipment: kitchen scissors, plastic wrap

Inactive prep time: 6-8 hours
Active prep time: 15-20 minutes
Yields: 2-4 servings


  1. Use kitchen scissors to cut the chicken breast into 2-3 inch pieces.
  2. Toss the chicken breast pieces, C-sharp sauté-mix, salsa, herbs, and olive oil together in a large mixing bowl. Cover the bowl with plastic wrap and refrigerate for 6-8 hours.
  3. Sauté the marinated mix on a skillet or large pan over medium high heat until chicken is thoroughly cooked, about 10 minutes. (Tip: to avoid overcrowding pan, do this in batches.)
  4. Plate with optional sides and any additional quick-to-plate vegetables you may like, such as fresh cabbage leaves, cauliflower rice, or a lettuce blend, and EAT!

Yasmine’s notes:

Although “C-Sharp” leftovers are easy enough to have on hand where I am at the time of this writing in Texas, USA, (i.e. where calabacita squashes, peppers, onions and baby-bella mushrooms are common enough), customize this dish as it fits for you— don’t have any leftovers of that sort? Use whatever you do have: a different stir-fry; half a cup of broccoli and asparagus in the freezer; only mushrooms and onions, never mind peppers and squash? It’s all good! The beauty of this dish is that when you do have decent jarred sauces, oils, and dried herbs on hand, all else is just a matter of a simple marinade and a quick fry with whatever you’ve got.


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