Recipes for Pre Cooked Rotisserie Chicken

Ingredients

• 2 cups pre-cooked rotisserie chicken, shredded
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• Cooked rice, for serving

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, ginger, garlic, and red pepper flakes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add mixed vegetables and stir-fry for 3-4 minutes until they start to soften.
4. Add the shredded pre-cooked rotisserie chicken to the skillet and cook for an additional 2-3 minutes.
5. Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
6. Continue cooking for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
7. Serve the chicken and vegetable stir-fry over cooked rice.
8. Enjoy!

Ingredients

• 2 cups pre-cooked rotisserie chicken, shredded
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• Salt and pepper to taste
• 4 large tortillas
• Lettuce leaves, for serving

Instructions

1. In a mixing bowl, combine the shredded chicken, mayonnaise, Dijon mustard, celery, and red onion. Mix well.
2. Season with salt and pepper to taste.
3. Place a lettuce leaf on each tortilla, then divide the chicken mixture evenly among the tortillas.
4. Roll up the tortillas tightly, tucking in the sides as you go.
5. Cut each wrap in half before serving.

Ingredients

• 2 cups cooked rice, chilled
• 1 cup pre-cooked rotisserie chicken, diced
• 1/2 cup frozen peas and carrots
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Green onions, for garnish

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
2. Add the diced onion and minced garlic, and sauté until fragrant.
3. Push the onion and garlic to one side of the skillet, then add the beaten eggs to the other side. Scramble the eggs until cooked through.
4. Add the frozen peas and carrots to the skillet and stir-fry for a few minutes until heated through.
5. Increase the heat to medium-high and add the chilled rice, pre-cooked chicken, and soy sauce to the skillet. Stir-fry for 5-7 minutes until everything is well combined and heated through.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.