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Asian Rotisserie Chicken Recipe

Asian Rotisserie Chicken Recipe

Lisa Street
Let me take you on a flavorful journey with this Asian Rotisserie Chicken recipe. The beauty of rotisserie chicken is its versatility; it almost feels like a cheat code in the kitchen. Why slave away when a store-bought bird can save your time while still packing a punch in the flavor department? 
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Equipment

  • Large wok or skillet
  • Small bowl
  • Whisk
  • cutting board
  • knife

Ingredients
  

Sauce

  • - 2 teaspoons cornstarch
  • - 1-1/2 tablespoons low-sodium soy sauce
  • - 1 tablespoon toasted sesame oil
  • - 1 tablespoon oyster sauce
  • - 3/4 cup low-sodium chicken broth
  • - 1 tablespoon lightly packed brown sugar
  • - 1 teaspoon rice vinegar for extra acidity

Stir Fry

  • - 1 tablespoon toasted sesame oil
  • - 1/2 large yellow onion thinly sliced
  • - 20 ounces frozen sugar snap pea stir-fry mix
  • - 1 tablespoon minced garlic
  • - 2 teaspoons ginger paste
  • - 2 cups shredded rotisserie chicken
  • - 1 cup bell peppers diced (adds color and crunch)
  • - Thinly sliced green onions for garnish optional
  • - Sesame seeds for garnish optional
  • - Drizzle of Sriracha for a kick optional

Instructions
 

Step 1: Prepare the Sauce

  • In a small bowl, whisk together the cornstarch and low-sodium soy sauce until smooth. Then, add in the chicken broth, toasted sesame oil, oyster sauce, brown sugar, and rice vinegar. Give it a good stir and set it aside. This sauce will bring all the flavors together.

Step 2: Sauté the Onion

  • Heat 1 tablespoon of toasted sesame oil in a large wok or pan over medium-high heat. Toss in the thinly sliced yellow onion and let it sauté until it becomes translucent, about 2 minutes. The goal is to stimulate those flavor-friendly compounds in the onions.

Step 3: Add the Vegetables

  • Next, bring in the frozen sugar snap pea medley. Follow package directions to cook them, usually about 6-7 minutes. At the 6-minute mark, stir in the minced garlic and ginger paste. You'll start to smell those fragrant flavors waking up.

Step 4: Introduce the Chicken

  • Once the veggies are crisp-tender, toss in the shredded rotisserie chicken and diced bell peppers. Mix everything together before pouring the previously whisked sauce over the top. Stir gently, ensuring that all the ingredients get a nice coating.

Step 5: Thicken the Sauce

  • Continue cooking over medium-high for about 2 minutes or until the sauce thickens up and clings to the chicken and veggies. Give it a taste, and if it needs a pinch of salt, sprinkle some in.

Step 6: Garnish and Serve

  • Time to plate up! Garnish your creation with thinly sliced green onions and sesame seeds. If you like a bit of heat, drizzle some Sriracha on top.

Notes

- Use Fresh Ingredients: Whenever possible, go for the freshest vegetables. They add not only color but also a brighter flavor.
- Meal Prep Friendly: Make a double batch and store leftovers in the fridge; it reheats beautifully.
- Customize: Switch up the veggies according to your preference. Broccoli, carrots, or even zucchini work wonderfully.
- Low-Sodium Options: If you're watching sodium intake, using low-sodium sauces really makes a difference.
- Spice Level: Adjust the amounts of ginger and garlic to suit your taste; sautéed ginger can also add a depth of flavor.

Nutrition

Calories: 350kcalCarbohydrates: 27gProtein: 39gFat: 22gSaturated Fat: 4gSodium: 1358mgPotassium: 384mgFiber: 6gSugar: 4g
Keyword Asian Rotisserie Chicken Recipe
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