First we used our rotisserie chicken to make Chicken Rice Soup. Now it’s the same chicken but a completely different meal. Chicken Teriyaki. A trick: coat the shredded chicken in light flour and crisp it up in oil before adding to the recipe. The crispy coating will help the chicken absorb the Teriyaki Sauce.
Ingredients:
2 cups of rotisserie chicken, shredded
1 cup of flour
1 tsp of ground ginger
1 tsp of allspice
2 Tbsp of vegetable oil
2 tsp of salt
2 bell peppers, sliced into thick chunks
1/2 red onion, sliced into thick chunks
1/2 lb of green beans, cut into 1′ slices
3 cloves of garlic, minced
1 1/2 cups of sliced white mushrooms
1 cup of chicken broth
1 cup of prepared Teriyaki Sauce
1/4 cup of toasted cashews, chopped
In a large skillet over medium heat, bring oil to a high temperature. Meanwhile, prepare a mixture of flour, ground ginger and allspice. Coat shredded chicken in the flour and place it in the hot oil for a quick flash-fry. When you see that the chicken has formed a nice brown crust, remove from heat, season with salt and set aside.
In the same skillet, add peppers, onions and green beans. Stir fry until vegetables show signs of charring. Add garlic and mushrooms. Stir to combine. Add chicken broth and simmer for 10 minutes.
Add crispy chicken and Teriyaki Sauce. Cook 2 more minutes.
Top with chopped toasted cashews and serve.