Created by: Suren Chiu, RDN, LDN

Modified from Woks of Life

I came cross this dish during COVID-19. I wanted something different but easy. Chicken can easily become over-repetitive. Chinese Sichuan flavors are always fun. But even if you don’t do spicy, this dish doesn’t have to be spicy. Depending on the type of chili oil you use, it should still have a good flavor. I used the amount indicated in this recipe, and it was enjoyable without too much spice.

This is a nice protein that pairs well with a bland starch. Things like rice, noodles, porridge, etc. Having it in bulk is super nice. Especially on days where cooking is out of the picture.

Rotisserie Bang Bang Chicken

Serving Size:

4

Time:

15 minutes

Difficulty:

Easy

Ingredients

• 1/2 lb chicken (shredded, rotisserie chicken)
• 1/2 cup cilantro or green onions, chopped
• 1/2 cup chicken stock
• 2 Tb light soy sauce
• 1 Tb Chinese black vinegar
• 2 Tb sugar
• 2 Tb sesame oil
• 1 Tb chili oil
• 2 Tb toasted sesame seeds

Directions

1. Have all ingredients prepped and ready. It will make the prep process A LOT faster.
2. Prepare the sauce by mixing chicken stock, soy sauce, Chinese black vinegar, sugar, sesame oil, chili oil, and toasted sesame seeds. Set aside.
3. In a large bowl, add shredded rotisserie chicken. Then add sauce to mixture. Combine until well mixed.
4. Lastly, add cilantro. Mix in until it is well-combined.
5. Add on top of rice, congee, on noodles, or as a side. Enjoy!