Viral Chicken and Rice in a Bag
Viral Chicken and Rice in a Bag
Ingredients
For the Chicken and Rice
- 1 rotisserie chicken, whole, in its original bag with drippings
- 2 cups cooked rice
- 1/2 cup green onions, chopped
For the Sauce
- 1 tablespoon ginger paste
- 1 tablespoon chili garlic sauce
- 1/4 cup bottled sauce, such as teriyaki or soy-based
For Serving
- 1 tablespoon sesame seeds, for garnish, or as needed
- 2 tablespoons spicy sauce, such as Sriracha mayo, for serving, or as needed
- 1 package roasted seaweed snacks, for serving
Instructions
- 1
Carefully remove the whole cooked rotisserie chicken from its original bag, allowing any accumulated drippings to remain inside the bag. Set the chicken aside.
⏱️ 2 min
- 2
Add the cooked rice directly into the bag containing the chicken drippings. Use a spoon to stir the rice within the bag, ensuring it is thoroughly coated with the drippings.
⏱️ 2 min
- 3
On a clean cutting board, shred the reserved rotisserie chicken by hand into bite-sized pieces.
⏱️ 3 min
- 4
Add the chopped green onions to the bag with the rice.
⏱️ 1 min
- 5
Prepare the sauce: In a separate 1-cup capacity measuring cup, combine the ginger paste, chili garlic sauce, and bottled sauce. Stir the sauce ingredients together thoroughly until well combined.
⏱️ 2 min
- 6
Pour the mixed sauce into the bag with the rice and green onions.
⏱️ 1 min
- 7
Add the shredded chicken to the bag. Close the bag securely and shake it vigorously to thoroughly mix all the ingredients: the chicken, rice, green onions, and sauce. Continue shaking until everything is evenly distributed.
⏱️ 3 min
- 8
Once mixed, transfer the chicken and rice mixture from the bag into a serving bowl or takeout-style containers.
⏱️ 1 min
- 9
Garnish the dish generously with sesame seeds. Drizzle spicy sauce over the top of the chicken and rice for serving.
- 10
Serve immediately with roasted seaweed snacks on the side. Enjoy by scooping the chicken and rice onto a piece of seaweed.
Kitchen Tools
Nutrition Facts (per serving)
Viral Chicken and Rice in a Bag
For the Chicken and Rice
- 1 rotisserie chicken, whole, in its original bag with drippings
- 2 cups cooked rice
- 1/2 cup green onions, chopped
For the Sauce
- 1 tablespoon ginger paste
- 1 tablespoon chili garlic sauce
- 1/4 cup bottled sauce, such as teriyaki or soy-based
For Serving
- 1 tablespoon sesame seeds, for garnish, or as needed
- 2 tablespoons spicy sauce, such as Sriracha mayo, for serving, or as needed
- 1 package roasted seaweed snacks, for serving
Instructions
- 1
Carefully remove the whole cooked rotisserie chicken from its original bag, allowing any accumulated drippings to remain inside the bag. Set the chicken aside.
⏱️ 2 min - 2
Add the cooked rice directly into the bag containing the chicken drippings. Use a spoon to stir the rice within the bag, ensuring it is thoroughly coated with the drippings.
⏱️ 2 min - 3
On a clean cutting board, shred the reserved rotisserie chicken by hand into bite-sized pieces.
⏱️ 3 min - 4
Add the chopped green onions to the bag with the rice.
⏱️ 1 min - 5
Prepare the sauce: In a separate 1-cup capacity measuring cup, combine the ginger paste, chili garlic sauce, and bottled sauce. Stir the sauce ingredients together thoroughly until well combined.
⏱️ 2 min - 6
Pour the mixed sauce into the bag with the rice and green onions.
⏱️ 1 min - 7
Add the shredded chicken to the bag. Close the bag securely and shake it vigorously to thoroughly mix all the ingredients: the chicken, rice, green onions, and sauce. Continue shaking until everything is evenly distributed.
⏱️ 3 min - 8
Once mixed, transfer the chicken and rice mixture from the bag into a serving bowl or takeout-style containers.
⏱️ 1 min - 9
Garnish the dish generously with sesame seeds. Drizzle spicy sauce over the top of the chicken and rice for serving.
- 10
Serve immediately with roasted seaweed snacks on the side. Enjoy by scooping the chicken and rice onto a piece of seaweed.