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Shred the rotisserie chicken into bite-sized pieces. Set aside.

In a medium pan, melt the butter over medium heat.

Add the minced garlic to the melted butter and cook, stirring frequently, until fragrant and lightly golden, about 1-2 minutes.

Stir in the chili oil based sauce and chicken stock into the pan with the garlic and butter. Bring to a gentle simmer and cook for 1 minute to combine the flavors.

Carefully place the shredded chicken, cooked rice, the prepared sauce base from the pan, and 1/2 cup of chopped green onions into the empty rotisserie chicken bag (or a large mixing bowl if preferred).

Seal the bag (or cover the bowl) and mix all the ingredients thoroughly by shaking and massaging the bag until everything is well combined and coated with the sauce.

Plate the mixed chicken and rice. Garnish with additional chopped green onions and sesame seeds.

Serve immediately and enjoy!


Shred the rotisserie chicken into bite-sized pieces. Set aside.

In a medium pan, melt the butter over medium heat.

Add the minced garlic to the melted butter and cook, stirring frequently, until fragrant and lightly golden, about 1-2 minutes.

Stir in the chili oil based sauce and chicken stock into the pan with the garlic and butter. Bring to a gentle simmer and cook for 1 minute to combine the flavors.

Carefully place the shredded chicken, cooked rice, the prepared sauce base from the pan, and 1/2 cup of chopped green onions into the empty rotisserie chicken bag (or a large mixing bowl if preferred).

Seal the bag (or cover the bowl) and mix all the ingredients thoroughly by shaking and massaging the bag until everything is well combined and coated with the sauce.

Plate the mixed chicken and rice. Garnish with additional chopped green onions and sesame seeds.

Serve immediately and enjoy!
