Meal Prep With a Rotisserie Chicken so You Don't Have to Cook
Meal Prep With a Rotisserie Chicken so You Don't Have to Cook is a easy American recipe that serves 5. 557 calories per serving. Recipe by Josh Cortis on YouTube.
Prep: 15 min | Cook: 5 min | Total: 25 min
Cost: $24.37 total, $4.87 per serving
Ingredients
- 1.5 lb Rotisserie Chicken (pulled meat only, from Costco rotisserie chicken)
- 20 oz Frozen Brown Rice (microwaveable, cook according to package)
- 1 cup Matchstick Carrots (about 100 g, pre‑cut if possible)
- 12 oz Shredded Cabbage (pre‑chopped bag, thin cut)
- 2 tbsp Rice Vinegar (about 30 g)
- 1 tbsp Honey (about 21 g)
- 1 pinch Salt (for flavor)
- 1 tbsp Crunchy Chili Garlic Oil (Trader Joe's brand, Asian food section)
- 2 small Green Onions (chopped, optional garnish)
- 0.25 cup Teriyaki Sauce (about 60 g, store‑bought)
- 1 tbsp Soy Sauce (about 15 g)
Instructions
Cook the Rice
Place the 20 oz (568 g) frozen brown rice in a microwave‑safe container and cook according to the package directions, usually about 5 minutes, stirring halfway through.
Time: PT5M
Prepare the Slaw Base
In a large mixing bowl combine 1 cup (100 g) matchstick carrots and 12 oz (340 g) shredded cabbage.
Time: PT2M
Make Slaw Dressing
In a small bowl whisk together 2 tbsp rice vinegar, 1 tbsp honey, a pinch of salt, and 1 tbsp crunchy chili garlic oil until well combined.
Time: PT1M
Dress the Slaw
Pour the dressing over the carrot‑cabbage mixture and toss until evenly coated.
Time: PT1M
Chop Green Onions (Optional)
Slice the 2 small green onions into thin pieces for garnish.
Time: PT1M
Pull the Rotisserie Chicken
Using a knife and cutting board, separate the legs, thighs, breasts, and wings from the rotisserie chicken, then pull all the meat off the bones. Weigh out 1.5 lb (681 g) of meat for the recipe and refrigerate any excess.
Time: PT3M
Season the Chicken
Place the pulled chicken in a bowl and stir in 0.25 cup (60 g) teriyaki sauce until fully coated.
Time: PT1M
Season the Rice
Transfer the cooked rice to a bowl and mix in 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp crunchy chili garlic oil. Stir until evenly combined.
Time: PT2M
Assemble the Meal‑Prep Bowls
Divide the seasoned rice, dressed slaw, and teriyaki chicken evenly among 5 meal‑prep containers. Top each bowl with a sprinkle of chopped green onions.
Time: PT2M
Cool and Store
Seal the containers. The bowls can be stored in the refrigerator for up to five days. Do not freeze because the slaw becomes soggy.
Time: PT0M
Nutrition Facts
- Calories
- 557
- Protein
- 38 g
- Carbohydrates
- 60 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: High protein, Gluten (if regular soy sauce is used), Dairy‑free, Nut‑free
Allergens: Soy, Honey
Ingredient Substitutions
- Instead of Rotisserie Chicken: pre‑cooked chicken breast, store‑bought rotisserie chicken from other supermarkets
- Instead of Frozen Brown Rice: microwaveable white rice, instant rice
- Instead of Matchstick Carrots: grated carrots
- Instead of Shredded Cabbage: coleslaw mix
- Instead of Rice Vinegar: apple cider vinegar
- Instead of Honey: agave syrup
- Instead of Crunchy Chili Garlic Oil: regular chili oil, sesame oil with chili flakes
- Instead of Green Onions: chives
- Instead of Teriyaki Sauce: homemade teriyaki (soy sauce + honey + ginger), soy sauce + honey
- Instead of Soy Sauce: tamari (gluten‑free)
Equipment Needed
- Microwave
- Large Mixing Bowl
- Small Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Meal Prep Containers (5)
Critical Steps — Do Not Skip
- Pulling the rotisserie chicken meat off the bones
- Cooking the frozen rice in the microwave
- Seasoning the rice with soy sauce and chili garlic oil
- Mixing the chicken with teriyaki sauce
Chef Tips from the Video
- Use the pre‑chopped cabbage and carrot mix to cut prep time to seconds.
- Trader Joe's crunchy chili garlic oil adds both heat and texture; if unavailable, mix equal parts chili oil and toasted sesame oil.
- For extra freshness, add a squeeze of lime juice to the slaw right before serving.
Troubleshooting
Rice turns out soggy after reheating.
Spread the cooked rice on a plate to cool slightly before mixing with sauce, and reheat in short 30‑second bursts, stirring in between.
Slaw becomes watery.
Pat the shredded cabbage and carrots dry with a paper towel before dressing, and keep the dressing light.
Chicken is dry.
Make sure the pulled chicken is only mixed with the teriyaki sauce just before assembling; you can add a splash more sauce after reheating.
Storage
Refrigerator: Up to 5 days in airtight containers
Freezer: Not recommended (slaw becomes soggy)
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- All components can be prepared ahead of time and stored cold; reheat the bowl for 1–2 minutes before eating.
- Add an extra tablespoon of teriyaki sauce after reheating for a fresh burst of flavor.
Frequently Asked Questions
What is the cultural significance and history of teriyaki sauce in Japanese cuisine?
Teriyaki sauce originated in Japan as a method of glazing fish or meat with a sweet‑savory mixture of soy sauce, mirin, and sugar, creating a shiny, caramelized coating. It has become a global flavor, often adapted in American home cooking for quick, tasty meals.
How does the use of Costco rotisserie chicken reflect modern American meal‑prep trends?
Costco’s affordable rotisserie chicken is a popular shortcut for busy Americans, providing a ready‑cooked protein that can be shredded and flavored in minutes, fitting the convenience‑first mindset of contemporary meal‑prepping.
What traditional regional variations of chicken teriyaki exist in Japanese cuisine?
In Japan, teriyaki chicken can be prepared with different marinades: Kansai style often uses more mirin for sweetness, while Kanto style may add ginger or garlic for a sharper bite. Some regions serve it over rice, others with a side of pickled vegetables.
What occasions or celebrations is teriyaki chicken traditionally associated with in Japan?
Teriyaki chicken is a common home‑cooked dish rather than a festival food, but it appears at casual gatherings, bento lunches, and as a comforting weekday dinner throughout Japan.
What other American dishes pair well with teriyaki rotisserie chicken bowls?
These bowls complement side dishes like edamame, miso soup, or a simple cucumber‑sesame salad, and they also go well with a cold glass of iced green tea or a light Japanese lager.
What makes this teriyaki rotisserie chicken bowl special in American fast‑prep cuisine?
It combines store‑bought rotisserie chicken, microwaveable rice, and a crunchy slaw, delivering a balanced meal with protein, carbs, and veggies in under 20 minutes—perfect for busy schedules while still offering bold Asian‑inspired flavors.
Why does the recipe use crunchy chili garlic oil instead of plain chili oil?
The crunchy chili garlic oil adds texture as well as heat, giving the bowl a satisfying bite that plain oil lacks. It also imparts a deeper garlic flavor that complements the sweet teriyaki sauce.
What are the most common mistakes to avoid when making these teriyaki rotisserie chicken bowls?
Common errors include over‑cooking the microwave rice (which makes it mushy), not drying the shredded cabbage before dressing (causing soggy slaw), and pulling too much chicken, leaving the bowl protein‑heavy and unbalanced.
Can I make the teriyaki rotisserie chicken bowls ahead of time and how should I store them?
Yes, assemble the bowls and keep them sealed in the refrigerator for up to five days. Reheat each bowl in the microwave for 1–2 minutes, stir, and add a fresh drizzle of teriyaki sauce before eating.
What does the YouTube channel Josh Cortis specialize in?
The YouTube channel Josh Cortis focuses on practical, low‑effort cooking hacks, meal‑prep ideas, and budget‑friendly recipes that require minimal cooking equipment, often using store‑bought shortcuts.
Last updated: August 28, 2026
