More uses for the Costco Rotisserie Chicken to come!!

Ingredients

• 1 whole Costco Rotisserie Chicken (store‑bought, skin can be left on or removed)
• 4 cups Shredded Rotisserie Chicken (mix of white and dark meat, shredded)
• 2 cups Long Grain White Rice (rinsed before cooking)
• 3 cups Water (for cooking rice)
• 0.25 cup Teriyaki Sauce (store‑bought, can use homemade if preferred)
• 2 tablespoons Sriracha Sauce (adjust to heat preference)
• 1 tablespoon Sesame Seeds (toasted optional for extra flavor)
• 1 set Chicken Bones (save for homemade stock later)

Instructions

1. Remove and Separate Chicken Meat

   Place the rotisserie chicken on a cutting board, use a sharp knife to pull off all the meat, separating the white meat from the dark meat, and set the bones aside for future stock.

   Time: PT10M

2. Cook the Rice

   Rinse the rice until the water runs clear, add the rice and 3 cups of water to the rice cooker, close the lid and start the cooking cycle.

   Time: PT20M

3. Combine Rice and Chicken

   When the rice is done, fluff it with a fork and transfer it to a large mixing bowl. Add the shredded white and dark meat, aiming for roughly equal amounts.

   Time: PT5M

4. Season the Bowl

   Drizzle ¼ cup teriyaki sauce over the rice‑chicken mixture, add 2 tablespoons sriracha, and sprinkle 1 tablespoon sesame seeds. Toss everything together until evenly coated.

   Time: PT2M

5. Serve

   Divide the bowl into four serving dishes, garnish with a few extra sesame seeds if desired, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

65g

Fat

12g

Fiber

2g