Best Rotisserie Chicken Rolls With Sesame Ginger Sauce Recipes

20 MINUTE HEALTHY SESAME CHICKEN

20 Minute Healthy Sesame Chicken image

Provided by Layla

Time 20m

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts ((cut into 1/2 inch strips or cubes))
2 Tablespoons cornstarch
1 pinch each salt & pepper
1 tablespoon olive oil (or sesame)
Cooked white rice for serving
Small bunch spring onions (scallions, chopped)
For the sauce
3 Tablespoons soy sauce
2 tablespoons honey
1 teaspoon sriracha (add more for more heat)
1 teaspoon fresh ginger (grated)
1 clove garlic (minced)
2 Tablespoons sesame seeds
1 tablespoon sesame oil (optional)

Steps:

In a medium bowl, combine the soy sauce, honey, sriracha, ginger, garlic, sesame seeds and sesame oil. Set aside.
In a large bowl combine the chicken, cornstarch, and a pinch of salt and pepper. Heat a large pan over high heat for at least 2 minutes. Add oil and chicken to pan. Stir-fry chicken for 5-6 minutes or until it's golden brown. Add the sauce and allow the sauce to simmer for 3-4 minutes or until the sauce is thick and sticky.
Remove chicken from pan, sprinkle with chopped spring onions and more sesame seeds if desired. Serve with hot white rice or noodles.

Nutrition Facts : Calories 270 kcal, Carbohydrate 14 g, Protein 26 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 913 mg, Sugar 8 g, ServingSize 1 serving

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Gingery Rotisserie Chicken Salad Wraps image

One of my favorite pre-cooked items to get from the grocery store is a rotisserie chicken. I love it for quick meals when I don't have a ton of time to cook. I add it to soups, salads and wraps and I also save the leftover bones to make homemade stock.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 rotisserie chicken
5 to 6 heirloom carrots, grated on the large holes of a box grater
5 scallions, thinly sliced
1/2 head green cabbage, shredded (about 5 heaping cups)
1 cup roasted and salted cashews, roughly chopped
1 cup cilantro leaves and stems, finely chopped
One 3-inch piece ginger, peeled and cut into small chunks
2 to 3 cloves garlic, peeled
1/2 cup coconut aminos
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoon ground mustard
Kosher salt
8 burrito-size flour tortillas

Steps:

Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.