Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.
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Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.
Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.
Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.
made it with leftover chicken and served with kimchee and a soft egg on top. It was delicious!
Delicious and bright! I use brown rice baked in the oven instead of white; it adds a nice nutty flavor.
We LOVED this recipe. I made it exactly as directed, including the sesame seeds and Thai chili paste. I saved braised chicken from the night before, and it was melt-in-your mouth tender. It is a very nice combination of flavors, beautiful in appearance, and light on the palate. I will absolutely make this again.
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