This quick, colorful stir-fry, punched up with spicy sriracha and fragrant lemongrass, is an excellent use for leftover chicken and rice.
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.
This stir-fry is a great way to use extra roast chicken that you've cooked in advance, but store-bought rotisserie chicken is another option for the meat. The rich coconut rice is the perfect…
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