How to make it

  • 1) Remove meat from 2 ½-3 ½ lb garlic-flavored rotisserie chicken. The carcass and skin makes a wonderful rotisserie chicken soup. Shred meat into bite-sized chunks.
  • 2) In a hot wok or wok pan, stir fry 1 sliced onion and 2 minced and seeded jalapeno peppers in peanut oil until just soft. Remove
  • 3) Add a bit more peanut oil and 3 stalks sliced celery and 2 cans of sliced water chestnuts, drained. Stir fry until the celery is just becoming soft.
  • 4) Add chicken and onion. Add 1 can litchis, drained with ¼ cup of the litchi juice from the can, 1-2 t. hot pepper flakes (to taste) and 2 T. tempura sauce. Bring to a boil and reduce heat to low. Cover and cook 4 minutes.
  • 5) Add 1 t. cornstarch dissolved in 2 t. water. Cover and cook for 2 minutes or until sauce thickens.

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    " It was excellent "
    sitbynellie ate it and said...
    What a terrific recipe! Again, I would adapt it slightly - lichees in juice rather than syrup -(diabetic, me) you can never have too many ways of doing chicken. I am going to try this. I agree, I love those rotisserie chickens...
    Thanks again Merlin.
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