Okay, so you cooked too much chicken or rather you thought your guests’ appetites were heartier than they really were or you simply were nervous that you wouldn’t have enough.

Haven’t we all faced this scenario? Then, the problem is that by the second day of leftovers, there is a rebellion in the family camp. What, again? While this is annoying, it’s also understandable. We have been blessed with plenty and get tired of too much of the same.

This recipe, I will be really annoyed if anyone dares to call it leftovers. In fact, it’s so good that I’d say cook some extra chicken just so you will be able to make it. It’s quick (chicken is cooked, after all) and really easy to make. Delicious and easy, what’s not to like?

If you serve this over the bulgur like I did, start it now so it will be ready in time with the prepared chicken. https://kosherfromjerusalem.com/2018/03/18/the-joys-of-bulgur-or-burgul-or-cracked-wheat/ and follow the cooking it like a grain. It takes approximately 20 minutes or so.

Next, take your cooked chicken, I have four and a half bottom quarters

see? It was delish when fresh but now, a bit sad. Fear not! We will take care of this.

Peel off the skin and debone the chicken into chunks/strips. You should have about 3 cups worth of chicken.

Set aside. Next take out a frying pan large enough to hold the chicken and put in the teriyaki sauce, mirin, fresh ginger and white wine. Cook till it starts to bubble.

Toss in the prepared chicken and stir completely to coat with sauce. Cook about 6-10 minutes or till completely heated throughout and sauce turns the chicken a bit brown.

By now, your bulgur should be done. Place a nice mound of bulgur on the plate and top with the saucy chicken and dig in.

Saucy Chicken with Bulgur

4 1/2 pieces of cooked chicken thighs and drumsticks, skinned and boned which is 3 cups cooked chicken
3-4 tablespoons teriyaki sauce
2 medium slices fresh ginger, no need to chop, you just want the flavor
1-2 tablespoon mirin
1/4-1/3 cup white wine

1 recipe of Bulgur https://kosherfromjerusalem.com/2018/03/18/the-joys-of-bulgur-or-burgul-or-cracked-wheat/

If serving with the bulgur, start that first so that it will be done by the time the chicken is, that is, before you even skin etc the chicken.

Take a large frying pan and put the teriyaki sauce, ginger, mirin and white wine in it and bring to a low simmer and allow the sauce to come to a bubble. Toss in the chunked or sliced chicken pieces and toss till completely coated with the sauce and cook for 6-10 minutes. Serve a mound of bulgur on a plate with a nice scoop of the saucy chicken on top. Also delicious with cooked sweet potatoes. Just sayin’.