Recipe: Korean Bibimbap with Sesame Chicken and Stir-Fried Vegetables
From 150 Things to Make with Roast Chicken--and 50 Ways to Roast It, Taunton

1 cup peeled and grated carrots
Kosher salt
1 tablespoon toasted sesame oil
3 tablespoons canola or peanut oil
2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch slices
1 clove garlic, minced
6 ounces shiitake mushrooms, stemmed and caps thinly sliced
3 cups thinly sliced leftover chicken
1 tablespoon soy sauce
6 cups hot steamed medium-grain rice (long-grain also works fine)
3 tablespoons sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
4 scallions (white and green parts), trimmed and thinly sliced
Spicy Korean red bean paste or Thai chili paste (available in Asian markets, optional)

1. In a small bowl, toss the carrots with 1/2 teaspoon salt and 1 teaspoon of the sesame oil.

2. Heat 1-1/2 tablespoons of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 teaspoon of salt and 1 teaspoon 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.

3. Return the skillet to the heat and add the remaining 1-1/2 tablespoons 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 the soy sauce and the remaining 1 teaspoon sesame oil and cook for 1 minute. Remove from the heat.

4. Fluff the rice with a fork and divide it between 4 bowls. Top each serving with the zucchini on one side, the carrots on the other and some of the chicken in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.