CHILI GARLIC CHICKEN FRIED RICE
Serves 10
Directions
- 1Slice the chicken thighs in half and place them into the slow cooker.
- 2Add chili garlic sauce, soy sauce, honey, rice vinegar, minced ginger, salt, and pepper to the chicken in the slow cooker.
- 3Mix all the ingredients well in the slow cooker.
- 4Cook the chicken on high for 2-3 hours or on low for 3-4 hours.
- 5Once cooked, use tongs to break apart the chicken in the slow cooker.
- 6Spread pre-cooked or leftover rice onto a large sheet pan.
- 7Pour the mixture of soy sauce, fish sauce, honey, rice vinegar, and toasted sesame oil over the rice.
- 8Mix the sauce into the rice thoroughly by hand.
- 9Pre-heat the oven to 475 degrees Fahrenheit, then switch to high broil just before adding the rice.
- 10Cook the rice in the oven under broil for 10-25 minutes, checking every 5 minutes.
- 11Scrape the edges and mix the rice, then add mixed frozen vegetables over the top.
- 12Return the rice and vegetables to the oven under broil for another 10-15 minutes.
- 13Once done, transfer the rice and vegetables into the slow cooker with the chicken and mix.
- 14Pour a mixture of egg whites and whole eggs onto the same sheet pan.
- 15Place the eggs in the oven and cook for 3-4 minutes until mostly cooked through.
- 16Chop up the cooked eggs and add them to the fried rice in the slow cooker.
- 17Top the fried rice with chopped green onions and a little more toasted sesame oil.
- 18Mix all the ingredients in the slow cooker until well combined.
- 19For the low-calorie spicy mayo, combine nonfat skyr or Greek yogurt, light mayo, gochujang, sriracha, a splash of rice vinegar, salt, and pepper in a bowl.
- 20Add water to the mayo mixture until desired consistency is reached.
- 21Mix all the spicy mayo ingredients together until smooth.
Ingredients
- 48 oz chicken thighs, sliced in half
- 4 tablespoons chili garlic sauce
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- Salt
- pepper
- 1400 g pre-cooked rice
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 600 g mixed frozen veggies of choice
- 400 g egg whites
- 6 eggs
- 2 tablespoons toasted sesame oil
- Chopped green onions
- 150 g nonfat skyr or greek yogurt
- 50 g light Mayo
- 2 tablespoons gochujang
- 2 tablespoons sriracha
- Splash rice vinegar
- Salt
- pepper
- water
Equipment
slow cookertongssheet panovenbowl
Tips
- This recipe makes 10 servings that can be stored frozen and reheated in less than 5 minutes.
- To reheat, remove the lid, cover with a paper towel, microwave 4-5 minutes, mix, then microwave another ~1 minute.
- The cooking time for the rice can vary significantly depending on the moisture content and oven model (10-25 minutes).
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