Chili Garlic Chicken Fried Rice
Serves 10
Directions
- 1Slice chicken thighs in half and toss them in a slow cooker.
- 2Add all the ingredients shown on screen and mix well.
- 3Let it cook on high for 2-3 hours or low for 3-4 hours.
- 4Break the chicken apart using tongs.
- 5Add pre-cooked or leftover rice to a large sheet pan and pour over the sauce shown on screen.
- 6Preheat the oven to 475 degrees, then switch to a broil right before adding the rice.
- 7Pour frozen vegetables of choice over the top.
- 8Put back in the oven under a broil.
- 9Mix with your chicken.
- 10Pour over the mixture of egg and egg whites to the same sheet pan.
- 11Toss that in the oven for 3-4 minutes.
- 12Chop up the eggs and add to your fried rice.
- 13Top with green onions, a little more sesame oil, and mix it all up.
- 14For the low-calorie spicy mayo, mix together all the ingredients shown on screen.
Ingredients
- 48 oz chicken thighs, sliced in half
- 4 tablespoons chili garlic sauce
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 60 g honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- to taste salt
- to taste pepper
- 1400 g day-old cooked rice
- 600 g day-old cooked rice (dry/uncooked weight)
- 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
- to taste salt
- to taste pepper
- water
Equipment
Slow cookerSheet pan
Tips
- Allocate across 10 equal servings.
- Store frozen (will last at least 3 months frozen).
- To reheat, remove lid and cover with a paper towel.
- Microwave 4-5 minutes, mix, then microwave another ~1 minute to finish
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