Chili Crisp Chicken & Rice
Serves 8
Directions
- 1Place chicken breasts in a slow cooker.
- 2Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder to the slow cooker.
- 3Stir gently to coat the chicken with the mixture.
- 4Cover and cook on high for 3-4 hours or low for 4-5 hours.
- 5Shred the cooked chicken directly in the slow cooker using two forks.
- 6Stir in rice vinegar, chopped green onions, and sesame seeds with the shredded chicken.
- 7Add cooked rice, prepared with bone broth, to the slow cooker and stir everything together until evenly mixed.
- 8In a separate bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup.
- 9Season the mayo mixture with salt, pepper, and garlic powder, and stir in a splash of milk to loosen to desired consistency.
- 10Divide the chili crisp chicken and rice mixture into 8 meal prep containers.
- 11Top each serving with a drizzle of the spicy mayo.
Ingredients
- 1360 g chicken breast
- 100 g chili crisp
- 80 g honey
- 60 g soy sauce
- 30 g sriracha
- salt
- pepper
- garlic powder
- 30 g rice vinegar
- 2 green onions, chopped
- sesame seeds
- 480 g short grain or sushi rice
- 720 g chicken bone broth
- 50 g low-fat mayonnaise
- 150 g 0% Greek yogurt
- 70 g sriracha
- 30 g no-sugar ketchup
- milk
Equipment
slow cookerforkstongspotbowlmeal prep containers
Tips
- For the low-calorie spicy mayo, adjust consistency with milk as needed.
- Store frozen and reheat in the microwave for 3-4 minutes, adding a splash of water or broth if needed.
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