Directions
- 1Add chicken breast, chili crisp, honey, soy sauce, sriracha, salt, pepper, and garlic powder to the slow cooker.
- 2Mix the ingredients until they are well combined.
- 3Cook on high for 3-4 hours or on low for 4-5 hours.
- 4Once cooked, shred the chicken using two forks.
- 5Add rice vinegar, chopped green onions, and sesame seeds to the shredded chicken.
- 6Mix well until all ingredients are incorporated.
- 7Add rice cooked in bone broth to the chicken mixture.
- 8Mix until everything is combined.
- 9For the low-calorie spicy mayo, mix low-fat mayonnaise, 0% Greek yogurt, sriracha, no-sugar ketchup, salt, pepper, garlic powder, and milk until desired consistency is reached.
- 10Split the chili crisp chicken and rice into 8 equal servings and top with 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 seasoned rice vinegar
- 2 green onions
- 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 cookerforkstongsbowl
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