# Chili Crisp Chicken & Rice

This is a high-protein, meal prep recipe for Chili Crisp Chicken & Rice made in a slow cooker, yielding 8 servings.

- Servings: 8 servings
- Total time: 240 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

1. Add chicken breast, chili crisp, honey, soy sauce, sriracha, salt, pepper, and garlic powder to the slow cooker.
2. Mix the ingredients until they are well combined.
3. Cook on high for 3-4 hours or on low for 4-5 hours.
4. Once cooked, shred the chicken using two forks.
5. Add rice vinegar, chopped green onions, and sesame seeds to the shredded chicken.
6. Mix well until all ingredients are incorporated.
7. Add rice cooked in bone broth to the chicken mixture.
8. Mix until everything is combined.
9. For 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.
10. Split the chili crisp chicken and rice into 8 equal servings and top with the spicy mayo.

## Equipment

- slow cooker
- forks
- tongs
- bowl

## Source

- Original video: https://www.tiktok.com/@stealth_health_life/video/7525650909309799711
- Recipe page: https://www.cliprecipe.com/recipe/4a32b699-e0f4-449e-9027-13b3369b5a38
- Extracted: 2025-08-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt