Chili Crisp Chicken & Rice
Directions
- 1Add chicken breast to the slow cooker.
- 2Add chili crisp, honey, soy sauce, sriracha, salt, pepper, and garlic powder to the slow cooker.
- 3Mix the ingredients well until the chicken is coated.
- 4Cook on high for 3-4 hours or on low for 4-5 hours.
- 5Once cooked, shred the chicken using two forks.
- 6Add cooked short grain or sushi rice and chicken bone broth to the slow cooker.
- 7Add rice vinegar, chopped green onions, and sesame seeds to the mixture.
- 8Mix all ingredients together until well combined.
- 9For the low-calorie spicy mayo, mix low-fat mayonnaise, Greek yogurt, sriracha, no-sugar ketchup, salt, pepper, garlic powder, and milk (as needed for desired consistency) in a bowl.
- 10Split the chicken and rice into 8 equal servings.
- 11Top each serving with the low-calorie 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
- 480 g short grain or sushi rice
- 720 g chicken bone broth
- 30 g rice vinegar
- 2 green onions, chopped
- sesame seeds
- 50 g low-fat mayonnaise
- 150 g 0% Greek yogurt
- 70 g sriracha
- 30 g no-sugar ketchup
- milk
Equipment
slow cookerwooden spoonforkstongsbowlspoon