Serves 10
Directions
- 1Add sliced chicken thighs to the slow cooker.
- 2Add chili garlic sauce, soy sauce, honey, rice vinegar, minced ginger, salt, and pepper to the chicken in the slow cooker.
- 3Mix all ingredients thoroughly in the slow cooker.
- 4Cook the chicken in the slow cooker on high for 2-3 hours or on low for 3-4 hours.
- 5Once cooked, break the chicken apart using tongs (or shred to your preference).
- 6Spread day-old cooked rice on a large sheet pan.
- 7Pour a mixture of soy sauce, fish sauce, honey, rice vinegar, and toasted sesame oil over the rice.
- 8Mix the rice and sauce thoroughly on the sheet pan.
- 9Pre-heat the oven to 475 degrees Fahrenheit, then switch to high broil.
- 10Place the rice in the oven under broil for 10-25 minutes until crispy and lightly browned.
- 11Scrape the edges and mix the rice.
- 12Add frozen mixed vegetables over the top of the rice.
- 13Return the rice and vegetables to the oven under broil for another 10-15 minutes.
- 14Add the cooked rice and vegetables to the slow cooker with the chicken.
- 15Pour a mixture of egg whites and eggs onto the same sheet pan.
- 16Bake the egg mixture in the oven for 3-4 minutes until mostly cooked through.
- 17Chop the cooked eggs into small pieces.
- 18Add the chopped eggs to the fried rice and chicken in the slow cooker.
- 19Top with chopped green onions and a little more toasted sesame oil.
- 20Mix everything together in the slow cooker.
- 21For the low-calorie spicy mayo, mix nonfat skyr or Greek yogurt, light mayo, gochujang, sriracha, a splash of rice vinegar, salt, and pepper in a bowl.
- 22Add water to the spicy mayo mixture until desired consistency is reached.
- 23Serve the chili garlic chicken fried rice, optionally topping with the low-calorie spicy mayo.
Ingredients
- 48 oz chicken thighs, sliced in half
- 4 tablespoons chili garlic sauce
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- Salt
- pepper
- 1400 g day-old cooked rice
- 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
- Salt
- pepper
- water
Equipment
Slow cookerSheet panTongsSpatulaBowlMeasuring cup
Tips
- For the chicken, cook on high for 2-3 hours or on low for 3-4 hours.
- When shredding the chicken, you can use tongs to break it apart rather than fully shredding it for varied texture.
- For the fried rice, pre-heat oven to 475 degrees Fahrenheit, then switch to high broil right before adding the rice. Cook time for rice varies (10-25 minutes).
- Store the prepared meals frozen for up to 3 months. To reheat, microwave for 4-5 minutes, mix, then microwave for another ~1 minute.
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