Chili Crisp Chicken & Rice
Serves 8
Directions
- 1Place chicken breasts in a slow cooker. Add chili crisp, soy sauce, sriracha, honey, salt, pepper, and garlic powder. Stir to coat.
- 2Cover and cook on high for 3–4 hours or low for 4–5 hours.
- 3Combine rice with chicken bone broth. Bring to a boil, cover, reduce to a low simmer, and cook for 15-18 minutes. Let rest for 5 minutes before fluffing.
- 4Shred the cooked chicken with two forks. Add chopped green onions, sesame seeds, and rice vinegar; mix well.
- 5Add the cooked rice to the slow cooker and stir until combined.
- 6In a bowl, combine low-fat mayo, Greek yogurt, sriracha, no-sugar ketchup, salt, pepper, and garlic powder. Stir in a splash of milk to reach desired consistency.
- 7Divide the chicken and rice mixture into 8 containers 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 (optional)
- pepper (optional)
- garlic powder (optional)
- 30 g seasoned rice vinegar
- 2 whole green onion, chopped
- sesame seeds (optional)
- 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
- splash milk (optional)
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