Directions
- 1Slice chicken thighs in half and toss them in a slow cooker.
- 2Add all ingredients shown on screen and mix well.
- 3Cook on high for 2-3 hours or low for 3-4 hours.
- 4Break apart the cooked chicken using tongs.
- 5Add pre-cooked rice to a large sheet pan and pour over the sauce shown on screen.
- 6Preheat the oven to 475 degrees and switch to broil before adding the rice to the sheet pan.
- 7Cook for 10-25 minutes until crispy.
- 8Add frozen vegetables and cook for 10-15 minutes.
- 9Mix the rice and vegetables with the cooked chicken.
- 10Add a mixture of eggs and egg whites to the same sheet pan and bake for 3-4 minutes.
- 11Chop the eggs and add them to the fried rice.
- 12Add sesame oil and green onions. Mix well.
- 13For the low-calorie spicy mayo, mix together all ingredients shown on screen.
Ingredients
- 48 oz chicken thighs
- 4 tablespoons chili garlic sauce
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 0 salt
- 0 pepper
- 1400 g pre-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
- 400 g egg whites
- 6 eggs
- 2 tablespoons toasted sesame oil
- 0 chopped green onions
- 150 g nonfat skyr or greek yogurt
- 50 g light mayo
- 2 tablespoons gochujang
- 2 tablespoons sriracha
- 0 rice vinegar
- 0 salt
- 0 pepper
- 0 water
Equipment
slow cookersheet pantongs
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