Sweet Chili Chicken Burritos
Serves 10
Directions
- 1Add boneless, skinless chicken thighs to a bowl.
- 2Pour sweet chili sauce over the chicken.
- 3Add soy sauce to the chicken.
- 4Pour rice vinegar into the bowl with the chicken.
- 5Add sesame oil to the chicken and sauces.
- 6Season with black pepper to taste.
- 7Mix all ingredients well until the chicken is fully coated.
- 8Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, ideally a couple of hours or overnight.
- 9Heat a pan or grill over medium-high heat.
- 10Place the marinated chicken thighs in the hot pan/grill, cooking in batches.
- 11Cook each side for approximately 4-5 minutes until golden, caramelized, and crispy.
- 12Remove the cooked chicken from the pan and let it cool slightly.
- 13Dice or slice the cooked chicken into smaller pieces for the burritos.
- 14In a separate pot, combine cooked sushi rice, plain skyr or Greek yogurt, sriracha or gochujang, salt, and garlic.
- 15Mix the ingredients for the creamy spicy rice until thoroughly combined and uniform in color.
- 16Lay out a burrito-sized tortilla.
- 17Add a portion of the creamy spicy rice onto the tortilla.
- 18Place some of the diced sweet chili chicken on top of the rice.
- 19Sprinkle finely sliced green onions over the chicken.
- 20Add any other desired toppings.
- 21Fold the sides of the tortilla over the filling.
- 22Roll the burrito tightly from the bottom up to enclose the filling.
- 23Repeat for the remaining burritos.
- 24Store the assembled burritos frozen.
Ingredients
- 48 oz boneless skinless chicken thighs
- 180 g sweet chili sauce
- 90 g soy sauce
- 30 g rice vinegar
- 15 g sesame oil
- to taste black pepper
- 240 g sushi rice
- 200 g plain skyr or Greek yogurt
- 30 g sriracha or gochujang
- to taste salt
- to taste garlic
- 10 burrito tortillas
- finely sliced green onions
Equipment
bowlpantongsknifepot
Tips
- For calorie purposes, it was assumed 80% of the marinade was in the final product due to some being left behind in the bowl and pan. You can use the full calories of the marinade if you wish, but the calories will show as higher than they actually are.
- To reheat, remove from freezer, wrap in a paper towel, microwave for 2 minutes, then air fry at 375 degrees for 6-8 minutes to crisp up the tortilla, or pan fry.
- Any store-bought sweet chili sauce will work. If you want to reduce carbs/sugars, you can try the G Hughes Sugar-Free Sweet Chili sauce, but it is recommended to add some additional honey/sugars for similar caramelization as shown in the video.
- The marinade can be left for at least 30 minutes, but ideally for a couple of hours or overnight for best results.
- Cook the chicken in batches to ensure proper caramelization and crispiness.
- When assembling burritos, you can add any other toppings of your choice besides green onions.
- After cooking, the chicken should be golden, caramelized, and crispy.
- Store the assembled burritos frozen to build your frozen burrito stash.
- Make sure to mix the creamy spicy rice thoroughly until it's uniform in color and consistency.
- For the chicken, ensure it's cooked through but not dry, maintaining its juiciness while achieving a good crust from the marinade.
- When rolling the burritos, make sure they are tightly wrapped to prevent the filling from spilling out once cooked or reheated.
- The sweet chili chicken is also delicious as a meal prep on its own, not just for burritos.
- The recipe focuses on high protein, making it suitable for meal prep for fitness goals.
- The rice for the creamy spicy rice is raw weight, indicating it should be cooked before mixing with other ingredients.
- The rice should be mixed until it has a consistent, reddish-orange color from the sriracha/gochujang and plain skyr/Greek yogurt.