Imported from YouTube

Chili Crisp Chicken & Rice Bowls

Name: Chili Crisp Chicken & Rice Bowls
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: 1360 g chicken breast; 100 g chili crisp; 60 g soy sauce; 30 g sriracha (For the chicken mixture); 80 g honey; salt (To taste); black pepper (To taste); garlic (To taste); 30 g rice vinegar; 2 green onions (Chopped); sesame seeds (To taste); 480 g short-grain or sushi rice; 720 g chicken bone broth; 50 g low-fat mayonnaise (For the spicy mayo); 150 g 0% Greek yogurt (For the spicy mayo); 30 g sriracha (For the spicy mayo); 30 g no-sugar ketchup (For the spicy mayo); salt (For the spicy mayo, to taste); black pepper (For the spicy mayo, to taste); garlic powder (For the spicy mayo, to taste); milk (As needed for the desired consistency of the spicy mayo)

Recipe by Stealth Health Life @stealth_health_life · YouTube

Imported by Suyash Bagad on SeeMeCook

Tender slow-cooker chicken breast seasoned with chili crisp, soy sauce, honey, and sriracha, served with short-grain rice and a creamy spicy mayo. The recipe makes eight high-protein meal-prep bowls.

8 servings255 minEast Asian

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Ingredients

1360 g chicken breast
100 g chili crisp
60 g soy sauce
30 g sriracha (For the chicken mixture)
80 g honey
salt (To taste)
black pepper (To taste)
garlic (To taste)
30 g rice vinegar
2 green onions (Chopped)
sesame seeds (To taste)
480 g short-grain or sushi rice
720 g chicken bone broth
50 g low-fat mayonnaise (For the spicy mayo)
150 g 0% Greek yogurt (For the spicy mayo)
30 g sriracha (For the spicy mayo)
30 g no-sugar ketchup (For the spicy mayo)
salt (For the spicy mayo, to taste)
black pepper (For the spicy mayo, to taste)
garlic powder (For the spicy mayo, to taste)
milk (As needed for the desired consistency of the spicy mayo)

Steps

1
Place the chicken breast, chili crisp, soy sauce, honey, sriracha, salt, pepper, and garlic in a slow cooker. Mix until the chicken is evenly coated and the seasoning mixture resembles the consistency shown in the video.
2
Cook in the slow cooker on HIGH for 3–4 hours or on LOW for 4–5 hours, following the on-screen cooking instructions.
3
When the chicken is finished, shred it in the slow cooker. It should be very tender and pull apart easily.
4
Add the chopped green onions, sesame seeds, and rice vinegar to the shredded chicken. Mix until evenly distributed.
5
Prepare the rice with the chicken bone broth. The source specifies 480 g short-grain or sushi rice and 720 g chicken bone broth, but does not provide a separate cooking method or timing for the rice.
6
For the low-calorie spicy mayo, mix the low-fat mayonnaise, 0% Greek yogurt, sriracha, no-sugar ketchup, salt, pepper, and garlic powder. Add milk as needed until the desired consistency is reached.
7
Divide the chicken and rice into eight equal servings. Top each serving with the spicy mayo and enjoy or use for meal prep.

Notes

The source does not state the exact amount of sesame seeds, salt, pepper, garlic, or milk. It also does not specify the rice-cooking appliance, temperature, or timing. Nutrition is an estimate and may vary by brand, especially for chili crisp, mayonnaise, broth, and sauces.