Chili Crisp Honey Chicken & Rice

• servings: Makes 8 Servings: Each S
• total time: 8 hours

Ingredients

Macros (Per Serving):

564 Calories

16g Fat

54g Carbs

51g Protein

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Ingredients: Comment “SKILLET” for all my kitchen tools

3 lbs Boneless Skinless Chicken Breast (1360g raw)

2 Cups Jasmine Rice (400g dry)

3 Cups Frozen Mixed Veggies (450g)

1/2 Cup Chicken Broth (120mL)

6 Tbsp Chili Crisp (90g)

3 Tbsp Honey (63g)

3 Tbsp Soy Sauce (45mL)

1 Tbsp Sriracha (15g)

1 Tbsp Garlic Powder

1 tsp Salt

1 tsp Black Pepper

2 Tbsp Rice Vinegar (30mL)

2 Green Onions (30g)

1 Tbsp Sesame Seeds (10g)

Yum Yum Sauce:

3/4 Cup 0% Greek Yogurt (180g)

1/3 Cup Light Mayo (60g)

1 ½ Tbsp Ketchup (22g)

1 Tbsp Rice Vinegar (15mL)

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Smoked Paprika

1/2 tsp Black Pepper

1–2 Tbsp Water

Directions

1.) Add steak and seasonings to crockpot; cook on low 5–6 hrs or high 2–3 hrs.

2.) Cook rice and scramble eggs; set aside.

3.) Add rice, veggies, sesame oil, and eggs to crockpot; mix well.

4.) Mix sauce ingredients until smooth.

5.) Divide into 8 servings, serve with sauce, and store or reheat.

Enjoy!