Recipe: Chef Jeff makes chili crisp chicken fried rice

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free alternative.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a different flavor profile, while hot sauce is usually more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Marinate the chicken by adding it with the coconut aminos, ginger, and kosher salt to a zipper bag at least 30 minutes before cooking or overnight.

Heat a wok or large pan over medium-high heat. Mix together the chili crisp and soy sauce in a bowl and set aside. Add some canola oil to coat the pan. Once it is hot, add the chicken with the marinade and toss to cook 3-4 minutes. Remove it from the pan.

Add a bit more oil then add the egg. Scramble it and once done, add in the green onion and mixed vegetables. Toss to cook for a couple of minutes. Add the butter and rice and toss everything together. Add in the chili crisp and soy mixture along with the chicken.

Toss until everything has come together and the rice is warmed through. Taste it and adjust the seasoning as necessary. Serve warm garnished with sesame seeds and green onion.

Cooking Techniques

Equipment Needed

Spice Level: