Crispy Chili Chicken
Here is the ultimate fake-out on takeout! Crispy chicken rice bowls ‘n wraps can cost you upwards of $20 a pop at a fast-food joint once it’s all said and done. But, cooking at home doesn’t just save you cash—it’s a smart way to stick to your health goals without sacrificing flavor. This at-home recipe isn’t just about making the satisfying, crispy bits in the wok, either: we’re all about that perfect blend of sweet heat and smokiness.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken
- 1 pkg Best Ever Chili Seasoning, divided
- 1⁄3 cup cornstarch
- 1⁄4 cup oil, divided
- 3⁄4 cup water
- 2 tbsp each liquid honey and soy sauce
Preparation
- Chop chicken into bite-size pieces. In a large bowl, toss chicken with 3 tbsp seasoning and cornstarch to coat.
- In Wok, heat 2 tbsp oil over medium-high heat. Add half the chicken and spread out into a single layer as much as possible. Cook 3 min, or until the bottoms are golden brown. Flip and cook another 3 min until golden brown and cooked through. Transfer chicken to plate lined with paper towel.
- Heat remaining 2 tbsp oil and repeat cooking process with remaining chicken. Once cooked, remove chicken from Wok.
- Meanwhile, combine remaining seasoning with water, honey, and soy sauce.
- Remove Wok from heat. Wipe Wok clean; add reserved seasoning mixture. Over low-medium heat, bring to a simmer, stirring frequently, until thickened, 1–2 min.
- Add chicken back into Wok; stir to coat. Add toppings, if desired. Serve over rice or in tortillas.
Epicure Products Used
Nutritional Information
Per serving: Calories 280, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 85 mg, Sodium 430 mg, Carbohydrate 17 g (Fiber 2 g, Sugars 7 g), Protein 27 g.
Tips
To get some crispy bits on the chicken, the trick is not to overcrowd the Wok. Cook the chicken in 3 batches if you are using a smaller pan.
Perfectly Balance Your Plate
Serve with 3⁄4 cup cooked rice and 1 cup roasted veggies.