Crispy Chili Chicken

20 min

8 servings

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

  1. Chop chicken into bite-size pieces. In a large bowl, toss chicken with 3 tbsp seasoning and cornstarch to coat.
  2. 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.
  3. Heat remaining 2 tbsp oil and repeat cooking process with remaining chicken. Once cooked, remove chicken from Wok.
  4. Meanwhile, combine remaining seasoning with water, honey, and soy sauce.
  5. 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.
  6. Add chicken back into Wok; stir to coat. Add toppings, if desired. Serve over rice or in tortillas.

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.