I don’t remember where this recipe originally came from…but this is the one that I use now. If you’ve never had it…it’s like a sweet & spicy chicken bowl. The recipe is just for the chicken…because I honestly use it in SO many different ways depending on how I feel or what my macros look like for the day. For me - this is always a batch-cook of the meat…and then I just make sure to have everything else on hand so it only takes a couple minutes to put it all together at meal time.

If you haven’t gathered by this point…and the meals I choose for meal prep…they are packed with flavor, and taste so so good. And since I have the food preference of a toddler (hello dino-nuggets lol) I feel like these would probably be pretty family friendly too!! (unconfirmed fact lol)

Recipe:

2lbs ground chicken
1T chili oil (I also have used 1/2T Fly By Jing’s chili crisp + 1/2T olive oil
1C light brown sugar
1/2C buffalo sauce
4T rice vinegar
2t garlic powder
2t ground ginger
1t salt
1t black pepper
1t red pepper flakes (optional - if I use the chili crisp I do not add more flakes)

Instructions:

Heat the pan with oil, and add the chicken.
While your chicken is cooking, grab a mixing bowl and add everything else. Whisk it up until thoroughly mixed.
When the chicken is FULLY cooked, pour in the sauce and cook down until it’s thick, stirring to cook.

Serving:

There are SO many options here…my favorite is with rice and some sautéed veggies (once the chicken is cooked, I sautéed up some peppers and broccoli, and heat up some instant rice (90 seconds in the microwave). I top it with scallions and some sesame seeds and it is UHHH-MAZING.

BUT…if you need a low-carb, high-protein option, swap out the rice for a bed of mixed greens, OR swap out the rice for cauli-rice, OR you can just double down on the veggies you sautéed and just have the chicken over veggies!

The macros for the chicken alone: (and then you can build the rest of the meal from there!)

Serving is 4oz of the chicken