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–+ servings

Sticky Korean Fried Chicken and Rice Bowls

I love a big delicious hot lunch vs a cold sandwich. Don't get me wrong, I love sandwiches but for me, lunch is my favorite meal to have so why not spoil yourself!
Each of these big bowls are only 9 points! How could you go wrong?! Check out Jamalsamfit’s recipe on instagram as I used his recipe and used some low ww point ingredients. Follow him!
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Prep Time 45 minutes
Cook Time 40 minutes
Servings 4
Calories 333 kcal

Equipment

  • 1 Air Fryer
  • 1 Stove Top
  • 1 Rice/Pressure Cooker
  • 3 Mixing bowls
  • 1 Medium Sauce Pan
  • 4 Glass Lunch Containers (find mine in my Amazon storefront)

Ingredients
  

  • 4 cups Jasmine Rice
  • 1-1/2 lbs Chicken Breast

Chicken Seasoning

  • 4 tsp Garlic Powder
  • 4 tsp Ground Paprika
  • 2 tbsp Flour
  • 2 tbsp Corn Starch
  • 1 tsp Pink Himalayan Salt
  • 1 tsp Black Pepper

Sticky Korean Sauce

  • 1/4 cup Tamari Sauce (can use soy sauce)
  • 1/4 cup Water
  • 60 grams Keto Honey Substitute (I use Wholesome Yum)
  • 60 grams Gochujang Hot Pepper Paste
  • 3 tbsp Swerve Brown Sugar Substitute
  • 2 tsp Ground Ginger

Pickled Cucumbers

  • 2 cups Trader Joes Persian Cucumbers (use any cucumber)
  • 2 tbsp Tamari Sauce (can use soy sauce)
  • 1 tbsp Seasoned Rice Vinegar
  • 1/2 tbsp Crushed Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Salt
  • 1/2 tbsp White Sesame Seeds

Instructions
 

  • Cut your chicken into bite size pieces and place into a mixing bowl
  • Add your chicken seasoning and mix well, coating all of your chicken pieces
  • Set your air fryer to 400
  • Once heated, add half of your chicken pieces, laying in a single layer. Cook for 17 minutes; make sure to flip them all around a few times while they cook
  • As soon as your first batch of chicken goes in to the air fryer, start your rice cooking
  • When your chicken is cooked, place into a clean mixing bowl and add the rest of the uncooked chicken into air fryer to cook
  • Slice your cucumbers, place into a small bowl and mix in your pickled seasonings. Set aside to marinade
  • Add your Korean sauce to the sauce pan and bring to a quick boil while whisking then turn down to simmer. Will thicken.
  • Once all of your chicken is done, place into your sauce pan and mix until all chicken is coated
  • At this time, your rice should be done
  • Assemble your bowls and feel free to top with whatever you wish! I used green onion pieces, red pepper flakes and white sesame seeds

Notes

Total of 9 Weight Watchers points!
I keep mine in the fridge for all week!

Nutrition

Calories: 333kcalCarbohydrates: 82gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 29mgSodium: 3218mgPotassium: 603mgFiber: 7gSugar: 3gVitamin A: 1372IUVitamin C: 4mgCalcium: 68mgIron: 3mg
Tried this recipe?Let us know how it was!