Firecracker Ground Chicken Over Rice

A QUICK NOTE

This sauce thickens into a sweet-and-spicy glaze. Adjust the red pepper flakes to your family’s heat preference, and serve the chicken over jasmine rice or cauliflower rice.

INGREDIENTS

• 2 lb ground chicken

• 1 Tbsp chili oil

• 1 cup Swerve brown sugar

• ½ cup Buffalo sauce

• 2 Tbsp apple cider vinegar or rice vinegar

• 2 tsp ground ginger

• 2 tsp garlic powder

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 tsp red pepper flakes

• 1–2 cups spinach

• For serving: cooked rice or cauliflower rice, scallions, and toasted sesame seeds

DIRECTIONS

1. Heat the chili oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into pieces, until fully cooked.

2. While the chicken cooks, whisk together the Swerve brown sugar, Buffalo sauce, vinegar, ginger, garlic powder, salt, black pepper, and red pepper flakes.

3. Pour the sauce into the skillet and cook, stirring, until it thickens and coats the chicken. Add the spinach and cook until wilted.

4. Serve over rice or cauliflower rice. Top with scallions and toasted sesame seeds, if desired.