I’m trying to eat healthier. The time between Thanksgiving and New Year’s Eve was bad for me in the way of eating. I hardly made any new recipes, I ate out a lot, and I made and ate way too many cookies. So I made sure starting January 1 I started eating healthy again and cooking at home 5-6 nights a week.
In addition to eating healthy I’m also trying to make meals that require less hands on time. That’s one great thing about this recipe. It only takes a few minutes to saute and then goes into the oven to finish off. The sauce on the chicken gets sweet, spicy, and sticky and tastes incredible over top of rice. Plus, I don’t have to do anything while it’s in the oven so I can get a lot of other things done.
Firecracker Chicken (adapted from Love with Recipe)
1 T. olive oil
4 boneless, skinless chicken breasts
1 t. salt
1 t. black pepper
1/2 c. cornstarch
For the Sauce:
1/3 c. buffalo sauce
1/2 c. light brown sugar
2 t. white wine vinegar
2 garlic cloves, minced
1/2 t. salt
1/4 t. red pepper flakes
2 c. fresh broccoli florets
3 c. cooked jasmine rice
1. Preheat the oven to 350 degrees.
2. Pour the cornstarch in a shallow dish. Beat the eggs in a separate shallow dish.
3. Heat the olive oil in a large skillet over medium heat. Dip the chicken into the cornstarch and then in the eggs. Cook the chicken for 5 minutes or until just browned. Place in a 9 x 13 greased baking dish along with the broccoli florets.
4. In a bowl combine the buffalo sauce, brown sugar, vinegar, garlic, salt, and red pepper flakes. Pour evenly over top of the chicken and broccoli and bake for 1 hour, stirring every 15 minutes.
6. Remove from oven and serve over top of rice.