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Firecracker Chicken
A spicy and stick Asian chicken dish best served over rice.
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Prep Time:
10
minutes
minutes
Cook Time:
48
minutes
minutes
Total Time:
58
minutes
minutes
Calories:
566
kcal
Author:
Hezzi-D
Ingredients
For the chicken:
1
T.
olive oil
1
lb.
boneless
skinless chicken breasts, cut into 1 inch pieces
1
t.
salt
1
t.
black pepper
1
t.
garlic powder
1/2
c.
cornstarch
2
eggs
For the Sauce:
1/3
c.
buffalo sauce
1/3
c.
light brown sugar
1
T.
vinegar
4
garlic cloves
minced
2
T.
soy sauce
For serving:
2
c.
fresh broccoli florets
3
c.
cooked jasmine rice
Instructions
Preheat the oven to 400 degrees.
Pour the salt, pepper, garlic powder, and cornstarch in a shallow bowl. Mix well.
Beat the eggs in a separate shallow dish.
Heat the oliv eoil in a large skillet over medium heat.
Dip the chicken into the cornstach mixture and then into the eggs.
Place the chicken in the skillet and cook for 3-4 minutes per side or until browned but not cooked through.
Put the chicken in a 9 x 13 pan along with the broccoli.
In a small bowl combine all sauce ingredients and mix well.
Pour sauce over top of the chicken and broccoli and toss to coat.
Bake for 40 minutes, stirring every 15 minutes.
Divide rice between 4 bowls. Top with the chicken and broccoli mixture.
Notes
A Hezzi-D Original recipe
Nutrition
Serving:
1
g
|
Calories:
566
kcal
|
Carbohydrates:
71
g
|
Protein:
45
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
189
mg
|
Sodium:
1677
mg
|
Fiber:
4
g
|
Sugar:
16
g