Firecracker Chicken and Rice
Our Firecracker Chicken and Rice is a bold and flavorful dish featuring crispy cornstarch-coated chicken tossed in a spicy, tangy firecracker sauce made with hot sauce, red wine vinegar, and garlic. Served over fluffy white rice with a side of broccoli and topped with sesame seeds and green onions, this dish delivers the perfect balance of heat, crunch, and savory goodness.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
¼ cup Cornstarch
1 tbs Red Wine Vinegar
1 tbs Sesame Seeds
2 cups White Rice
Fridge and Freezer
1 tbs Hot Sauce
1 lb Chicken Tenders, thawed
1 lb Frozen Broccoli
1 bunch Green Onions
2 Eggs
1 tbs minced Garlic
Directions
Wash hands with soap and water. Remove the root ends of the green onions and chop. Crack the eggs into a small bowl and whisk.
Cook the rice using a rice cooker or the video instructions.
Cook the broccoli according to package instructions.
Meanwhile, heat ¼ cup of oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and toss with the cornstarch. Toss the chicken with the beaten eggs and add to the skillet, allowing excess egg to drip off. Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 9 minutes.
Meanwhile, heat 1 tbs oil in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add 1 tbs hot sauce, 1 packet white wine vinegar, and 1 tbs sesame seeds and bring to a simmer, stirring constantly, and cook for 1 minute; remove from the heat.
When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.
Serve chicken and broccoli over rice topped with green onions. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Check hot sauce ingredients for allergens.
<ul><li>See how to slice green onions here: https://www.youtube.com/watch?v=q2-tEIhsIvQ</li></ul>