Firecracker Chicken
Spiced chicken breast with sriracha, ginger, and garlic, served over a swappable starch or vegetable base. Quick pan-seared or roasted protein finished with a fiery glaze.
Ingredients
Method
Pat chicken breasts dry with paper towels. Pound to an even 0.75-inch thickness using a mallet or rolling pin.
In a mixing bowl, whisk together sriracha, minced ginger, minced garlic, soy sauce, honey, and lime juice.
Add chicken breasts to the marinade and coat thoroughly. Let sit at room temperature for 10 minutes, or cover and refrigerate up to 8 hours.
Heat sesame oil in a large skillet over medium-high heat until shimmering.
Remove chicken from marinade (reserve liquid). Place chicken in the hot skillet and sear for 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Pour reserved marinade over the chicken. Sprinkle with red pepper flakes. Simmer for 2–3 minutes to reduce the glaze and coat the chicken. Season with salt and white pepper to taste.
Divide your chosen starch base and vegetable base among four plates.
Top with one chicken breast and spoon any pan sauce over it. Garnish with sliced green onion and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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