A yummy and fresh way to welcome Spring.
I can't wait to try out this delicious recipe courtesy of Sweet Peas and Saffron. It's quick and easy and much lighter than your restaurant version.
4 servings Ingredients
Healthier Firecracker Chicken
2 large chicken breasts cut into cubes (roughly 14 oz)
2 tablespoons corn starch
2 tablespoons olive oil
salt & pepper
1/4 cup honey
2 tablespoons Frank's red hot sauce
1 teaspoon apple cider vinegar
Meal Prep Bowls
3/4 cup basmati rice uncooked
1 medium zucchini spiralized
2 cups edamame thawed
red pepper flakes optional; for extra heat
Directions
Healthier Firecracker Chicken
Toss the chicken in the cornstarch. Use tongs to mix all the chicken cubes up and make sure they are all coated.
Heat olive oil in a medium pan over medium heat. Add the chicken/cornstarch and season with salt & pepper. Cook for 5-7 minutes, until the chicken is golden and cooked through.
While chicken is cooking, shake together the honey, hot sauce and apple cider vinegar.
When chicken is cooked through, pour the honey/hot sauce/cider vinegar mixture over everything and toss chicken to coat. Remove from heat when sauce has thickened slightly.
Assemble Lunch Bowls
Divide all ingredients between four 2-cup capacity storage containers.
Drizzle chicken with any extra sauce from the pan, and sprinkle with red pepper flakes if desired (for extra heat).
Storage & Re-heating
Store in the fridge for up to 4 days.
To serve, heat until piping hot, then enjoy!
#healthyhabits #tastytuesday #yum