Firecracker Chicken

It's been a crazy summer and a minute since I cooked dinner.  When I saw this recipe here, it looked quick, delicious, and worth a try.  I made a few modifications to ensure it wasn't too hot for my heat-averse husband (iykyk), and it was a winner! It got the "I'd eat this twice a week" rating from said husband :).  The original recipe post has a lot of tips for making this chicken, so if you're looking for more detailed instructions, visit the link above.  

Prep Time:  10 minutes

Cook Time: 8 minutes

Servings: 6 servings (I had to double this for my family, but will probably triple or quadruple it in the future so there will be plenty, with leftovers for lunches)

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breast cut into 1 inch pieces

2 tbsp corn starch

1 tsp salt

2 tbsp vegetable oil (or canola) (I used olive oil)

4 cloves garlic pressed

2 tsp fresh ginger grated

For the Sauce:

1/3 cup light brown sugar

1/4 cup orange juice

2 tbsp sriracha (I substituted an equal amount of Thai sweet chili sauce (Trader Joe's) to minimize heat)

2 tbsp rice wine vinegar

1/2 tsp crushed red pepper (I omitted this, but let those who wished add some to their plate)

1/4 cup green onions sliced

Instructions

Make the sauce by whisking together the brown sugar, orange juice, sriracha (or sweet chili sauce), rice wine vinegar, and crushed red pepper (if you're using it).

Season the chicken with salt, then toss it with the cornstarch until evenly coated.

Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.

Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. 

Stir in the green onions and remove from heat.  Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot with rice (we used brown).

Notes

Substitutions:

• Chicken breast – You can substitute chicken thighs or tenderloins per your preference
• Spiciness:  As mentioned above, to minimize the heat, you can substitute Thai sweet chili sauce for the sriracha, and you can omit the red chili flakes
• How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
• in the refrigerator for 3-4 days
• in the freezer up to a month

How to Freeze: This meal can be prepared as a freezer meal and will keep for up to 6 months in the freezer.

• Prepare and cook chicken as directed.
• Mix ingredients for sauce and store in a freezer bag or freezer friendly container.
• Store chicken in a separate container.
• Freeze.
• Once ready to eat, reheat chicken in a hot skillet and then add sauce and reduce as directed.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.