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5 from 4 votes

Firecracker Chicken {Best Ever!}

This sweet and spicy Firecracker Chicken is the best weeknight dinner! Serve it with rice and sauteed zucchini for a complete meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 522kcal
Author: Taylor Stinson

Ingredients

  • 1 lb chicken breasts diced into 1-inch pieces
  • 2 eggs
  • 1 cup cornstarch
  • salt & pepper to taste
  • 1 zucchini chopped
  • 1-2 tsp soy sauce

Firecracker sauce

  • 1/3 cup sweet chili sauce
  • 1/4 cup buffalo sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha

Rice

  • 1 1/2 cups water
  • 1 cup white rice

For garnish

  • 4 green onions
  • 1 tbsp sesame seeds for garnish

Instructions

  • Add rice and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
  • Add cornstarch to a bowl, then whisk eggs in another bowl. Dip chicken in egg, then coat in cornstarch.
  • Heat oil in a large skillet over med-high heat. Add coated chicken to skillet, cooking for 5 minutes per side. Add to a paper towel lined plate to get rid of excess oil, seasoning with salt & pepper.
  • Meanwhile, heat a bit of olive oil in a medium skillet over med-high heat and saute zucchini with a bit of soy sauce and salt & pepper for 6-7 minutes until tender.
  • While chicken and zucchini cooks, mix together sauce ingredients in a large bowl. Microwave for 2-3 minutes until heated through and slightly thickened. Toss cooked chicken in sauce.
  • Divide rice, sauced up chicken and sauteed zucchini among 4 plates or meal prep bowls, then serve and enjoy!

Notes

Serve your firecracker chicken with cauliflower rice for a low-carb option.
Make the sauce up to a week in advance and store it in the fridge in a mason jar.
To make the sauce less spicy, use mild buffalo sauce and/or less sriracha.
Store the chicken, rice and zucchini in glass meal prep bowls for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pan on the stovetop.
Freeze the chicken for up to 3 months. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 522kcal | Carbohydrates: 80g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1045mg | Potassium: 682mg | Fiber: 2g | Sugar: 12g | Vitamin A: 372IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg