Firecracker Chicken With Jasmine Rice



Ingredients:
chicken breast, corn starch, apple cider vinegar, franks red hot wing sauce, white rice, sesame oil, liquid egg whites, crushed red pepper, truvia brown sugar blend
Directions:
- Cook rice according to directions (I like to do a big batch of rice at the beginning of the week, then weigh out per meal)
- Preheat oven to 325 degrees.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs.
- Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
- Add Sesame oil in pan and cook chicken until brown
- In a medium sized mixing bowl add 1oz buffalo sauce, 0.5oz truvia brown sugar, 0.5 oz apple cider vinegar, 1 tablespoon water, salt and red pepper flakes.
- Pour over chicken and bake for 15-20 minutes or until chicken is cooked through.
- Serve with rice!
Macros
- 1 serving of:
- 100g Chicken breast
- 100g Cooked White Rice
- 5g Sesame oil
- 28g Egg Whites
- 5g Corn Starch
- 5g Truvia brown sugar
- 70g Frank’s red hot sauce
- 5g Apple Cider Vinegar