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:

1. 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)
2. Preheat oven to 325 degrees.
3. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
4. In separate bowls, place cornstarch and slightly beaten eggs.
5. 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.
6. Add Sesame oil in pan and cook chicken until brown
7. 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.
8. Pour over chicken and bake for 15-20 minutes or until chicken is cooked through.
9. 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