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Firecracker Chicken

A flavorful and zestful chicken dish with a sweet heat from honey and Sriracha, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 3 tablespoons Toasted Sesame Oil Adds a nutty flavor.
  • 2 tablespoons Sriracha Sauce Infuses gentle heat.
  • 2 cloves Garlic, minced Use garlic powder if fresh isn't available.
  • 2 tablespoons Honey Can substitute with agave syrup or brown sugar.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Tomato Paste Can replace with crushed tomatoes.
  • 1 tablespoon Harissa Paste Can use any spicy red pepper paste.
  • to taste Kosher Salt and Pepper Essential for seasoning.
Main Ingredients
  • 1.5 pounds Chicken Breast, cut into pieces Can substitute with thighs.
  • 1 large Sweet Onion, diced Yellow onion can be used instead.
  • 1 large Red or Orange Bell Pepper, diced Green bell pepper can be used but is less sweet.
  • 2 tablespoons Olive Oil Avocado oil is a healthy substitute.
  • 3 cups Cooked Rice Cauliflower rice can be used for a low-carb option.
  • 2 tablespoons Toasted Sesame Seeds Can substitute with chopped peanuts or cashews.
  • 2 Wedges of Lime Can substitute with lemon if lime isn't available.

Method
 

Preparation
  1. In a jug or bowl, whisk together the toasted sesame oil, sriracha, minced garlic, honey, soy sauce, rice vinegar, tomato paste, harissa, and kosher salt and pepper.
  2. Pour half of this mixture over the chicken pieces, ensuring they are evenly coated.
  3. Marinate the chicken for at least 30 minutes, or overnight in the fridge for deeper flavor. Reserve the other half of the sauce for later.
Cooking
  1. Heat a large pan over medium heat and drizzle in the olive oil.
  2. Add the marinated chicken in a single layer and let it cook undisturbed for 4-5 minutes.
  3. Stir and continue cooking until almost done.
  4. Stir in the diced sweet onion and bell pepper, cooking together for around 5 more minutes until the chicken is fully cooked.
  5. Pour in the reserved sauce, stir to combine, then remove from heat.
Serving
  1. Serve your Firecracker Chicken over cooked rice and garnish with toasted sesame seeds and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze cooked Firecracker Chicken for up to three months.