Firecracker Chicken
A quick, flavorful dish that combines sweetness and spice, perfect for busy weeknight dinners.
Ingredients
For the Marinade
- 1 tablespoon toasted sesame oil Adds a nutty richness to the marinade.
- 2 tablespoons sriracha sauce For a fiery kick.
- 2 cloves garlic (minced) Fresh garlic brings warmth and depth.
- 1/4 cup honey Balances the spicy notes.
- 1/4 cup soy sauce Adds savory umami flavor.
- 2 tablespoons rice vinegar Gives a tangy brightness.
- 1/4 cup tomato paste For a rich texture and flavor base.
- 1/4 cup harissa paste Adds complexity and smokiness.
- to taste Kosher salt and pepper Essential for seasoning.
For the Chicken and Vegetables
- 1 pound chicken breast (cut into bite-size chunks) The star of the show!
- 1 tablespoon olive oil (or avocado oil) For cooking the chicken.
- 1 medium sweet onion (large diced) Adds sweetness and texture.
- 1 large red or orange bell pepper (seeded and diced) Adds vibrant color and crunch.
- to serve cooked rice Base for the chicken.
- to garnish toasted sesame seeds For delightful garnish.
- to serve wedges of lime For a fresh finish.
Instructions
Preparation
- Whisk together the toasted sesame oil, sriracha sauce, minced garlic, honey, soy sauce, rice vinegar, tomato paste, and harissa paste in a bowl. Add salt and pepper to taste.
- Pour half of the marinade over the chicken pieces in a bowl, stir to coat, and let rest for 30 minutes or marinate overnight.
Cooking
- Heat olive oil in a large pan over medium heat. Add the marinated chicken in a single layer and cook for about 4-5 minutes until golden brown.
- Gently stir in the diced onion and bell pepper. Cook for another 5 minutes until vegetables are softened.
Serving
- Pour the reserved marinade over the chicken and stir well. Serve over cooked rice and garnish with sesame seeds and lime wedges.
Notes
For added richness, use a combination of toasted sesame oil and honey. You can make this dish gluten-free by substituting soy sauce with tamari or coconut aminos.