2tspcornstarch + 2 tsp waterTHICKENER, add to sauce LAST
(2)10 oz bags cauliflower rice, steamed or sauteed
green onions, chopped
red pepper flakesoptional
Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with nonstick spray.
Season the cubes of chicken with salt and pepper - to taste.
To a large Ziploc bag, add half of the cubed chicken with half of the cornstarch. Seal the bag and toss to coat. Add the second half of the chicken and cornstarch to the bag, reseal and toss to coat once more.Make sure each piece of chicken is thoroughly coated with cornstarch.
Heat a large skillet over medium-high heat. Once heated, add the vegetable oil and cook chicken 2-3 minutes or until lightly browned.Transfer chicken to a plate lined with paper towels. Allow paper towels to absorb excess oil before transfering to the baking dish.
To make the sauce, place a medium sauce pan over medium-high heat. Add all of the ingredients for the sauce (minus the cornstarch + water), whisking to thoroughly combine.Allow the sauce to come to a boil for 1-2 minutes before lowering the heat to a simmer.
To a small mixing bowl, combine the cornstarch and water (thickener). Pour the mixture into the sauce and stir to combine, continuing to stir until the sauce has thickened slightly.
Pour the sauce over the chicken and toss to coat.
Bake for 35-40 minutes, removing to stir halfway. Bake until sauce has thickened and is just starting to caramelize slightly.
Serve over cauliflower rice, white or brown rice or with sauteed vegetables. Garnish with chopped green onions and sesame seeds.
Nutrition listed below is for the Firecracker Chicken only. It is not calculated with the cauliflower rice.
*HEAT: This is a spicy dish, but not so spicy that you'll need a firetruck to hose your tongue down! If you're not a fan of a little heat, then I recommend cutting back on the amount of buffalo sauce you add to the saucepan.