Firecracker Chicken Salad Recipes

FIRECRACKER CHICKEN

Firecracker Chicken image

This Firecracker Chicken is SO GOOD and SO EASY! With a hint of sweetness and a bit of spice, it is an addictingly delicious crowd pleasing meal.

Provided by Kimber

Categories Dinner

Number Of Ingredients 12

Ingredients

2 lbs boneless, skinless chicken breast (cut into 1 in pieces)
2 tbsp corn starch
1 tsp salt
2 tbsp vegetable oil ((or canola))
4 cloves garlic (pressed)
2 tsp fresh ginger (grated)
1/3 cup light brown sugar
1/4 cup orange juice
2 tbsp sriracha
2 tbsp rice wine vinegar
1/2 tsp crushed red pepper
1/4 cup green onions (sliced)

Steps:

Make the sauce by whisking together the brown sugar, orange juice, sriracha, rice wine vinegar, and crushed red pepper.
Season the chicken with salt, then toss it with the cornstarch until evenly coated.
Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.
Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. Stir in the green onions and remove from heat.
Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot.

Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 32 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 685 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

FIRECRACKER CHICKEN

Firecracker Chicken image

This firecracker chicken recipe is chunks of crispy chicken tossed in a sweet and spicy sauce. An easy dinner option that the whole family will love!

Provided by Sara Welch

Categories Main

Time 50m

Number Of Ingredients 11

Ingredients

1 1/4 pounds boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1/3 cup cornstarch
2 eggs (beaten)
3 tablespoons vegetable oil
1/3 cup buffalo hot sauce
1/2 cup brown sugar
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes (or more to taste)
1/4 cup sliced green onions
cooking spray

Steps:

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
Dip each piece of chicken into the beaten eggs.
Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.
Place the chicken pieces in a single layer in the 9"x13" pan.
In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.

Nutrition Facts : Calories 429 kcal, Carbohydrate 36 g, Protein 32 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 172 mg, Sodium 206 mg, Sugar 26 g, ServingSize 1 serving

FIRECRACKER CHICKEN SALAD

Firecracker Chicken Salad image

Kids love this salad because it has the familiar salsa tang to it and adults enjoy the complex flavours. Not too spicy unless you use a very hot salsa

Provided by Abby Girl

Categories Salad Dressings

Time 35m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic, chopped
2 tablespoons lime juice
1/4 cup olive oil
2 tablespoons cilantro, chopped
1 1/2 lbs chicken breasts (boneless and skinless)
1 sweet onion, sliced into thick rounds
1 red pepper, cut in quarters
2 zucchini, cut in half
salt and pepper
1/2 cup mayonnaise
1/4 cup salsa
1 tablespoon lime juice
2 tablespoons cilantro, chopped
salt and pepper
1 avocado, peeled and sliced
2 cups tortilla chips

Steps:

Combine chili powder, cumin, garlic, lime juice, olive oil and coriander. Brush on to chicken breasts, onion rounds, red pepper and zucchini.
Marinate for 1 hour.
Dressing: to make dressing, combine mayonnaise, salsa, lime juice and cilantro. Season with salt and pepper. Set aside.
Preheat grill to high.
Season chicken and vegetables with salt and pepper. Place chicken breasts and veggies on grill. Grill chicken for about 5 minutes per side or until juices run clear. Cool.
Grill veggies about 4 minutes per side or until tender. Cool. Remove skin from peppers, slice onions, peppers and zucchini into strips.
When chicken has cooled, slice it and mix with dressing. Add veggies and toss lightly to coat with dressing or, serve dressing on the side.
Garnish with avocado and tortilla chips.

Nutrition Facts : Calories 439, Fat 31.5, SaturatedFat 6, Cholesterol 77.7, Sodium 299.2, Carbohydrate 15.1, Fiber 4.3, Sugar 4.8, Protein 26.1

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