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Yield/Servings:5 to 6 servings
Prep Time: 0 Cook Time: 0 Total Time: 0
Ingredients:
Firecracker sauce (see recipe)
6 boneless, skinless chicken breasts (about 2 ½ pounds)
2 cups flour
½ cup cornstarch
1 tablespoon kosher salt
1 teaspoon baking powder
4 egg whites
1 cup vegetable oil (about)
For firecracker sauce:
¼ cup fresh lemon juice
½ cup vegetable oil
¼ cup yellow mustard
3 tablespoons dry mustard
2 tablespoons chili sauce
2 tablespoons packed brown sugar
1 jalapeño pepper, minced
4 green onions, thinly sliced
For orzo salad:
1 cup whole-wheat orzo
1 clove garlic, minced
1 teaspoon kosher salt
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
¼ cup diced carrot
¼ cup diced red bell pepper
¼ cup minced green onions or red onion
3 tablespoons chopped cilantro
¼ cup cooked black beans
Salt and pepper to taste
In a bowl, whisk together all sauce ingredients. Set aside. Cut chicken into bite-size pieces or strips and transfer to a large zipper-lock storage bag. Add ¼ cup firecracker sauce to bag, and gently coat all pieces of chicken. Refrigerate for a minimum of 20 minutes, up to 2 hours.
In a large, shallow bowl, combine flour, cornstarch, salt and baking powder. Add 6 tablespoons firecracker...
see full recipe at: jsonline.com
Recipe Source: jsonline.com
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Firecracker Chicken with Orzo Salad from Seven Sisters and Café West in Children’s Hospital of Wisconsin
Category: Chicken
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Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 0
Ingredients:
Firecracker sauce (see recipe)
6 boneless, skinless chicken breasts (about 2 ½ pounds)
2 cups flour
½ cup cornstarch
1 tablespoon kosher salt
1 teaspoon baking powder
4 egg whites
1 cup vegetable oil (about)
For firecracker sauce:
¼ cup fresh lemon juice
½ cup vegetable oil
¼ cup yellow mustard
3 tablespoons dry mustard
2 tablespoons chili sauce
2 tablespoons packed brown sugar
1 jalapeño pepper, minced
4 green onions, thinly sliced
For orzo salad:
1 cup whole-wheat orzo
1 clove garlic, minced
1 teaspoon kosher salt
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
¼ cup diced carrot
¼ cup diced red bell pepper
¼ cup minced green onions or red onion
3 tablespoons chopped cilantro
¼ cup cooked black beans
Salt and pepper to taste
In a bowl, whisk together all sauce ingredients. Set aside. Cut chicken into bite-size pieces or strips and transfer to a large zipper-lock storage bag. Add ¼ cup firecracker sauce to bag, and gently coat all pieces of chicken. Refrigerate for a minimum of 20 minutes, up to 2 hours.
In a large, shallow bowl, combine flour, cornstarch, salt and baking powder. Add 6 tablespoons firecracker...
see full recipe at: jsonline.com
Recipe Source: jsonline.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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