The Soft Simmer

The Firecracker Chicken Bowl is a vibrant and flavorful dish that is not only satisfying but also incredibly versatile, making it an excellent addition to your weekly meal rotation. This dish combines tender pieces of chicken, marinated in a spicy and tangy sauce, with a variety of fresh vegetables and hearty grains, creating a balanced meal that is both nutritious and delicious. The preparation of the Firecracker Chicken Bowl is straightforward, making it an ideal choice for busy weeknights when time is of the essence. With just a few simple steps, you can have this dish ready in no time.

While I often love dishes that have a lot of spice to them, I recognize it’s not for everyone. This dish is great because the sauce has a mild kick which you can then top with Sriracha sauce if you’re looking for an extra punch if you’re a spice lover like me.

You start by tossing the chicken with flour until the pieces are fully coated. Cook the chicken over medium heat, one side at a time until browned and fully cooked, about 15 minutes total. Add in garlic powder and ginger and cook for another 2 minutes.

While your chicken is cooking, prepare your broccoli. What’s great about broccoli is you can use frozen or raw, whichever you have one hand. I tend to always have frozen broccoli in stock, so it is usually what I grab.

In a microwave safe bowl, cook broccoli in microwave for 2-3 minutes. This should not fully cook the broccoli. Once done in the microwave, you can add the broccoli to the pan with the chicken and stir to combine.

While the chicken and broccoli are cooking, prepare your sauce. In a small bowl, whisk together dark brown sugar, orange juice, Frank’s Red Hot Buffalo sauce, rice vinegar, and crushed red pepper flakes. Once broccoli is fully cooked, reduce heat to low and add in the sauce to the pan. Stir to fully combine. Once rice is cooked, add that to the pan as well and stir to ensure rice is covered in sauce. Serve in a low bowl plate and top with desired amount of Sriracha sauce. Enjoy!

This Firecracker Chicken and Broccoli is easy to make and full of flavor making it an ideal meal any day of the week. Chicken flavored with ginger and garlic pair nicely with a sweet, yet tangy sauce, with a little bit of a kick. This dish is guaranteed to deliver maximum flavor in every bite.

Firecracker Chicken and Broccoli

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

• 1 cup uncooked rice
• 1.5-2lbs chicken, cubed
• 2 tbsp flour
• 1 tbsp olive oil
• 1 tbsp garlic powder
• 1/2 tbsp ground ginger
• 4 cups broccoli florets (can use frozen or raw)
• 1/2 cup dark brown sugar, packed
• 1/4 cup orange juice
• 2 tbsp Frank’s Red Hot Buffalo sauce
• 2 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• Sriracha sauce

Directions:

1. Prepare rice according to package instructions.
2. While rice is cooking, toss chicken with flour in a medium bowl until chicken is fully coated. In a medium sauce pan, warm olive oil on medium heat. Once heated, add chicken and sauté until browned on all sides and fully cooked, about 15 minutes total. Stir in garlic powder and ground ginger and cook for an additional 2 minutes.
3. While chicken is cooking, in a microwavable safe bowl, microwave broccoli for 2 minutes. Then add to the pan with the chicken and stir to combine.
4. In a small bowl, whisk together dark brown sugar, orange juice, Frank’s Red Hot Buffalo Sauce. Once broccoli is warmed through completely, reduce heat to low and stir in sauce. Then mix in rice until fully coated.
5. Serve in a low bowl plate and drizzle the desired amount of Sriracha sauce over. Enjoy!

Suggestions for Firecracker Chicken Bowl

• If you don’t keep rice wine vinegar on hand, you can swap it out for white distilled vinegar.
• If you don’t like too much spice, skip the drizzle of sriracha. You can also replace 1 tbsp of the hot sauce with 1 tbsp butter for a more mild flavor.
• Feel free to include your preferred vegetables, like bell peppers or snap peas, for added crunch and nutrition.
• Garnish with a sprinkle of sesame seeds or chopped green onions for extra decoration.