Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 2 cups cooked jasmine rice
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- For the Firecracker Sauce:
- 1/3 cup buffalo-style hot sauce
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
Instructions
- In a small bowl, whisk together hot sauce, honey, mayonnaise, sriracha, apple cider vinegar, and garlic powder. Set aside.
- In a large bowl, combine cornstarch, garlic powder, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat evenly.
- In a large skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
- Add olive oil to the skillet. Add chicken pieces in a single layer and cook until golden and crispy on all sides, about 5-7 minutes. Do not overcrowd; cook in batches if needed.
- Return all chicken to the skillet. Pour the firecracker sauce over the chicken and toss to coat. Add crispy bacon and toss again.
- Serve immediately over honey-glazed jasmine rice. Garnish with sliced green onions and chopped parsley.
Notes
For extra heat, add more sriracha or a pinch of cayenne. To make honey-glazed rice, stir 1-2 tablespoons of honey into hot cooked rice before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 18g
- Fat: 26g
- Carbohydrates: 48g
- Protein: 42g