By Jordan Lewis
Firecracker Chicken 🧨
5 steps
Prep:5minCook:15min
“This is perfect with noodles, rice or even just on its own with some veg if you are trying to cut down on carbs. I love it, and the addition of the sugar snap peas gives it some crunch. Serving with 200g of rice (see note) would add 260 cals and a small handful of peanuts would add another 124 cals. This is great served with rice, spring onions, a lime wedge and some peanuts. I squeeze the lime over the bowls to help balance the heat.”
Excerpt From @boredoflunch
Updated at: Fri, 12 Apr 2024 16:58:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
27
High
Nutrition per serving
Calories365.4 kcal (18%)
Total Fat5.6 g (8%)
Carbs54.5 g (21%)
Sugars37.4 g (42%)
Protein25.2 g (50%)
Sodium1777.3 mg (89%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1egg
beaten
3 heaped tbspcornflour
1 tspgarlic powder
350gskinless chicken breasts
cut into chunks
low calorie oil spray
150gsugar snap peas
For the Sauce
Instructions
Step 1
Put the egg in a bowl and combine the cornflour, garlic and seasoning in another bowl. Dip the chicken in the egg, then in the cornflour and seasoning mix.
Step 2
Fully coat the chicken in the low-calorie oil spray and air-fry at 200°C for 12–14 minutes – you want it really crispy.
Step 3
While the chicken cooks, combine all the ingredients for the sauce in a bowl.
Step 4
Around 1–2 minutes before the chicken is cooked, spray a wok or deep pan with the low-calorie oil and soften the sugar snap peas.
Step 5
Add the chicken and the sauce to the peas and heat through until piping hot.
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Notes
1 liked
0 disliked
Crispy
Fresh
Special occasion
Spicy
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