Name: Scrumptious Firecracker Chicken and Veggie Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup honey; 2 large chicken breasts, cut into 1-inch cubes; 2 tablespoons cornstarch; 2 tablespoons Frank's red hot sauce; 1 teaspoon red pepper flakes, optional; 1 teaspoon apple cider vinegar; 3/4 cup basmati rice; 2 tablespoons olive oil; 2 cups edamame, cooked and shelled; 1 medium zucchini, diced

Chicken and Vegetables

What is the best type of chicken to use for this recipe?

Can I use frozen vegetables instead of fresh?

Do I need to marinate the chicken before cooking?

What seasonings can I use for this recipe?

Can I use a different type of oil for cooking?

How do I know when the chicken is fully cooked?

How do I prevent the vegetables from becoming mushy?

Treat yourself to delicious and nutritious Firecracker Chicken and Veggie Bowls, spiced just right for a satisfying meal. Gluten-free, easy to prepare, and perfect for meal prepping!

Soybeans

Seasonings

gram

salt

black pepper

Honey

milliliter

honey

Poultry

chicken breast

Flour & Meal

cornstarch

Condiments

cayenne pepper sauce

red pepper flakes

Vinegar

apple cider vinegar

Grains & Rice

basmati rice

Oils

olive oil

Frozen Vegetables

edamame beans

Fresh Vegetables

zucchini

Water

Calories

Cholesterol

Trans fatty acids

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Selenium

Minerals

Magnesium

Phosphorus

Potassium

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Vitamins

Lycopene

Lutein+zeaxanthin

Saturated Fat

Calcium

Iron

Sodium

Dietary Fiber

Carbohydrates

Sugar

Vitamin C

Thiamin (B1)

Vitamin E

Protein

Zinc

Copper

Manganese

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

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Scrumptious Firecracker Chicken and Veggie Bowls

Baking Goods

Condiment & Toppings

Meat & Seafood

Pasta, Sauces, Grain

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/scrumptious-firecracker-chicken-and-veggie-bowls-2706150-2.jpeg

Cook basmati rice according to package directions. Divide the cooked rice equally into four 2-cup capacity storage containers.

In a bowl, toss the cubed chicken in the cornstarch until evenly coated.

Heat olive oil in a medium pan over medium heat. Add the coated chicken and season with salt and black pepper. Cook for 5-7 minutes or until the chicken is golden and cooked through.

While the chicken is cooking, whisk together the honey, hot sauce, and apple cider vinegar in a small bowl.

Once the chicken is fully cooked, pour the honey-hot sauce mixture over the chicken in the pan and toss to coat. Remove the pan from the heat when the sauce has thickened slightly.

In each storage container, divide the cooked chicken, zucchini, and edamame equally. Drizzle the chicken with any remaining sauce from the pan, and sprinkle with red pepper flakes for extra heat, if desired.

Store the bowls in the refrigerator for up to 4 days. To serve, heat until piping hot and enjoy!

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