Name: Baked Popcorn Chicken with Sweet & Spicy Snap Pea-Broccoli Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 1.36 kg chicken thighs, boneless skinless; 3 eggs; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 170 g Parmesan cheese; 3 red bell peppers; 1 ½ (227 g) pkgs sugar snap peas; black pepper; chili-garlic sauce; cornstarch; honey; panko bread crumbs; rice vinegar; soy sauce; toasted sesame oil

Baked Popcorn Chicken with Sweet & Spicy Snap Pea-Broccoli SautéBaked Popcorn Chicken with Sweet & Spicy Snap Pea-Broccoli Sauté — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 crowns broccoli

1.36 kg chicken thighs, boneless skinless

3 eggs

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

170 g Parmesan cheese

3 red bell peppers

1 ½ (227 g) pkgs sugar snap peas

black pepper

chili-garlic sauce

cornstarch

honey

panko bread crumbs

rice vinegar

soy sauce

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F). Line two baking sheet pans with aluminum foil to make cleanup easier (optional) and coat with a thin layer of oil.

Finely grate Parmesan. Place in a large bowl, along with bread crumbs and pepper, then stir to combine. Set aside.

Place eggs in another large bowl and beat with a whisk or fork until smooth.

Cut the chicken into bite-sized pieces, add to the bowl with the egg, and stir to coat.

Working in batches, use a slotted spoon to allow excess egg to drip off the chicken before transferring to the bowl with the bread crumb mixture. Turn to coat, pressing gently to adhere. Divide breaded chicken between the baking sheets and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until popcorn chicken is golden and cooked through, about 20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel and mince ginger and garlic. Place both in a small bowl along with soy sauce, vinegar, honey, oil, chili-garlic sauce, and cornstarch. Whisk to combine the sauce and set aside.

Trim, seed, and medium dice bell peppers. Place in a clean large bowl.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the bell pepper along with snap peas.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and stir-fry until just tender, 4-5 minutes.

Meanwhile, trim and cut green onions crosswise into thin pieces.

When the veggies are just tender, add sauce and half of the green onions to the pot. Continue to cook, stirring occasionally, until the sauce is thickened slightly, 2-3 minutes more. Remove from heat. (Reserve remaining green onions for serving.)

To serve, divide the veggies and sauce between plates or bowls. Top with popcorn chicken and sprinkle with reserved green onions. Enjoy!

Open this recipe in Flambette