Firecracker Chicken & Zucchini


  • 2 zucchinis, chopped
  • 2 lb chicken chopped into 1 inch cubes
  • 3/4c corn starch
  • 1 1/2 tsp salt (1/2 tsp for zucchini)
  • 1 1/2 tsp pepper (1/2 tsp for zucchini)
  • 1 tsp garlic powder
  • 4 eggs
  • 1/2c coconut oil
  • 1 TB olive oil
  • 2 TB butter
  • 6 cloves of garlic
  • 1/2 tsp rice wine vingegar
  • 2/3c sriracha
  • 1/2c brown sugar
  • 1/2c chopped green onion
  • 1/8 tsp onion powder
  1. Chop chicken & zucchini (keep separate).
  2. Coat chicken in corn starch, season with salt, pepper, and garlic powder.
  3. In a separate bowl, whisk eggs. Dump over chicken and coat thoroughly.
  4. Melt coconut oil in pan, add chicken and cook through.
  5. While chicken is cooking, heat olive oil in separate pan, add zucchini. Season with salt and pepper, cover and let cook through.
  6. In pot, melt butter. Add garlic and cook for 1 minute. Add vinegar, sriracha, brown sugar, green onion, and onion powder. Mix thoroughly and cover to let thicken while stirring every so often.
  7. When chicken is cooked through, add zucchini, dump sauce over. Mix well. Serve over rice.

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