Blazing Firebird Chicken

1. 1

   In a mortar and pestle, combine the habanero peppers, garlic, and salt; grind into a smooth paste. Whisk in the Sriracha and the egg until blended; set aside.

2. 2

   Remove the tenderloins from the breasts; slice each remaining breast in half lengthwise at a 45-degree angle to make two fairly equal strips.

3. 3

   Arrange all 6 chicken strips on a plate; liberally coat all sides with rice flour until fully covered.

4. 4

   Pour the habanero mixture over the chicken strips, using tongs to ensure each strip is evenly coated with no dry spots. Cover the plate tightly with plastic wrap; marinate in the refrigerator for 2 to 12 hours.

5. 5

   Heat oil in a nonstick skillet over medium-high heat. Add the chicken; cook until deeply browned and no longer pink in the centers, about 3 minutes per side. Serve right away.

• Calories 594.14 kcal High
• Protein 57.52 g Good Source
• Carbs 30.97 g Moderate
• Total Fat 25.94 g High
• Saturated Fat 3.43 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 228.12 mg High
• Sodium 713.92 mg High
• Fiber 0.81 g Low Source
• Sugar 3.93 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 232.72 mg Moderate
• Iron 2.3 mg Moderate
• Potassium 109.16 mg Low Source
• Vitamin A 80.52 mcg_rae Low Source
• Vitamin C 32.46 mg Good Source
• Vitamin D 1.49 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Garlic 🧄