Flaming Gold Recipe #1
The first in a series – of I dunno – quite a few! Flaming Gold Recipe #1 will take us down a path of fiery yumminess – that will have your mouth watering in savory sweetness!
About this Recipe
By: Taylor Stinson
Panda Express’ Menu offers a fiery Chicken Entree. A combination of lightly breaded, yet oh so tender, chicken breasts, red bell peppers, and sweet pineapple. Covered in a mildly spicy sweet chili sauce. This recipe is as close to Panda Express as you can get – without having to leave the house!
- 1 lb chicken breasts, diced
- 1 cup flour
- 2 eggs
- salt & pepper, to taste
- tbsp canola oil
- 1 yellow onion, chopped
- 1 red pepper, chopped
- 1/2 cup pineapple chunks
- 1/2 cup sweet chili sauce
- 1 pinch chili flakes
- 4 green onions, sliced
- 1 1/2 cups water
- 1 cup white rice
- tsp butter
- 1 pinch salt
- Cook rice in a rice cooker or on the stove-top according to package directions.
- Add eggs and flour to two separate bowls. Coat chicken in egg mixture, then toss in flour.
- Over Medium-High heat, heat canola oil in a large skillet. Once oil is hot, add coated chicken pieces to skillet. Season with salt and pepper. Cook for 3-4 minutes. Stirring often, until browned.
- Add onions and red pepper. Saute another 2-3 minutes until veggies are tender. Stir in pineapple chunks, sweet chili sauce and chili flakes, tossing mixture until well coated and cook for 1-2 minutes until sauce thickens.
- Serve over rice. Garnish with green onions. Don’t forget to… Enjoy!
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all-purpose flour – Cornstarch will work instead, though you may not get as thick of a coating
- boneless chicken breasts – You can use boneless, skinless chicken thighs instead
- cooking oil – I use canola oil, but you can substitute it with any neutral flavor of cooking oil
- eggs – You can use buttermilk instead (mix 1 tbsp lemon juice with one cup of milk if you don’t have buttermilk)
- green onions – the dish is garnished with scallions but you can omit them if you need or want to
- pineapple chunks – using fresh pineapple gives the dish the best flavor, but you can use than canned pineapple chunks if you want to
- red bell pepper – feel free to use any type of bell pepper in this dish
- sweet chili sauce – If you’re out, combine a tablespoon of your favorite hot sauce with 4 tbsp honey and 1 tbsp soy sauce
- yellow onion – feel free to use white or red onion in place of the yellow onion
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Making The Rice
If you want to serve the chicken over rice, you will need to cook it separately. I like to use my rice cooker for this, but there are other cooking options as well.
Stove top– To cook the rice in a pan on the stove top, just follow the package directions. It takes about 20 minutes for white rice to cook, or 40 minutes for brown or wild rice.
Crock Pot– This option is my least favorite because it’s very easy to over cook rice in a slow cooker. Of course, this means the rice will be very sticky and gummy.
Instant Pot – For super quick-cooking rice, make my recipe for Instant Pot rice. You’ll have fluffy rice in less than 10 minutes!
Storing and reheating
Refrigerate any leftovers. They should be eaten or frozen within 5 days. Be sure to place them into an airtight container with a lid.
The best way to reheat your leftovers is in a skillet on the stove top, over medium heat. You can microwave them but I find that it makes the chicken chewy and dry.
Freezing this recipe
If you store the food in an airtight, freezer safe container, you can freeze the meal for up to 3 months. Because it doesn’t require as long to reheat, I suggest storing the cooked rice separately.
Defrost in the fridge overnight and reheat on the stove or in the microwave from there.