Spicy Sticky Chicken with Garlic Roasted Peppers

I found a Cooking Light  recipe for Sticky Soy-Hoision Chicken Thighs that sounded really good so I thought I would make a version that incorporated Siracha since we are huge fans of Siracha in our house. I also subbed the thighs for breasts to make it a bit healthier.

Since everything is cooked in the oven, the hardest part was mixing the marinade, which didn't take long at all. The end result was really good and not as spicy as I anticipated with the Siracha. But if you don't like spicy, I would limit the Siracha or just skip it all together.

INGREDIENTS:
- 2 large skinless bone-in chicken breasts (about 2lbs)
- 1/4c orange juice
- 1/2c low-sodium chicken broth
- 1 tbsp Siracha
- 1.5 tbsp honey
- 1 tbsp Hoision
- 2 tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 1 tbsp extra virgin olive oil
- 4 bell peppers, seeded & sliced lengthwise (I used a mixture of red, yellow and orange)
- 4 cloves of garlic, minced
- Fresh black pepper to taste

HOW-TO:

In a large Ziploc bag, combine the orange juice, chicken broth, Siracha, honey, Hoision, and soy sauce. Add the chicken and let marinade at room temperature for 30 minutes. You can marinade the chicken in the fridge overnight. Just make sure to let it stand at room temperature for 30 minutes prior to cooking.

Once the chicken is done marinading, preheat your oven to 450*. Line a large roasting pan with aluminum foil & spray the rack with cooking spray. Line half of the wire rack with aluminum foil.

In a large bowl, add the peppers, oil, garlic, and pepper and mix well. Place the peppers on the side of the rack that is lined with aluminum foil.

Place the chicken on the other side of the rack that is not lined. In a small sauce pan, add the remaining marinade and cornstarch. Cook over medium-high heat until it begins to boil, stirring constantly. Continue to stir and cook for about 2-3 minutes, until it becomes thick. Brush the chicken with some of the sauce to coat evenly.

Place the peppers and chicken in the oven and bake for 15 minutes. Keep the marinade in the saucepan but remove it from heat. Once the peppers & chicken have baked for 15 minutes, brush the chicken with some more marinade & then bake for another 15 minutes.

To serve, brush the chicken with the remaining marinade one last time. Cut the each breast into 2 servings to make 4 servings of chicken. Serve alongside the peppers.

TIPS:
- To cut down on the spice, swap the Siracha for Balsamic Vinegar.
- To add a starch, add a serving of brown rice or Quinoa (see my Almond Quinoa blog post for a good recipe!) as a side dish.

Nutritional Info Per Serving (recipe yields 4 servings):
Calories: 350
Fat: 7g
Sodium: 568mg
Protein: 52g
Carbs: 16g