Firecracker Chicken and Broccoli

When I stumbled upon this recipe a few weeks ago I almost thought it was a joke. HOW could there be a recipe so perfect for John and I? I mean Asian style food is my favorite, buffalo sauce is his favorite, and brown sugar makes life sweeter. As soon as I saw this I added it to our menu and decided we needed it in our lives ASAP. I'm pretty sure I made it within two day of discovering it and boy was it good! It was spicy but not too hot, the brown sugar did an effective job of cutting the heat.

I made the recipe exactly as written below but didn't find mine needed an hour to bake. It wasn't saucy enough to withstand an hour in the oven so once 30 minutes had passed and all the sauce was sticking the chicken I removed it and served it. This even reheated beautifully. A perfect meal in this house!

Source: Slightly adapted from Hezzi-D's Books and Cooks

Ingredients:
1 T. olive oil
1 pound boneless, skinless chicken breasts
1 t. salt
1 t. black pepper
1/2 c. cornstarch
2 eggs

For the Sauce:
1/3 c. buffalo sauce
1/2 c. light brown sugar
2 t. rice wine vinegar
2 garlic cloves, minced
1/2 t. salt

2 c. steamed broccoli florets

Directions:

1- Preheat the oven to 350.

2- Dice chicken into 1" pieces.

3- Pour the cornstarch in a shallow dish. Beat the eggs in a separate shallow dish.
4- Heat the olive oil in a large skillet over medium heat. Dip the chicken into the cornstarch and then in the eggs. Cook the chicken for 5 minutes or until just browned. Place in a 9 x 13 greased baking dish along with the broccoli florets.

5- In a bowl combine the buffalo sauce, brown sugar, vinegar, garlic, salt. Pour evenly over top of the chicken and broccoli and bake for 30 minutes-1 hour, stirring every 15 minutes, until the sauce is completely coating the chicken.
6. Remove from oven and serve over top of rice.