Sriracha Chicken Bites: One of my favorite easy meals

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Quite some time ago, @mrsbozz decided to start doing all of our meal prep on the weekends. She basically cooks everything for the coming week on Saturday or Sunday and then all we have to do when we get home is heat it up quick in the oven or airfryer.

It has worked out really well for us and it frees up more of our time in the evening to just relax and decompress from our day at work. She is probably one of the best cooks I have ever met and during the weekend I do my best to stay out of her way. Actually, when she is finished "prepping", I do all the dishes and I also take are of the dishes and leftovers each night after we finish eating.

It's the least I can do!

It's not that I can't cook, it's just that she is so good I don't mind letting her take the lead. Grilling on the other hand is my domain and I handle all the duties on the instances that we grill.

Every now and then though, when she asks what I want for dinner, I get a hankering for sriracha chicken bites and that meal is 100% me. I do all the prep and cooking. It's actually so easy that it's almost criminal that get away with being the one to cook it. So here is the recipe (with photos) in case you want to give it a try.

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These are the ingredients that make the dish so special. I'll get to them in a bit, but I'd like to point out that you can substitute the Frank's for sriracha sauce. We actually used to use sriracha sauce for this, but we found we enjoy the taste of the Frank's better, so we switched to that.

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As I said, it's "chicken bites", so the chicken has to be in there somewhere. If you have been following me for a while, you know that we buy about 20 pounds of boneless skinless chicken breasts every two or three months. I process all the chicken into either breasts for grilling, chunks for cooking, or shredded chicken for meals.

Then we vacuum seal it all and freeze it. The bag above is one of the chunk bags. This works out well for @mrsbozz because she doesn't like touching the chicken. We we do it this way she can just cut the bag open and dump it in the pan to cook.

I honestly think that is part of the reason making this dish has fallen on me. Since you have to touch the chicken to coat it, she wants no part of it!

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You also need a large sheet tray to put the chicken on. I usually cover it with parchment paper so it is easier to clean up. We got these heavy duty sheet pans at the Gordon Food Service store.

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The other thing that makes this dish so special is the panko bread crumbs that the chicken gets coated in.

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One of the keys to this dish is layering the flavor, so I always make sure to flavor both the bread crumbs and the egg wash before the chicken even touches it. I try to use a seasoning blend that doesn't have a lot of salt in it since the soy sauce has so much sodium already. We tend to use low sodium soy sauce, but it still packs a salty punch if you aren't careful.

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Of course it's a good idea to preheat your oven to 350 degrees.

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As I said, I also like to season the wet portion of the ingredients as well. I decided to add a little bit of garlic powder at the end for some extra kick. With the wet and dry portions of the dredge ready to go, it was time to make my chicken bites.

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Here they are all ready to go in the oven. It seems like I always have too little or too much of the breadcrumbs. Of course it is better to have too many because if you have too little you need to have someone add more for you. With everything complete, I mix the leftover eggs and crumbs together and throw them in the trash.

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Now it's time to make the sauce that you toss the bites in. It starts with 1/4 cup of soy sauce. As I said, we use the low sodium stuff.

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Followed by a 1/4 cup of honey. As you can see, that gives you a 1/2 cup of liquid. I wanted to show you the view from the side as well because just the view from the top doesn't make it obvious I added the honey.

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I added two tablespoons of hot sauce. You can add more or less depending on your palette. The two tablespoons gave us the perfect amount of spice. @mrsbozz can handle spicy stuff better than I can and she said it was just right!

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Finally, I used my IKEA garlic press to add a couple cloves of garlic to the mix.

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The sauce goes on the stove top at low heat and you just let it simmer while you wait for the chicken to finish. Whisking occasionally.

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Usually we just have roasted broccoli with this dish, but the other day we decided to have one of these butternut squash mac and cheeses from Trader Joe's. They only release these in the fall, and since we don't have a Trader Joe's near us, we often come home from Ohio with a cooler full of them to last us the year.

I know the photo above probably doesn't look that great before it cooks, but trust me, it is pretty amazing!

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I was using the oven for the chicken bites, so we used the airfryer for the mac and cheese and broccoli.

The chicken usually takes about twenty to twenty five minutes in the oven at 350 before it is done.

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It's good to have a nice big bowl that won't stain to toss the chicken and sauce in.

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Like all good Americans, we have ranch dressing close at hand for dipping the chicken.

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With everything full cooked, it's assembly time!

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I'm not kidding, this dish is so easy to make you won't believe it.

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Plus, it's totally delicious. Don't take my word for it though, make some yourself! Obviously, if you like them a little more saucy, you can double the ingredients for the sauce.

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All pictures/screenshots taken by myself or @mrsbozz unless otherwise sourced