Firecracker Chicken (High-Protein Optimized)

Why this version is better

Cutting brown sugar from ½ cup to ¼ cup removes ~97 calories and ~25g of simple carbs per recipe (about 6g carbs per serving), directly supporting moderate-carb and high-protein goals. Reducing vegetable oil from ¼ cup to 2 Tbsp removes ~120 calories and ~14g fat per recipe (~3.5g fat per serving), supporting moderate-fat goals. Increasing chicken from 1.5 lb to 2 lb adds roughly 44g protein per recipe (~11g per serving) while keeping fat gains minimal, powerfully boosting the high-protein profile.

Cooking note: Reducing brown sugar by 50% thickens the sauce less, so a small cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) is added to the sauce step to maintain gloss and viscosity. Cutting oil from ¼ cup to 2 Tbsp requires using a non-stick or well-seasoned pan and slightly lower heat to prevent sticking. Replacing half the chicken breast weight with an extra breast keeps the protein-to-fat ratio high since chicken breast is leaner than thigh.