Honey Sriracha Ground Chicken and Broccoli

Why Make This Recipe

Honey Sriracha Ground Chicken and Broccoli is a delightful dish that balances sweetness and heat. It’s simple to prepare, making it perfect for busy weeknights or a quick lunch. The tender broccoli complements the savory ground chicken and the flavorful sauce, while the sesame seeds and green onions add a lovely finish. This dish is not only tasty, but it’s also nutritious, packed with protein and veggies.

How to Make Honey Sriracha Ground Chicken and Broccoli

Ingredients

• 1 lb ground chicken
• 2 cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 1/3 cup honey
• 3 tbsp sriracha sauce
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil (optional)
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Sesame seeds and sliced green onions for garnish

Directions

1. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil. Set this sauce mixture aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli and sauté for 3–4 minutes until just tender. Remove and set aside.
3. In the same skillet, add the remaining olive oil. Add the ground chicken, season with salt and pepper, and cook while breaking it apart until brown (about 5–6 minutes).
4. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
5. Pour in the sauce mixture and stir to coat the chicken. Let it simmer for 2–3 minutes until slightly thickened.
6. Return the broccoli to the skillet, tossing everything together to coat well.
7. Garnish with sesame seeds and green onions before serving!

How to Serve Honey Sriracha Ground Chicken and Broccoli

Serve this dish warm, straight from the skillet. It pairs wonderfully with steamed rice or quinoa. You can also enjoy it in lettuce wraps or over a bed of noodles for a different twist.

How to Store Honey Sriracha Ground Chicken and Broccoli

If you have leftovers, let the dish cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet or microwave until heated through.

Tips to Make Honey Sriracha Ground Chicken and Broccoli

• For extra crunch, add chopped nuts like peanuts or cashews before serving.
• Adjust the level of sriracha based on your heat preference. You can make it milder by using less sriracha or balancing it with more honey.
• Make sure to cut the broccoli into small florets for even cooking.

Variation

You can easily swap ground chicken for ground turkey or beef if you prefer. For a vegetarian option, use crumbled tofu or tempeh, and make sure to adjust the cooking time accordingly.

FAQs

Q: Can I use frozen broccoli?
A: Yes, frozen broccoli works just fine in this recipe. Just make sure to thaw it before cooking or add a little extra time to sauté.

Q: How spicy is this dish?
A: The spice level can vary based on how much sriracha you use. If you’re concerned about the heat, start with less and add more to taste.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and broccoli in advance and reheat it when you’re ready to eat. The flavors will deepen as it sits!

Honey Sriracha Ground Chicken and Broccoli

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A delightful dish balancing sweetness and heat, perfect for busy weeknights or a quick lunch.

• Author: martha
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 2 cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 1/3 cup honey
• 3 tbsp sriracha sauce
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil (optional)
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Sesame seeds and sliced green onions for garnish

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Instructions

1. Whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add broccoli and sauté for 3–4 minutes until tender. Remove and set aside.
3. In the same skillet, add remaining olive oil. Add ground chicken, season with salt and pepper, and cook while breaking it apart until brown, about 5–6 minutes.
4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Pour in the sauce mixture and stir to coat the chicken. Let it simmer for 2–3 minutes until slightly thickened.
6. Return broccoli to the skillet, tossing everything to coat well.
7. Garnish with sesame seeds and green onions before serving!

Notes

Serve warm with steamed rice or quinoa. Leftovers can be stored in an airtight container in the fridge for up to 3 days.