Honey Sriracha Ground Chicken and Broccoli
A delightful dish balancing sweetness and heat, perfect for busy weeknights or a quick lunch.
- 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
- 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
Instructions
- Whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
- 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.
- 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.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the sauce mixture and stir to coat the chicken. Let it simmer for 2–3 minutes until slightly thickened.
- Return broccoli to the skillet, tossing everything to coat well.
- 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.