Honey Sriracha Ground Chicken and Broccoli
This Honey Sriracha Ground Chicken and Broccoli recipe offers a delightful balance of sweet and spicy flavors, featuring tender ground chicken and crisp-tender broccoli florets coated in a luscious honey sriracha glaze. Ready in under 30 minutes, it's a perfect weeknight meal that's both delicious and healthy.
Equipment
- Large Skillet or Wok
- Small bowl
- Whisk
- Spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Grater
- Garlic press (optional)
- Lid for skillet or wok
Ingredients
- 1 pound ground chicken
- 4 cups broccoli florets
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons sriracha
- 1 tablespoon soy sauce low sodium recommended
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced for sauce
- ½ teaspoon ginger, grated for sauce
- 1 tablespoon olive oil
- ¼ cup water
- Salt to taste
- Pepper to taste
- Sesame seeds optional garnish
- Chopped green onions optional garnish
Instructions
- In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground chicken and chopped onion to the skillet. Cook, breaking up the chicken with a spoon, until the chicken is cooked through and the onion is softened, about 5-7 minutes. Drain off any excess fat.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Add the broccoli florets to the skillet with the ground chicken.
- Pour in the 1/4 cup of water. Cover the skillet and let the broccoli steam for about 3-5 minutes, or until it is crisp-tender.
- Pour the Honey Sriracha sauce over the ground chicken and broccoli.
- Stir well to coat everything evenly.
- Cook for another 2-3 minutes, or until the sauce has thickened slightly and is heated through.
- Season with salt and pepper to taste.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately over rice, quinoa, or cauliflower rice.
Notes
For a sweeter sauce, add more honey. For a spicier sauce, add more sriracha. You can substitute ground turkey or shrimp for the ground chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce can be made ahead of time and stored in the refrigerator for up to a week. To minimize excess fat, opt for lean ground chicken (around 93% lean).