Honey Sriracha Ground Chicken and Broccoli

Honey Sriracha ground chicken tossed with crisp broccoli and a sticky, balanced sauce — fast enough for weeknights, bold enough to satisfy takeout cravings. This one-skillet meal comes together in about 20 minutes and hits sweet, spicy, salty, and savory notes with minimal fuss. If you plan to share or republish the recipe, please review our site terms and conditions before posting.

Why you’ll love this dish

This recipe gives you takeout-level flavor without the wait or mystery ingredients. Ground chicken absorbs the sauce quickly, broccoli keeps the plate bright and crunchy, and the honey-plus-sriracha combo creates a glossy glaze that clings to every bite. It’s perfect for:

• Weeknight dinners when you want something quick and satisfying.
• Meal-prep lunches — it reheats well and pairs easily with rice or cauliflower rice.
• Families who want a mildly spicy option (you control the heat).

"A weeknight lifesaver: bold flavor, five-minute cleanup, and everyone goes back for seconds."

The cooking process explained

The technique here is straightforward: brown, aromatics, quick-veg sauté, then a glossy sauce finish. Browning the ground chicken first builds savory depth; adding aromatics (garlic, ginger) at the right moment keeps them from burning while maximizing fragrance. A cornstarch slurry thickens the sauce quickly so it clings to the meat and broccoli rather than pooling on the plate.

Expect roughly:

• 5–7 minutes to brown the chicken
• 1 minute for garlic and ginger
• 3–4 minutes to cook broccoli to crisp-tender
• 2–3 minutes after adding sauce for thickening

What you’ll need

• 1 pound (450 g) ground chicken — lean or regular both work; slightly fattier adds flavor.
• 3 cups broccoli florets — bite-sized pieces cook evenly.
• 2 cloves garlic, minced — use 1 clove if you prefer milder garlic.
• 1 teaspoon fresh ginger, grated — or 1/4 teaspoon ground ginger in a pinch.
• 2 tablespoons low sodium soy sauce — tamari for gluten-free.
• 2 tablespoons honey — maple syrup or brown sugar can substitute (maple mellows sweetness).
• 1 tablespoon sriracha — adjust to taste or swap with gochujang for a deeper chili flavor.
• 1 tablespoon rice vinegar — adds brightness; white wine vinegar is a workable alternative.
• 1 teaspoon sesame oil — for finishing flavor (not for high-heat cooking).
• 1 teaspoon cornstarch mixed with 1 tablespoon water — the slurry that thickens the sauce.
• 1 tablespoon sesame seeds — toasted if you have time.
• 2 green onions, sliced — for garnish.

Ingredient notes: If you want more vegetables, bell pepper or snap peas slot in well. For a lower-carb plate, serve over cauliflower rice.

Step-by-step instructions

1. Heat a large skillet over medium heat. Add the ground chicken and break it up with a spatula. Cook 5–7 minutes until browned and cooked through. If there’s excess liquid, drain it off so the sauce can cling to the meat.
2. Push the chicken to one side (or remove briefly). Add the minced garlic and grated ginger to the pan and sauté 30–60 seconds until fragrant but not browned.
3. Add the broccoli florets to the skillet. Sauté 3–4 minutes, stirring occasionally, until the broccoli is bright green and just tender-crisp. If you like softer broccoli, add a splash of water and cover briefly for 1–2 minutes.
4. In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil. Stir in the cornstarch slurry until smooth.
5. Pour the sauce over the chicken and broccoli. Stir thoroughly to coat, and cook 2–3 minutes until the sauce thickens and becomes glossy.
6. Remove from heat. Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice, jasmine rice, or cauliflower rice.

Best ways to enjoy it

Serve this over:

• Steamed jasmine or brown rice for a classic pairing.
• Cauliflower rice or shirataki rice for a lower-carb option.
• Tossed with cooked noodles (lo mein or rice noodles) for a looser, saucier dish.

Finish with extras:

• A squeeze of lime for brightness.
• A handful of chopped cilantro or toasted peanuts for texture.
• A drizzle of extra sesame oil or chili oil for more aroma and heat.

For meal prep, portion into containers with rice on the bottom and chicken mixture on top to keep textures balanced.

Storage and reheating tips

• Refrigeration: Store leftovers in an airtight container. Keep in the refrigerator up to 3–4 days.
• Freezing: Transfer cooled portions to freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce, and heat until the internal temperature reaches 165°F (74°C). You can also microwave in 30–45 second bursts, stirring between intervals.
• Safety note: Do not refreeze leftovers that were thawed in the fridge more than once. For details on permitted reuse and site policies, you can view our terms and conditions.

Helpful cooking tips

• Don’t overcrowd the pan when browning the chicken — working in a hot pan gives better color and flavor.
• If using very lean ground chicken and you notice dryness, stir in 1 teaspoon of neutral oil or a splash of chicken stock while cooking.
• Toast sesame seeds in a dry skillet for 1–2 minutes until fragrant to heighten their nuttiness.
• Taste the sauce before thickening: adjust sweetness or acidity in small increments (1/2 teaspoon) until it’s balanced.
• Make it faster: use pre-chopped broccoli or frozen florets (thaw and drain first) and premade grated ginger.

Creative twists

• Swap protein: Ground turkey, pork, or crumbled firm tofu work well.
• Make it saucier: Double the sauce amounts and skip part of the cornstarch for a looser finish.
• Go gluten-free: Use tamari instead of soy sauce.
• Heat levels: Use less sriracha for milder heat, or add chili flakes or extra sriracha for a spicier kick.
• Add crunch: Top with roasted cashews or crushed roasted peanuts.

Common questions

Q: How long does this take from start to finish?
A: Active cook time is about 15–20 minutes. Including prep (chopping broccoli, mincing garlic), aim for 20–25 minutes total.

Q: Can I make this ahead for meal prep?
A: Yes. Cook fully, cool, and portion into airtight containers with rice. It keeps well for 3–4 days in the fridge and reheats nicely.

Q: Is there a low-sugar option?
A: Reduce the honey to 1 tablespoon and increase rice vinegar by 1/2 teaspoon, or substitute 1 tablespoon of low-calorie sweetener compatible with cooking (erythritol mixes can alter texture).

Q: Can I use frozen broccoli?
A: Yes — thaw and drain well, or briefly steam and pat dry before adding so the pan doesn’t steam the chicken.

Q: How do I control spice for kids?
A: Start with 1 teaspoon of sriracha and taste before adding more. The honey will temper the heat, so adjust to your family’s tolerance.

If you want more quick skillet dinners with bold flavors, try other recipes in our collection for inspiration and weeknight crowd-pleasers.

Honey Sriracha Ground Chicken with Broccoli

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A quick and flavorful one-skillet meal featuring ground chicken, broccoli, and a sweet and spicy honey sriracha sauce, perfect for weeknight dinners.

• Author: nigob439gmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian
• Diet: Poultry

Ingredients

Scale 1x2x3x

• 1 pound (450 g) ground chicken
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon sesame seeds
• 2 green onions, sliced

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Instructions

1. Heat a large skillet over medium heat. Add the ground chicken and break it up with a spatula. Cook for 5–7 minutes until browned and cooked through.
2. Push the chicken to one side (or remove briefly). Add the minced garlic and grated ginger to the pan and sauté for 30–60 seconds until fragrant but not browned.
3. Add the broccoli florets to the skillet. Sauté for 3–4 minutes until bright green and just tender-crisp.
4. In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil. Stir in the cornstarch slurry until smooth.
5. Pour the sauce over the chicken and broccoli. Stir thoroughly to coat, and cook for 2–3 minutes until the sauce thickens and becomes glossy.
6. Remove from heat. Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or cauliflower rice.

Notes

For a lower-carb option, serve over cauliflower rice. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.