Honey Sriracha Ground Chicken with Broccoli
A quick and flavorful one-skillet meal featuring ground chicken, broccoli, and a sweet and spicy honey sriracha sauce, perfect for weeknight dinners.
- 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
- 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
Instructions
- 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.
- 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.
- Add the broccoli florets to the skillet. Sauté for 3–4 minutes until bright green and just tender-crisp.
- In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil. Stir in the cornstarch slurry until smooth.
- 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.
- 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.