Honey Sriracha Ground Chicken and Broccoli
This dish combines lean ground chicken, crisp broccoli florets, and a sticky honey sriracha glaze that’s both bold and comforting. It’s a perfect 30-minute dinner — high in protein, full of flavor, and can be served with rice, quinoa, or noodles. You can easily adjust the spice level to keep it mild or fiery to your taste.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 2–3
Ingredients
For the Chicken Stir-Fry
450g (1 lb) ground chicken
1 tbsp olive oil or sesame oil
2 cups broccoli florets
1 small onion, diced
2 garlic cloves, minced
1 tsp grated ginger
Salt and pepper, to taste
For the Honey Sriracha Sauce
3 tbsp low-sodium soy sauce (or tamari for gluten-free)
2 tbsp honey
1½ tbsp sriracha
1 tbsp rice vinegar or apple cider vinegar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water
Optional Garnishes
1 tsp toasted sesame seeds
1 green onion, finely sliced
Extra drizzle of honey or sriracha for topping
To Serve
Steamed jasmine rice, brown rice, or quinoa
Instructions
1. Cook the Broccoli
Bring a pot of water to a boil.
Add broccoli florets and blanch for 2 minutes, then immediately rinse under cold water (to keep bright and crisp).
Alternatively, you can stir-fry them directly if you prefer a crunchier texture.
2. Cook the Chicken
Heat olive or sesame oil in a large skillet over medium-high heat.
Add the ground chicken and cook for 5–6 minutes, breaking it up as it cooks, until browned and no longer pink.
Add diced onion, garlic, and ginger. Saute for 2 minutes until fragrant.
Season lightly with salt and pepper.
3. Make the Sauce
In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil.
Pour the sauce into the pan with the chicken and stir well.
Stir in the cornstarch-water mix to thicken.
Add the cooked broccoli and toss everything to coat evenly.
Cook for another 2–3 minutes until the sauce is glossy and clings to the chicken and broccoli.
4. Serve
Spoon the honey sriracha chicken and broccoli over warm rice or quinoa.
Sprinkle with sesame seeds and green onions for garnish.
Add an optional drizzle of honey for sweetness or sriracha for heat.
Tips
For a milder version, reduce sriracha to 1 tbsp and add a splash more honey.
Swap chicken with ground turkey, shrimp, or tofu.
Add extra veggies like bell peppers, carrots, or snap peas for more color.
Great for meal prep — stays fresh up to 3 days in the fridge.
Frequently Asked Questions
Q: Can I make this sauce ahead of time?
Yes! The honey sriracha sauce keeps up to 1 week in the fridge in a sealed jar. Shake before using.
Q: How can I make it healthier?
Use low-sodium soy sauce, reduce honey slightly, and serve over cauliflower rice or brown rice.
Q: Can I make it non-spicy?
Yes — simply replace sriracha with a mix of ketchup and chili flakes (or skip it altogether).
Nutritional Information
Calories: ~420 kcal
Protein: 35g
Carbohydrates: 28g
Fat: 14g
Fiber: 3g
Sugar: 14g