Description
This High-Protein Honey Sriracha Chicken and Broccoli Dinner is a quick, flavorful, and nutritious meal perfect for busy weeknights. Ground chicken is cooked to perfection with garlic and ginger, then tossed with tender broccoli florets in a sweet and spicy honey sriracha sauce. Finished with a rich sesame oil glaze and garnished with sesame seeds and green onions, this dish offers a balanced combination of protein, veggies, and bold flavors, and is ideal for a healthy, satisfying dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb (450g) ground chicken
- 3 cups broccoli florets
Flavorings and Sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Cook the Ground Chicken: Heat a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up with a spatula to ensure even cooking. Drain any excess liquid from the pan to keep the dish from becoming soggy.
- Sauté Aromatics: Add minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant, infusing the chicken with savory flavor.
- Cook Broccoli: Stir in the broccoli florets and cook for 3–4 minutes, allowing them to become slightly tender but still crisp, preserving their texture and nutrients.
- Prepare Sauce: In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, sesame oil, and the cornstarch slurry made by mixing cornstarch with water. This will create a smooth, thickening sauce.
- Combine and Thicken Sauce: Pour the sauce mixture over the chicken and broccoli in the skillet. Stir well to coat all ingredients evenly. Cook for an additional 2–3 minutes until the sauce thickens to a glossy consistency.
- Garnish and Serve: Remove the skillet from heat. Sprinkle with sesame seeds and sliced green onions for added texture and flavor. Serve hot over steamed rice or cauliflower rice for a complete meal.
Notes
- Adjust the sriracha amount according to your preferred spice level.
- To make this dish gluten-free, substitute soy sauce with tamari.
- For a lower carb option, serve over cauliflower rice instead of regular rice.
- You can add other vegetables like bell peppers or snap peas for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
