Winter nights call for a meal that warms you from the inside out. You deserve a dinner that is both fast and flavorful after a long day.
This honey sriracha ground chicken delivers exactly that in just twenty-five minutes. It is the ultimate solution for your busiest weeknights this season.
Why You’ll Love This Recipe
This dish is a total game-changer for your meal prep routine. It uses simple ingredients that you likely already have in your pantry.
The balance of sweet honey and spicy sriracha is absolutely addictive. You will love how the glossy sauce clings to every piece of chicken.
It feels like takeout but is much better for your body. Making a healthy reset meal has never tasted this indulgent or satisfying.
The Easy Process
Everything comes together in one large skillet for minimal cleanup. You will steam the broccoli separately to keep it bright and crisp.
The sauce thickens quickly into a beautiful glaze right before your eyes. It is a foolproof method for any home cook to master.
What You’ll Need
- 1 lb ground chicken
- 4 cups broccoli florets
- 1/4 cup honey
- 2 tbsp sriracha sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 1 tsp water
- 1/2 tsp red pepper flakes
- 2 green onions, sliced
- 1 tsp sesame seeds
Step-by-Step Directions
- In a small mixing bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- Bring a small amount of water to a boil in a pot with a steamer basket; steam the broccoli florets for 3 to 4 minutes until tender-crisp, then remove and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground chicken to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink.
- Drain any excess liquid or fat from the pan.
- Pour the prepared honey-sriracha sauce over the cooked chicken and stir to coat.
- Whisk the cornstarch and water together in a small ramekin to create a slurry, then pour it into the skillet.
- Simmer the chicken and sauce for 1 to 2 minutes until the glaze thickens and becomes glossy.
- Fold the steamed broccoli into the chicken mixture and toss gently to coat everything in the sauce.
- Remove from heat and garnish with sliced green onions, sesame seeds, and red pepper flakes before serving.
Best Ways to Enjoy
Serve this over a bed of fluffy jasmine rice or nutty quinoa. For a lower-carb option, try it with cauliflower rice instead.
This meal is perfect for a cozy weeknight dinner at home. Add a side of cucumber salad for a refreshing crunch.
Keep It Fresh
Store your leftovers in an airtight container for up to four days. This recipe is fantastic for batch cooking on Sundays.
To reheat, simply pop it in a skillet over medium heat. Add a splash of water to loosen the sauce if needed.
Tips for Best Results
- Use fresh ginger for the most vibrant flavor.
- Avoid over-steaming the broccoli to keep it from getting mushy.
- Drain the chicken well so the sauce stays thick.
- Prep your sauce ingredients before you start the stove.
- Add extra sriracha if you want more winter heat.
- Garnish generously with onions for a professional look.
Make It Your Own
- Swap ground chicken for ground turkey or lean beef.
- Use snap peas or bell peppers for a seasonal spring twist.
- Replace honey with agave nectar for a different sweetness.
- Add extra red pepper flakes for a spicy kick.
Common Questions
Can I make this ahead of time?
Yes, this recipe stays fresh and delicious for several days. It is an excellent choice for your weekly meal prep.
Is this dish very spicy?
The honey balances the sriracha heat perfectly. You can easily adjust the spice by adding more or less sriracha.
How do I know the chicken is done?
The ground chicken should be fully browned with no pink remaining. This usually takes about five to seven minutes.
I hope this spicy and sweet dish brings some warmth to your kitchen. You are going to love how quickly this comes together. Happy cooking!
— Emily
Ingredients
Method
- In a small mixing bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- Bring a small amount of water to a boil in a pot with a steamer basket; steam the broccoli florets for 3 to 4 minutes until tender-crisp, then remove and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground chicken to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink.
- Drain any excess liquid or fat from the pan.
- Pour the prepared honey-sriracha sauce over the cooked chicken and stir to coat.
- Whisk the cornstarch and water together in a small ramekin to create a slurry, then pour it into the skillet.
- Simmer the chicken and sauce for 1 to 2 minutes until the glaze thickens and becomes glossy.
- Fold the steamed broccoli into the chicken mixture and toss gently to coat everything in the sauce.
- Remove from heat and garnish with sliced green onions, sesame seeds, and red pepper flakes before serving.
