Description
This honey sriracha chicken recipe is a sweet and spicy stir-fry combined with fresh broccoli and vegetables, served over rice or quinoa.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces (or chicken breast)
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 1/2 tbsp sriracha (adjust more or less to taste)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp toasted sesame oil (or neutral oil if unavailable)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 ground ginger)
- 1/4 tsp black pepper
- 1/4 cup honey
- 2 –3 tbsp sriracha (start with 2 tbsp, add more for extra heat)
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp ketchup (optional but recommended)
- 1/4 cup water or low-sodium chicken broth
- 1 –2 tsp cornstarch (for thickening; use 2 tsp for a thicker glaze)
- 3 cups broccoli florets (fresh or frozen, bite-size pieces)
- 1 medium carrot, peeled and thinly sliced on a bias (optional)
- 1 red bell pepper, seeded and sliced into thin strips (optional)
- 2 tbsp neutral oil (canola, avocado, or vegetable), divided
- 1/4 tsp kosher salt (or to taste)
- 1/8 tsp black pepper
- 3 –4 cups cooked rice (jasmine, basmati, or brown rice) or quinoa
- 1 green onion, thinly sliced
- 1 –2 tsp toasted sesame seeds
- Lime wedges (optional)
- Extra sriracha, for drizzling (optional)
Instructions
- Rinse 1 1/2–2 cups uncooked rice under cold water until the water runs mostly clear.
- Cook according to package directions (stovetop or rice cooker) so it’s ready when the chicken and broccoli are done.
- Fluff with a fork and keep warm.
- In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 1/2 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, grated ginger, and 1/4 tsp black pepper.
- Add the chicken pieces and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 15–20 minutes (up to 4 hours for deeper flavor).
- Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat.
- Add the broccoli florets and carrot slices. Season lightly with salt and pepper.
- Stir-fry for 4–5 minutes, until the broccoli is bright green and just tender-crisp.
- If using bell pepper, add it in the last 2 minutes so it stays slightly crisp.
- Transfer the cooked vegetables to a plate and set aside.
- In the same skillet or wok, heat the remaining 1 tbsp oil over medium-high heat.
- Remove the chicken from the marinade, letting the excess drip off (discard any leftover marinade).
- Add the chicken in a single layer; do not overcrowd. Cook in batches if needed.
- Sear for 3–4 minutes without moving it too much so it develops color, then flip and cook another 3–4 minutes, until browned and cooked through (internal temperature 165°F / 74°C).
- If the pan starts to burn or get too dark, reduce the heat slightly.
- Once the chicken is cooked, reduce heat to medium.
- Give the sauce a quick stir (cornstarch may have settled) and pour it over the chicken.
- Stir continuously as the sauce comes to a simmer; it will thicken and turn glossy in 1–3 minutes.
- If the sauce becomes too thick, add a splash of water or broth to loosen to your desired consistency.
- Add the cooked broccoli, carrot, and bell pepper back into the pan with the saucy chicken.
- Toss everything together until the vegetables are well coated and heated through, about 1–2 minutes.
- Turn off the heat and let the mixture sit for a minute to allow flavors to meld.
- Divide the warm rice among 4 bowls.
- Spoon the honey sriracha chicken and broccoli mixture over the rice.
- Sprinkle with sliced green onions and toasted sesame seeds.
- Drizzle with extra sriracha if you want more heat, and serve with lime wedges for squeezing over the top.
Notes
- For extra crunch, add a handful of chopped roasted peanuts or cashews on top.
- For more freshness, add thinly sliced cucumber or shredded red cabbage to the bowls just before serving.
- To make it lighter, use cauliflower rice instead of regular rice, and reduce the honey slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 781mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 108mg