Description
This 30-minute honey sriracha chicken skillet is what takeout dreams are made of – but you can make it faster than delivery and it’s WAY more delicious!
Ingredients
Scale
- 1 lb (454g) ground chicken
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 3 tablespoons honey
- 2–3 tablespoons sriracha sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil. In a separate bowl, mix cornstarch and water to create a slurry. Add the slurry to your sauce mixture and whisk until smooth.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. Transfer to a plate.
- In the same skillet, add the remaining tablespoon of oil. Add ground chicken and break it up with a wooden spoon. Let it cook undisturbed for 2-3 minutes to develop golden brown edges before stirring. Continue cooking until no longer pink, about 5-6 minutes.
- Add minced garlic and grated ginger to the chicken. Stir continuously for 30 seconds until fragrant.
- Pour the sauce over the chicken and bring to a simmer. Cook for 1-2 minutes until the sauce begins to thicken.
- Return the broccoli to the pan and toss everything together, ensuring all pieces are coated in the sauce. Cook for another minute until everything is heated through.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or cauliflower rice.