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- 500g boneless chicken thighs, diced - 2 cups broccoli florets - 1/4 cup honey - 3 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch ginger, grated - Sesame seeds for garnish - Green onions, chopped for garnish - Salt and pepper to taste To create the best Honey Sriracha Chicken & Broccoli, you need fresh ingredients. Start with boneless chicken thighs. They stay juicy and tender. Diced broccoli florets add crunch and color. Honey gives a sweet touch, while Sriracha adds a spicy kick. The blend of these main ingredients makes a delightful dish. Next, the additional ingredients balance flavors. Soy sauce adds depth, and sesame oil gives a nutty flavor. Fresh garlic and ginger brighten the dish. Together, these elements create a marinade that infuses the chicken with taste. For garnishes, I recommend sesame seeds and chopped green onions. They make your dish look pretty and add a final burst of flavor. Season with salt and pepper to enhance the taste. Gather all these items before you start cooking. Being prepared helps you make a delicious meal with ease. {{ingredient_image_1}} To start, grab a large bowl. In it, mix together the following: - 1/4 cup honey - 3 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch ginger, grated Stir well until everything blends into a smooth sauce. The sweet honey and spicy Sriracha will create a tasty balance. Next, take your diced chicken thighs. Add them to the marinade in the bowl. Make sure each piece is well coated. Once coated, cover the bowl and place it in the refrigerator. Let it marinate for at least 30 minutes. If you have time, let it sit for two hours. This extra time helps the chicken soak up all the flavors. Now, it’s time to cook! Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken (remember to save the marinade for later). Stir-fry the chicken for about 5-7 minutes, until it's browned and fully cooked. After the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the broccoli florets. Cook them for 3-4 minutes until they are tender-crisp. While the broccoli cooks, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. This creates a slurry to thicken the sauce. Return the cooked chicken to the skillet with the broccoli. Pour the reserved marinade over the chicken and broccoli. Let it simmer for 2-3 minutes. Then, stir in the cornstarch slurry. Keep stirring until the sauce thickens. Season with salt and pepper to taste. Once done, remove from heat and serve hot. Garnish with sesame seeds and chopped green onions for added flavor and color. Marinating your chicken is key to great taste. I recommend marinating for at least 30 minutes. For even better flavor, try marinating for up to 2 hours. This allows the chicken to absorb all the delicious flavors from the honey, Sriracha, soy sauce, sesame oil, garlic, and ginger. Make sure to coat each piece well. Cover the bowl, and place it in the fridge. This keeps the chicken cool and safe while it soaks up all that goodness. For the best stir-fry, keep your skillet or wok hot. Heat a tablespoon of oil over medium-high heat. Once it shimmers, add the marinated chicken. Stir-fry for about 5-7 minutes until it’s browned and cooked through. Don’t overcrowd the pan; this helps your chicken cook evenly. After cooking the chicken, add the broccoli. Cook it for 3-4 minutes until it’s tender-crisp. This gives a great texture and keeps the bright green color. If your chicken turns out tough, it may have been overcooked. Always keep an eye on the time. For sauce that’s too thin, mix cornstarch with water to make a slurry. Add it while stirring to thicken your sauce. If your sauce is too thick, add a splash of water to loosen it up. Season with salt and pepper to taste. These simple fixes will help you create a perfect dish every time. Pro Tips Marinate Longer for Depth: For a more intense flavor, marinate the chicken for up to 2 hours. This allows the spices and honey to penetrate the meat better. Control the Heat: If you prefer a milder dish, reduce the amount of Sriracha or replace it with a mild chili sauce. You can also add some extra honey to balance the heat. Perfect Broccoli Texture: To keep the broccoli vibrant and crisp, avoid overcooking. Aim for a tender-crisp texture, which takes about 3-4 minutes in the skillet. Thickening the Sauce: Ensure to mix the cornstarch with cold water before adding it to the skillet. This prevents lumps and helps achieve a smooth sauce consistency. {{image_2}} You can swap chicken for shrimp, tofu, or pork. Shrimp cooks quickly and adds a sweet touch. Tofu is a great choice for a plant-based meal. Use firm tofu, and make sure to press it to remove excess water. Pork brings a savory flavor that pairs well with the sauce. Adjust cooking times for each protein to ensure they cook through. Broccoli shines in this dish, but many veggies work well too. Try bell peppers for a sweet crunch. Carrots add color and natural sweetness. Snap peas or green beans offer a fresh bite. You can mix and match veggies based on your taste and what you have on hand. To control the heat, play with the Sriracha amount. Start with less if you prefer mild flavors. You can add chili flakes for more spice without changing the sauce. For a different flavor, try sweet chili sauce or a dash of hot sauce. Adjusting the heat makes this dish fit any palate. To store leftovers in the refrigerator, let the chicken and broccoli cool. Place them in an airtight container. This keeps them fresh. You can store them for up to three days. Reheat them in the microwave or on the stove. Make sure they heat evenly. For long-term storage, you can freeze the Honey Sriracha Chicken and Broccoli. Place the cooled dish in a freezer-safe container. Be sure to label it with the date. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or microwave until hot. To ensure food safety when storing, always cool food quickly before putting it away. Avoid leaving it out for more than two hours. Check the temperature of your fridge; it should be at or below 40°F (4°C). When reheating, make sure the food reaches 165°F (74°C) to kill any germs. Always use clean utensils when serving or storing leftovers. Yes, you can use chicken breasts. They cook faster and are leaner. However, chicken thighs are juicier and have more flavor. Thighs stay moist during cooking. They also hold onto the marinade better. If you use breasts, watch them closely to avoid drying out. Yes, there are great gluten-free options. Look for tamari, which is made without wheat. Coconut aminos is another tasty choice. Both will work well in this recipe. Just remember to check labels for gluten-free status. To add more heat, try these tips. Use extra Sriracha in the marinade. Add red pepper flakes for a kick. You can also toss in sliced fresh chili peppers. For a smoky flavor, try adding chipotle sauce. Adjust to your taste for the perfect spice level. This recipe highlights simple ingredients and easy steps for delicious chicken and broccoli. You learned how to prepare a tasty marinade and cook perfectly tender chicken. Remember, marinating well brings out the best flavors. Don't forget the tips for storage and variations to keep meals exciting. Cooking should be fun and creative. Experiment with different proteins or veggies to suit your taste. Enjoy every bite of your dish and share it with friends!

Honey Sriracha Chicken & Broccoli

A delicious and spicy chicken dish with broccoli, coated in a sweet and tangy honey Sriracha sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken thighs, diced
  • 2 cups broccoli florets
  • 0.25 cup honey
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • to taste salt and pepper
  • for garnish sesame seeds
  • for garnish green onions, chopped

Instructions
 

  • In a large bowl, mix honey, Sriracha, soy sauce, sesame oil, minced garlic, and grated ginger together to create the marinade.
  • Add the diced chicken thighs to the marinade, ensuring they are well coated. Cover and marinate for at least 30 minutes in the refrigerator (or up to 2 hours for enhanced flavor).
  • In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once hot, add the marinated chicken (reserve the marinade for later) and stir-fry until browned and cooked through, about 5-7 minutes.
  • Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets and cook for 3-4 minutes until tender-crisp.
  • While the broccoli is cooking, mix cornstarch with water in a small bowl to create a slurry.
  • Return the cooked chicken to the skillet with the broccoli, pour the reserved marinade over the mixture, and let it simmer for 2-3 minutes.
  • Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
  • Remove from heat and serve hot, garnished with sesame seeds and chopped green onions.

Notes

Serve over steamed rice or quinoa for a complete meal.
Keyword broccoli, chicken, honey, sriracha, stir-fry