Description
A quick, one-pan stir-fry featuring lean ground chicken and broccoli tossed in a sticky, spicy-sweet honey sriracha sauce. Ready in 20 minutes!
Ingredients
Scale
1 Tbsp (16g) Olive Oil, divided
12 oz Broccoli Florets, cut into bite-size pieces
1 lb Ground Chicken (97/3)
1/4 C (60g) Sweet Chili Sauce
2 Tbsp (42g) Honey
2–3 Tbsp (30-45g) Sriracha, to spice preference
2 Tbsp (30g) Soy Sauce
1 Tbsp (16g) Toasted Sesame Oil
1 tsp Garlic Powder
1 tsp Ground Ginger
Sesame Seeds and Green Onion, for garnish
Instructions
- Heat 1/2 Tbsp of olive oil in a large skillet over medium-high heat. Add the broccoli and leave untouched for 1-2 minutes to develop browning. Stir and cook until dark green, about 3-4 minutes longer. Transfer to a plate.
- Add remaining olive oil to skillet. Brown ground chicken on both sides before breaking it apart and cooking fully.
- While chicken cooks, mix sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ginger.
- Add sauce to cooked chicken. Cook, stirring, until sauce thickens and becomes glossy.
- Add broccoli back to skillet. Stir to combine and coat in sauce. Garnish with sesame seeds and green onion before serving.
Notes
- For a less spicy dish, start with 2 Tbsp sriracha. You can always add more.
- Use tamari instead of soy sauce for a gluten-free version.
- Leftovers keep well in the fridge for up to 3 days. Reheat gently in a skillet.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260 calories
- Sugar: ~12g
- Sodium: ~800mg
- Fat: 11 grams fat
- Saturated Fat: ~2.5g
- Trans Fat: 0g
- Carbohydrates: 18 grams carbohydrates
- Fiber: ~3g
- Protein: 30 grams protein
- Cholesterol: ~95mg