Ingredients
Scale
- 1 lb ground chicken
- 2 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/3 cup honey
- 3 tbsp sriracha sauce
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil (optional)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- Whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil; set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat; sauté broccoli 3–4 minutes until just tender; remove and set aside.
- Add remaining oil, cook ground chicken 5–6 minutes until browned, breaking apart as you go.
- Stir in garlic and cook 30 seconds.
- Pour in sauce, simmer 2–3 minutes until slightly thickened.
- Return broccoli to skillet, toss to coat. Garnish with sesame seeds and green onions before serving.
Notes
- Adjust sriracha for desired heat.
- Frozen broccoli works; thaw and pat dry first.
- Double sauce for extra sticky texture.
- Reheats well for meal prep; serves over rice, cauliflower rice, or noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop, Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg