Honey Sriracha Chicken With Broccoli and White Rice
45 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
This honey sriracha chicken with broccoli and white rice is a bold, sweet-and-spicy dinner that still feels light and fresh.
Juicy bite-size chicken, crisp-tender broccoli, and fluffy jasmine rice soak up a glossy, garlicky sauce you will want on everything.
It is perfect for busy weeknights when you crave takeout-style flavor but want something quick, simple, and homemade.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Honey Sriracha Sauce
Ingredients for the White Rice
Ingredients for the Broccoli
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How to Make Honey Sriracha Chicken With Broccoli and White Rice
-
Prep and season the chicken
Cut the chicken breast into bite-sized chunks if not already done, trimming any excess fat.
Place the chicken in a bowl and add olive oil, sea salt, black pepper, and garlic powder.
Sprinkle the cornstarch over the chicken and toss until every piece looks evenly coated.
-
Stir together the honey sriracha sauce
In a small bowl, combine honey, sriracha, soy sauce, lime juice, minced garlic, and ginger powder.
Whisk until the sauce looks smooth and the honey is fully dissolved.
Taste a small drop and adjust the sriracha or honey to match your heat preference.
-
Cook the jasmine rice
Rinse the jasmine rice under cold water until the water runs mostly clear.
Combine the rice, water, and a pinch of salt in a medium saucepan.
Bring to a boil over medium-high heat, then cover and reduce to low.
Simmer for about 15 minutes, then turn off the heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork right before serving.
-
Sear the chicken
Heat a large nonstick skillet over medium-high heat.
Add the coated chicken in a single layer, working in batches if your pan feels crowded.
Cook, turning occasionally, until the chicken is browned on the outside and cooked through, about 6 to 8 minutes.
-
Glaze the chicken with the sauce
Reduce the heat to medium and pour the honey sriracha sauce into the skillet with the chicken.
Stir to coat every piece, scraping up any browned bits from the bottom of the pan.
Let the sauce bubble gently for 2 to 3 minutes until thickened and glossy.
-
Steam the broccoli
While the chicken cooks, bring about an inch of water to a boil in a separate saucepan.
Add the broccoli florets and a pinch of salt, then cover the pan with a tight lid.
Steam for 3 to 4 minutes until the broccoli turns bright green and crisp tender.
Drain off any remaining water so the broccoli does not get soggy on the bottom.
-
Assemble the bowls and serve
Spoon the fluffy jasmine rice into bowls or onto plates.
Top with the honey sriracha chicken, making sure to drizzle extra sauce over the rice.
Add a generous scoop of steamed broccoli on the side for a full, colorful meal.
Substitutions
- Swap chicken breast for boneless skinless chicken thighs
- Thighs stay juicier and more forgiving, especially if slightly overcooked, and they soak up the sticky sauce beautifully.
- Use maple syrup instead of honey
- Maple syrup gives a deeper, caramel-like sweetness and still lets the spicy sriracha shine through the sauce.
- Replace jasmine rice with cauliflower rice
- Cauliflower rice keeps the dish lighter and lower in carbs while still catching all that savory sweet heat.
Tips
- Get even browning on the chicken
- Spread the chicken in a single layer and avoid moving it for the first couple minutes. This encourages a golden crust instead of steaming and keeps the texture pleasantly chewy, not rubbery.
- Adjust the heat level easily
- For milder sauce, cut the sriracha in half and bump the honey slightly. For extra heat, add more sriracha or a pinch of red pepper flakes.
- Keep the broccoli bright and crisp
- Pull the broccoli off the heat as soon as it turns bright green. It will keep softening a little as it sits.
- Use the cornstarch wisely
- A light, even dusting of cornstarch is all you need for a glossy sauce. Too much can make the texture gummy instead of silky.
- Turn it into meal prep
- Portion the rice, chicken, and broccoli into containers while everything is still warm. The sauce helps keep the chicken moist for quick reheat lunches.
Nutrition Facts *
| Energy | 442 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 7 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the chicken from turning dry?
- Do not overcook the chicken; pull pieces once they reach 165°F and look opaque inside. Cut even-sized chunks so they cook at the same speed and stay juicy.
- Can I use frozen broccoli instead of fresh?
- Yes, you can steam frozen florets directly from frozen, just add an extra minute or two. Drain very well so the extra moisture does not thin the sauce on your plate.
- What if my sauce is too thin?
- Let it simmer a little longer so more liquid evaporates and the honey thickens. If needed, mix a tiny pinch of cornstarch with water, then stir it in and cook briefly.
- How can I make this ahead for busy nights?
- Cook the rice, chicken, and broccoli, then cool and store them separately in airtight containers for up to four days. Reheat gently on the stovetop with a splash of water, or microwave in short bursts to avoid overcooking.
Serving Suggestions
This honey sriracha chicken bowl pairs perfectly with sliced green onions, sesame seeds, and a wedge of lime.
For a fun twist, add cucumber ribbons or quick pickled carrots for crunch and a cool contrast to the heat.
More pairings:
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