Honey Sriracha Chicken with Broccoli (30-Minutes)
This honey sriracha chicken with broccoli is a quick, flavor-packed dinner that delivers the perfect balance of sweet and spicy. Ready in just 30 minutes, it’s an easy alternative to takeout that uses simple ingredients and minimal effort. Tender chicken, crisp broccoli, and a sticky, bold sauce come together in one satisfying dish that’s ideal for busy weeknights or meal prep.Customize the heat, swap ingredients as needed, and enjoy a restaurant-quality meal right at home.
Ingredients
- 500 g boneless skinless chicken breast (cut into bite-sized pieces)
- 300 g broccoli florets
- 80 ml honey about 1/3 cup
- 60 ml soy sauce 1/4 cup
- 2-3 tbsp sriracha adjust to taste
- 3 cloves garlic minced
- 1 tbsp rice vinegar or lime juice
- 1 tbsp cornstarch
- 2 tbsp water for slurry
- 2 tbsp olive oil or sesame oil
- 1 tsp fresh ginger optional, grated
- 2 tbsp green onions sliced, for garnish
- 1 tsp sesame seeds optional, for garnish
Instructions
Prepare the sauce
- In a small bowl, whisk together honey, soy sauce, sriracha, garlic, and rice vinegar. Set aside.
Make the slurry
- In another small bowl, mix cornstarch with water until smooth.
Cook the chicken
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add chicken and cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
Cook the broccoli
- In the same pan, add remaining oil.
- Add broccoli and sauté for 4–5 minutes until tender-crisp.
Combine everything
- Return chicken to the pan. Pour in the sauce and stir well.
Thicken the sauce
- Add the cornstarch slurry and stir continuously for 1–2 minutes until the sauce thickens.
Finish and serve
- Remove from heat. Garnish with green onions and sesame seeds. Serve immediately.