Ingredients
Scale
- 1 lb ground chicken
- 2 cups broccoli florets
- 1/4 cup honey
- 3 tbsp sriracha sauce
- 2 tbsp soy sauce
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 5-7 minutes. Season with salt and pepper.
- Add broccoli florets to the skillet and stir-fry for 3-4 minutes until tender but vibrant.
- In a small bowl, whisk together honey, sriracha, soy sauce, garlic, and ginger. Pour the sauce over the chicken and broccoli, stirring to coat.
- Let everything simmer for 2-3 minutes, then serve over cooked rice and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use a microwave or skillet over medium heat, adding a splash of water if needed.
- You can use frozen broccoli; just thaw it before cooking.
- For added spice, increase sriracha or add fresh chili peppers.
- For a gluten-free version, substitute soy sauce with tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Protein-rich
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg