Spicy Honey-Sriracha Chicken Stir-fry with Fluffy White Rice
Get ready for a flavor explosion with this Spicy Honey-Sriracha Chicken Stir-fry. This dish is a thrilling dance of sweet, spicy, and savory notes that will awaken your taste buds. Tender pieces of chicken are stir-fried until golden, then tossed with crisp broccoli florets in a vibrant, glossy sauce made from honey, sriracha, soy sauce, and fresh ginger. The sauce clings to every morsel, creating an irresistibly sticky and addictive coating. Served over a bed of fluffy white rice, the dish offers a wonderful textural contrast. It's a quick, dynamic meal that brings the excitement of your favorite takeout right into your own kitchen, delivering a powerful punch of umami and heat that is simply unforgettable.
Ingredients
- •1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- •1 large head of broccoli, cut into bite-sized florets
- •1.5 cups jasmine rice
- •1/3 cup soy sauce
- •1/4 cup honey
- •2 tablespoons sriracha, or more to taste
- •1 tablespoon cornstarch
- •1 tablespoon sesame oil
- •2 tablespoons vegetable oil
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •Optional: Sesame seeds for garnish
- •Optional: Sliced green onions for garnish
Dietary Info
Instructions
- 1
Cook the jasmine rice according to the package directions. Keep it warm while you prepare the stir-fry.
- 2
In a small bowl, whisk together the soy sauce, honey, sriracha, and cornstarch until smooth. This will be your stir-fry sauce.
- 3
Heat the vegetable oil in a large skillet or wok over high heat until it shimmers. Add the chicken pieces in a single layer and cook for 3 to 4 minutes, stirring occasionally, until lightly browned and cooked through.
- 4
Remove the chicken from the skillet and set it aside on a plate.
- 5
Add the broccoli florets to the same skillet along with two tablespoons of water. Cover and steam for 2 to 3 minutes until the broccoli is bright green and crisp-tender.
- 6
Return the cooked chicken to the skillet with the broccoli. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
- 7
Give the sauce a quick re-whisk and pour it into the skillet. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens and coats the chicken and broccoli completely.
- 8
Remove from the heat and stir in the sesame oil. Serve immediately over the hot jasmine rice, garnished with sesame seeds and sliced green onions if you like.
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