Dinner

Honey Sriracha Ground Chicken and Broccoli Recipe

ByHugo Harnd April 3, 2026April 3, 2026

Introduction

This Honey Sriracha Ground Chicken and Broccoli dish combines sweet, spicy, and savory flavors for a quick and satisfying meal. Perfect for busy weeknights, it comes together in just one skillet for easy cooking and cleanup.

A round white bowl is divided into two halves; on the left side, there is a layer of fluffy white rice with scattered green onion pieces on top. On the right side, a mix of cooked ground meat and bright green broccoli florets is visible, coated with a slightly glossy brown sauce and sprinkled with white and black sesame seeds and green onions. A silver spoon rests on the edge of the bowl, partially submerged in the rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp (16g) Olive Oil, divided
12 oz Broccoli Florets, cut into bite-size pieces
1 lb Ground Chicken (97/3)
1/4 C (60g) Sweet Chili Sauce
2 Tbsp (42g) Honey
2-3 Tbsp (30-45g) Sriracha, to spice preference
2 Tbsp (30g) Soy Sauce
1 Tbsp (16g) Toasted Sesame Oil
1 tsp Garlic Powder
1 tsp Ground Ginger
Sesame Seeds and Green Onion, for garnish

Instructions

Step 1: Heat 1/2 Tbsp of olive oil in a large skillet over medium-high heat. Add the broccoli and leave it untouched for 1-2 minutes to develop some browning on one side. Stir and continue cooking until the broccoli is a dark green, about 3-4 minutes longer. Transfer to a plate and set aside.
Step 2: Add the remaining olive oil to the skillet and brown both sides of the ground chicken. Mince and fully cook the chicken, breaking it into small pieces as it cooks.
Step 3: While the chicken cooks, mix sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger in a bowl. Add this sauce to the fully cooked chicken in the skillet and cook, stirring frequently, until the sauce thickens—be careful not to burn it.
Step 4: Once the sauce is thick, return the broccoli to the skillet and stir everything together until well combined and heated through. Garnish with sesame seeds and sliced green onion before serving.

Tips & Variations

Adjust the amount of sriracha to control the heat level according to your preference.
For extra crunch, sprinkle toasted cashews or peanuts on top before serving.
Swap ground chicken with ground turkey or lean pork if preferred.
Serve over steamed rice or noodles to make it a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add a splash of water or soy sauce when reheating if the sauce has thickened too much.

How to Serve

A close-up view inside a silver frying pan filled with cooked broccoli pieces that have a mix of bright green and slightly charred dark green colors, showing light browning on some edges. The broccoli pieces vary in size with visible florets and stems, and droplets of steam rise gently from the pan indicating heat. The pan has a reflective surface and rivets attaching the handle are visible. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just be sure to thaw and drain it well before cooking to avoid excess moisture in the dish.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. Check that the sweet chili sauce is also gluten-free.

Hugo Harnd