Honey Sriracha Ground Chicken and Broccoli: The 15-Minute Weeknight Hero With Big Flavor Energy

If dinner takes longer than your attention span, it’s already lost. This honey sriracha ground chicken and broccoli is the antidote: fast, fiery, slightly sweet, and straight-up addictive. We’re talking glossy sauce, tender chicken, crisp-tender broccoli, and zero stress.

It tastes like takeout, costs like leftovers, and cooks before your rice cooker is even done. Want a high-protein, low-drama meal you’ll actually crave? This is it.

The Secret Behind This Recipe

The magic lives in the sauce and the sear.

Sriracha brings heat with garlicky depth, while honey slings in a clean sweetness that caramelizes on the chicken. A hit of soy sauce adds umami; rice vinegar and lime keep it bright so it never feels heavy. Cornstarch thickens the glaze so it clings to every bite.

Then there’s texture. Ground chicken browns fast when spread in a hot pan—don’t crowd it. Let it sit and develop those crispy bits before you break it up.

Broccoli is quickly steamed or sautéed until crisp-tender, so it stays green and snappy. The result? Sweet-heat flavor, sticky-saucy chicken, and broccoli that still has a little attitude.

Ingredients

• 1 lb (450 g) ground chicken (preferably 93–96% lean for flavor without greasiness)
• 4 cups broccoli florets (fresh preferred; frozen works with adjustments)
• 2 tablespoons neutral oil (avocado, canola, or light olive)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1/2 tsp ground ginger)
• 3 green onions, sliced (white and green parts separated)
• Sesame seeds for garnish (optional but recommended)

For the Honey Sriracha Sauce:

• 3 tablespoons sriracha (adjust for heat tolerance)
• 3 tablespoons honey
• 2 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1/3 cup water or chicken broth
• 2 teaspoons cornstarch (for thickening)
• 1/2 teaspoon chili flakes (optional, for extra heat)
• Juice of 1/2 lime (about 1 tablespoon)

To Serve (optional):

• Steamed jasmine rice, brown rice, or cauliflower rice
• Fresh cilantro or basil
• Lime wedges

Instructions

1. Whisk the sauce. In a bowl, combine sriracha, honey, soy sauce, rice vinegar, sesame oil, water/broth, cornstarch, chili flakes, and lime juice.Whisk until smooth and set aside.
2. Prep the broccoli. If using fresh, cut into small, even florets. For frozen, do not thaw; cook directly from frozen to avoid mush.
3. Par-cook the broccoli. Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli with a pinch of salt and 2 tablespoons water.Cover for 2–3 minutes until bright green and crisp-tender. Remove to a plate.
4. Brown the chicken like you mean it. Add remaining 1 tablespoon oil. Add ground chicken in an even layer.Let it sear undisturbed 2–3 minutes, then break into small crumbles. Cook until browned and no longer pink, 4–6 minutes total.
5. Flavor boost. Add garlic, ginger, and white parts of green onion. Stir 30–60 seconds until fragrant.Don’t burn the garlic—nobody likes bitter.
6. Sauce it up. Give the sauce a quick stir (cornstarch settles), then pour into the pan. Stir as it thickens and turns glossy, 1–2 minutes.
7. Add broccoli back. Toss to coat everything evenly. If too thick, splash in 1–2 tablespoons water.If too thin, simmer another minute.
8. Finish and serve. Top with green onion tops and sesame seeds. Serve over rice or your base of choice. Lime wedge on the side if you’re fancy (you are).

Keeping It Fresh

• Storage: Cool completely, then store in airtight containers for 3–4 days.Keep rice and chicken separate so reheats aren’t soggy.
• Reheat: Skillet over medium with a splash of water restores the sauce. Microwave works too—60–90 seconds, stirring halfway.
• Freezer-friendly: Yes, up to 2 months. Freeze in single portions.Thaw overnight for best texture.
• Meal prep tip: Add broccoli on top in containers so it gets less heat during reheats and stays crisp-er.

Benefits of This Recipe

• Fast and flexible: 15–20 minutes, pantry-friendly, and scales easily for crowds or meal prep.
• Macro-friendly: High protein from chicken; broccoli adds fiber and micronutrients. Use cauliflower rice for a lower-carb base, if that’s your lane.
• Budget-smart: Ground chicken + broccoli = affordable. Sauce ingredients are staples you’ll use again.
• Flavor without fuss: Balanced sweet-heat profile that feels restaurant-level with minimal effort.Yes, you can brag.

Don’t Make These Errors

• Crowding the pan: If your skillet is small, cook chicken in two batches. Overcrowding steams it and you miss the crispy edges.
• Skipping the cornstarch: Without a thickener, the sauce runs off. If avoiding cornstarch, use arrowroot and add it at the very end off heat.
• Overcooking broccoli: Mushy broccoli = sadness.Stop at crisp-tender; it will cook a bit more in the sauce.
• Forgetting acid: Lime or vinegar keeps flavors sharp. Without it, the dish tastes flat and overly sweet.
• Cranking heat too high with honey: Honey burns quickly. Once sauce goes in, medium heat is your friend.

Variations You Can Try

• Swap the protein: Ground turkey, lean pork, or extra-firm tofu (crumbled and pressed) all work.Shrimp is great; cook separately and toss in at the end.
• Veggie remix: Add snap peas, bell peppers, carrots, or edamame. Cauliflower florets hold up like a champ.
• Go smoky: Add 1/2 teaspoon smoked paprika or a dash of chipotle powder for depth.
• Nutty crunch: Toss in roasted peanuts or cashews right before serving.
• Make it lighter: Cut honey to 2 tablespoons and bump lime to 1 tablespoon for a tangier, less sweet finish.
• Extra saucy: Double the sauce if serving over noodles or if you like things drenched, IMO.
• Gluten-free: Use tamari or coconut aminos and certified GF sriracha.

FAQ

Can I make this less spicy?

Yes. Drop the sriracha to 1–1.5 tablespoons and add a bit more honey (1 extra teaspoon) to keep the balance.

You’ll still get flavor without the fire.

What if I only have frozen broccoli?

Use it directly from frozen. Sauté in a hot pan with a little oil and no lid for a few minutes to evaporate moisture, then proceed. Avoid steaming it to death.

How do I prevent the sauce from getting gummy?

Use the right ratio of liquid to cornstarch and simmer gently.

If it thickens too fast, add a splash of water and stir. Arrowroot can turn slimy if boiled hard—keep heat moderate.

Can I meal prep this for the week?

Absolutely. Portion with rice or grains, keep lime wedges separate, and reheat with a tablespoon of water.

It holds up nicely for 3–4 days.

What’s the best pan to use?

A large nonstick or stainless steel skillet with high sides. Stainless gives better browning, but nonstick is more forgiving if you’re multitasking (which, same).

Is there a no-sugar option?

Use a sugar-free honey alternative or 1–1.5 tablespoons monk fruit/erythritol syrup. Note the sauce may be slightly less sticky; reduce the liquid by a tablespoon.

Can I serve this without rice?

Yes—try cauliflower rice, zucchini noodles, lettuce cups, or a warm grain bowl with quinoa or farro.

It’s a sauce-friendly traveler.

The Bottom Line

Honey sriracha ground chicken and broccoli is the weeknight win that punches far above its weight class. It’s fast, balanced, and endlessly customizable, with a sticky-savory sauce that feels like a cheat code. Keep the heat moderate, the broccoli crisp, and the sauce glossy, and you’re golden.

Make it once and it’ll earn a permanent spot in your rotation—no convincing required, FYI.