How Honey Sriracha Ground Chicken and Broccoli Became My Weeknight Hero

Look, I get it, weeknights can be a hot mess. Between racing back form work (yeah, I spelled it wrong, but I’m leaving it in for realism!) and trying to avoid the sad pasta trap again, I started making this Honey Sriracha Ground Chicken and Broccoli situation. First time, I totally overdid the Sriracha—my mouth may have staged a protest—but honestly, the adventure was worth it. Now, it’s my low-key answer to that “What the heck’s for dinner?” question. Once, my friend Emily blurted out “Can I steal this recipe?” mid-bite, which made me laugh so hard I almost choked on broccoli. Risky business, this home cooking.

Why You’ll Love This (Or at Least, Why I Do)

I usually make this when I want something quick but not boring, and my family goes bananas for it every single time (I mean, they’ve even eaten leftovers cold!). Also, if you’re like me and appreciate a good one-pan situation, this dish is basically a gift. Occasionally, I forget to defrost chicken; turns out, ground chicken cooks in a snap. Oh! And don’t get me started on the sauce—sticky, spicy, sweet, messy in a good way. There WAS a time I burned the broccoli a bit, but you know what? I think it was better that way, so happy accidents and all that.

Grab Your Ingredients (Substitutions Welcome, No Judgement)

500g ground chicken (Ground turkey works fine in a pinch. My friend swears tofu crumbles are great, but I haven’t tested that one yet!)
2-3 big handfuls of broccoli florets (Frozen is totally fine; sometimes I use snap peas if that’s what’s lurking in the veggie drawer)
2 tablespoons honey (I’ve swapped in maple syrup when I ran out—no one noticed)
2-3 tablespoons Sriracha, or whatever chili sauce you love (“Rooster sauce” if you wanna get fancy, or just mild hot sauce if your crowd’s spicy-adverse)
2 garlic cloves, minced (Or a squeeze of that jarred stuff, let’s be honest)
1 thumb-sized piece of ginger, grated (Ginger paste is fine; sometimes I just leave it out…shh)
2 tablespoons soy sauce (I’ve even used coconut aminos—my cousin’s super into them. Don’t skip the salt totally; it needs it.)
1 teaspoon sesame oil (My grandma was old-school and used peanut oil, so I do that now and then just for nostaliga)
1 tablespoon cornstarch + 2 tablespoons water (Optional, just if you like a thicker sauce. I usually forget this.)
Green onions & sesame seeds to finish (Handful of chopped peanuts if you’re feeling extra fancy)

Let’s Cook! (Real Talk: It’s Not Fussy)

First, get a big skillet or wok on medium-high heat. Splash in the sesame oil (or, honestly, whatever neutral oil you have lying around) and throw in the ground chicken. Break it apart with a spatula—don’t worry if it clumps, it’ll get there.
Once it’s about halfway cooked, I toss in the garlic and ginger. Sometimes I forget the garlic until later; don’t panic, you can still add it. Keep stirring until everything’s smelling awesome.
Add in your broccoli. If you want it really crisp, just toss it in and let it get a little char. For softer broccoli, add a splash of water and cover for a minute. This is usually when I sneak a taste of the chicken just to “check.” (You know, for science.)
Now, in a little bowl on the side, mix the honey, Sriracha, and soy sauce, maybe that cornstarch slurry if you’re using it. Pour it all into the pan.
Let everything bubble together for a few minutes. It might look a bit saucy or weird at first—you’re not failing, it sorts itself out. The sauce should get all sticky and glossy, coating everything. If it gets too thick (happened to me once), add a splash of water. If your sauce kinda disappears, eh, just add a bit more soy sauce and honey.
When the broccoli’s bright and the chicken’s definitely cooked, cut the heat. Sprinkle sliced green onions & sesame seeds (or whatever toppings you like) over the top.

Some Notes from Someone Who’s Definitely Messed Up Before

Once, I cooked the sauce too long and it turned into taffy…funny, but not what you want. Pull it off the stove when it gets glossy, not gluey.
If you use frozen broccoli, it’ll release some water; just let it cook off, or call it “sauce” and move on. I do.

Variations (Experiments, Some Winners, Some…Not)

Swapped the chicken for crumbled tempeh once; not my favorite, kinda funky, but might be your jam.
I tried squeezing a bit of lime over the finished dish and WHOA, tastes almost like something from an indie food truck—recommended if you’re feeling zesty.
Last time, I tossed in some leftover cooked rice for a mishmashed one-pan dinner. Success! (Okay, it was a little mushy, but still tasty.)

Equipment Stuff (Supremely Unfancy)

I use my old skillet for this (wok is fun but not necessary). Once I literally used a soup pot because all my pans were in the dishwasher—it worked. No judgement here. If you don’t have a microplane for ginger, just chop it fine and call it rustic.

Honey Sriracha Ground Chicken and Broccoli

Storing Your Leftovers (If Any Survive…)

Scoop leftovers into any ol’ container and pop it in the fridge; should be good for up to 3 days. Actually, I tend to think it tastes even better the next day (if you can resist picking at it late-night). In my house, I’m lucky if it survives a day!

How I Serve It (Hint: Gimme Rice, Always)

I pile it over a big bowl of steamed jasmine rice (sometimes brown rice if I’m pretending to be healthy). My partner likes it with a fried egg plopped on top. My kid just eats it straight from the pan—which, honestly, is probably the best endorsement. We once tried it in lettuce wraps (like this Serious Eats lettuce wrap recipe style)—surprisingly great.

Pro Tips (Here’s Where I Meant to Save You Headaches)

I once tried rushing the sauce step and regretted it because the honey kinda burned on the bottom. Go slow, let it simmer a bit until sticky.
If your Sriracha bottle makes those rude fart sounds, everybody look away and pretend it didn’t happen. (Not a tip, just a fact of life.)

FAQ (Posting the Wildest & Most Helpful Questions I’ve Gotten)

Can I use beef? Sure thing! It tastes a bit heartier, so I’d up the honey by a teaspoon just to balance it out.
Any way to make it less spicy? Yep, start with less Sriracha, then taste and add more if you like. My grandma can’t handle any heat, so I’ve made it basically sweet-and-salty chicken for her.
Can I make this ahead for meal prep? Totally! Just reheat gently so the chicken doesn’t get all rubbery; microwave or stovetop both work. (I like this meal prep method actually.)
I don’t have soy sauce! Use tamari or coconut aminos or even Worcestershire in a pinch (though that does taste a bit…um, British?)
Does this freeze? Kinda. I admit, it’s not the same after freezing, the broccoli gets a little sad, but the flavor mostly hangs in there.

Anyway, if you make this, let me know how it goes, or just shout at me with your tweaks. Life’s too short for dull dinners, right?

Honey Sriracha Ground Chicken and Broccoli