Description
A quick and delightful fusion of sweet and spicy flavors, perfect for a weeknight dinner.
Ingredients
- 1 pound ground chicken
- 2 cups broccoli florets
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Toss in the minced garlic and sauté for about 30 seconds, or until fragrant.
- Add the ground chicken to the pan, breaking it apart with a spoon. Cook until golden and fully browned.
- Stir in the broccoli florets, followed by the honey, sriracha, and soy sauce.
- Allow this mixture to cook for an additional 5-7 minutes, until the broccoli is tender and the chicken is cooked through.
- Season with salt and pepper to taste.
- Serve over a bed of cooked rice or quinoa.
Notes
Feel free to swap the ground chicken for turkey or tofu for a vegetarian option. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian