A delicious and spicy dish featuring tender chicken thighs and vibrant broccoli, coated in a sweet and tangy honey garlic sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 cups broccoli florets
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons sriracha (adjust to taste)
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon sesame oil
Salt and pepper to taste
Cooked rice or quinoa for serving (optional)
Instructions
In a medium bowl, whisk together honey, soy sauce, sriracha, and minced garlic. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
While the chicken is cooking, steam the broccoli florets until tender, about 3-4 minutes.
Once the chicken is cooked, pour the honey garlic sauce over the chicken in the skillet. Stir to coat the chicken evenly and let it simmer for 2-3 minutes until the sauce thickens slightly.
Add the steamed broccoli to the skillet and toss everything together until the broccoli is well coated in the sauce. Drizzle with sesame oil before serving.
Serve hot over cooked rice or quinoa if desired.
Notes
For added crunch, sprinkle sesame seeds on top before serving.
Substitute chicken thighs with chicken breast or tofu for a different protein option.