Easy Ground Chicken and Broccoli Skillet
This Easy Ground Chicken and Broccoli Skillet combines tender ground chicken, lightly browned broccoli, and a glossy sweet-and-spicy honey-sriracha sauce. Made with sweet chili sauce, soy sauce, toasted sesame oil, and savory seasonings, this flavorful one-skillet dish is perfect for a simple lunch or dinner.
Equipment
- Large Skillet
- Cooking spoon
- Mixing Bowl
- Plate
Ingredients
For the Chicken
- 1 Tbsp olive oil 16g, divided
- 1 lb ground chicken 97/3
- 1/4 cup sweet chili sauce 60g
- 2 Tbsp honey 42g
- 2-3 Tbsp sriracha 30-45g, adjust to spice preference
- 2 Tbsp soy sauce 30g
- 1 Tbsp toasted sesame oil 16g
- 1 tsp garlic powder
- 1 tsp ground ginger
For the Broccoli
- 12 oz broccoli florets cut into bite-size pieces
For Garnish
- sesame seeds for garnish
- green onion chopped, for garnish
Instructions
- Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the bite-size broccoli florets and leave them untouched for 1-2 minutes to develop some browning on one side.
- Stir the broccoli and continue cooking for another 3-4 minutes, until it turns a darker green color while maintaining some texture. Transfer the broccoli to a plate and set aside.
- Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the ground chicken and allow it to brown on both sides before breaking it into smaller pieces with a cooking spoon. Continue cooking until the chicken is completely cooked through and no longer pink.
- While the chicken cooks, combine the sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger in a mixing bowl. Stir until the sauce ingredients are evenly combined.
- Once the ground chicken is fully cooked, pour the prepared sauce into the skillet. Stir to coat the chicken evenly with the sweet-and-spicy sauce.
- Continue cooking the chicken and sauce, stirring occasionally, until the sauce thickens and develops a glossy consistency. Watch carefully to prevent the honey and sweet chili sauce from burning.
- Return the cooked broccoli to the skillet. Stir gently until the broccoli and ground chicken are thoroughly combined and evenly coated with the thickened sauce.
- Remove from the heat and garnish with sesame seeds and chopped green onions. Divide into individual portions and serve.
Notes
Brown the broccoli: Avoid stirring the florets during the initial 1-2 minutes to help develop a lightly browned exterior.
Preserve the broccoli texture: Remove the broccoli from the skillet before cooking the chicken and return it only after the sauce has thickened.
Brown the chicken: Allow the ground chicken to brown on both sides before breaking it into smaller pieces for better flavor.
Adjust the spice level: Use 2 tablespoons of sriracha for a milder sauce or 3 tablespoons for a spicier version.
Watch the sauce: Honey and sweet chili sauce can become thick and sticky as they cook. Stir occasionally and monitor the heat to prevent burning.
Serving suggestions: Divide the chicken and broccoli into portions, making sure each serving is coated with the flavorful sauce. Finish with sesame seeds and chopped green onions.
Storage: Refrigerate leftovers promptly in a covered food-safe container. Reheat thoroughly before serving. Specific storage durations and freezing instructions are not provided.