Honey-Sriracha Chicken and Broccoli over Savory Rice

Servings:
Honey-Sriracha Chicken and Broccoli over Savory Rice 4.67/5 (9 votes)

This meal is fantastic, especially for those of us with fiery palettes. But, if you're not into spice don't let that discourage you. You can cut the heat completely by leaving out the Sriracha. What remains is a delightful honey-soy sauce that's delicious drizzled over the chicken, broccoli, and rice.

Savory Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons butter
  • 1 1/2 cups basmati rice
  • 3 cups chicken stock

DIRECTIONS

  1. Over medium high heat, saute rice in butter for a couple of minutes or until it become opaque, being careful not to let it brown.
  2. Add stock, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  3. Remove lid and fluff with a fork.

Nutritional Information

Serving Size 244g Calories 229 Fat 6 Sat Fat 3 Sodium 617 Carbs 38 Sugars 1 Fiber 1 Protein 4

Honey-Sriracha Chicken and Broccoli

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 cup chicken stock
  • 1-2 tablespoons Sriracha
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup honey
  • 1 1/2 pounds boneless skinless chicken breasts
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or pressed
  • 1 cup onion, finely chopped
  • 1/2 cup dry white wine
  • 4 cups broccoli

DIRECTIONS

  1. Heat chicken stock, Sriracha, soy sauce, and honey in a sauce pan over medium high heat. Once it begins to simmer, reduce to medium.
  2. Meanwhile, cut chicken in half widthwise to create cutlets.
  3. Season with salt and pepper.
  4. Heat olive oil in a skillet over medium high heat until it begins to shimmer.
  5. Add chicken and cook until almost cooked through - about 3 minutes on each side. Transfer to a plate and reserve.
  6. Add garlic and onion to the skillet and cook for a couple of minutes or until onion is tender.
  7. Stir in white wine and let simmer until it is almost evaporated.
  8. Return chicken to the skillet, add broccoli and stir to combine. Cover the skillet and let cook until broccoli is bright green and crisp tender.
  9. Plate chicken and broccoli and drizzle with Honey-Sriracha sauce.

Nutritional Information

Per Serving: Calories 518 Fat 20 Sat Fat 4 Sodium 689 Carbs 27 Sugars 20 Fiber 2 Protein 52.

NOTES

KID NOTE: My older kids loved the spiciness of the sauce. The younger passed on the sauce.

VEGETARIAN TIP: Replace the chicken with a medley of additional vegetables such as mushrooms, red onions, and yellow squash.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

4 Comments

  1. Zenhugz says:

    This was great tasting, I used 2 tablespoons of hot sauce and it was only a little bit spicy. It felt light and flavorful. I didn’t try to give the 3 year old hot sauce, but for the rest he gave me a high five. Only down side was with all the chopping and in and out of the pan it was a pain to make and took more on the line of 45 min to an hour to make.

    • Paige says:

      I have the same experience with these recipes. If everything was already prepped, it would take 30 minutes, but it always takes me double the amount of time. Probably because I get so wrapped up in the precision of everything.

  2. robjanzen says:

    Tasted great! The sauce was a bit runnier than I was expecting — next time I’ll try to reduce it more. Everyone — even the kids — loved it (although I made it with some chili pepper instead of Sriracha — I’m the only one who would have enjoyed the heat….

  3. Elizabeth says:

    Great meal. This rice recipe was really fantastic for giving some good flavor to rice on its own.

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