Description
Savor the irresistible flavors of this Easy 30 Minute Spicy Korean Chicken filled with spicy-sweet sauce, tender chicken, and vibrant broccoli. It’s an ideal quick dinner that promises satisfaction and warmth for any meal occasion.
Ingredients
Scale
- 500 g chicken breast fillets
- 3 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 0.5 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 inch fresh ginger
- 3 cloves garlic
- 1 teaspoon chili powder
- Steamed rice
- Tenderstem broccoli
- Dry roasted peanuts
- Lime wedges
- Green onions
Instructions
- Combine marinade ingredients in a bowl and coat chicken strips; refrigerate for 30 minutes to 24 hours.
- Cook rice as per package instructions and steam broccoli until tender, then set aside.
- Heat remaining vegetable oil in a skillet and sear the marinated chicken until golden brown and cooked through.
- Add reserved marinade to the skillet and simmer until sauce thickens.
- Serve chicken over rice, topped with peanuts and green onions, alongside broccoli and lime wedges.
Notes
For gluten-free, use tamari instead of soy sauce.
Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Adjust Sriracha for desired spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg