Description
This Easy 30 Minute Spicy Korean Chicken brings together irresistible flavors of Sriracha and honey with quick prep, making it ideal for busy weeknights or memorable gatherings.
Ingredients
Scale
- 500 g chicken breast fillets
- 3 tablespoons vegetable oil (divided)
- 2 tablespoons Sriracha
- 0.5 teaspoon cornstarch (up to 1 teaspoon)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 inch fresh ginger (peeled and minced)
- 3 cloves garlic (peeled and minced)
- 1 teaspoon chili powder
- Steamed rice
- Tenderstem broccoli
- Dry roasted peanuts (chopped)
- Lime wedges
- Green onions (sliced)
Instructions
- Marinate the chicken by combining vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder in a bowl.
- Cut chicken into strips and coat in the marinade. Marinate for at least 30 minutes.
- Prepare steamed rice and broccoli while chicken marinates.
- Heat a skillet and add 1 tablespoon of vegetable oil.
- Sauté marinated chicken until golden brown and cooked through, about 5 to 10 minutes.
- Pour reserved marinade into the skillet and simmer until thickened, about 2 minutes.
- Serve with rice, broccoli, and garnish with peanuts, green onions, and lime.
Notes
Use chicken thighs for a juicier version of the dish.
Substitute Sriracha with Gochujang for a different flavor profile.
For vegan options, use firm tofu instead of chicken and maple syrup instead of honey.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg