Steam curls up from the valve and your stomach starts talking back. You spot that sweet-sour tang mingling right with a spicy kick, and suddenly the kitchen feels alive. You know it20s gonna be good when the aroma hits you before you even open the lid.
Those green broccoli florets pop with color as you lift m out, still so fresher than anything you2d get from frozen. You catch that sizzle from the ground chicken cooking just right. You remember that this is exactly the kinda dinner that works real good when you2re pressed for time but don2t wanna skimp on flavor.
This dish ain2t just 'quick chicken and veggies', it2s that cozy, spicy hug that you come home looking for. The sauce is sticky-sweet, balanced by that gentle heat from the sriracha, and the broth depth from the soy and chili sauce ties it all together. When you taste it first, you2re all like dang, why haven2t I made this sooner?
Why Your Cooker Beats Every Other Pot
- Locks in tons of flavor by cooking under pressure, so every bite hits the spot.
- Cuts down your cooking time big time, so no waiting around.
- Saute mode lets you brown your chicken right without dirtying extra pans.
- The controlled steam and quick release means your broccoli stays bright green and crisp.
- One pot does it all from browning to simmering, less mess for you.
- Natural release builds up flavor as dishes rest, instead of rushing it.
- Perfect sauce thickening happens with that slow release steam hanging out a bit.
The Complete Shopping Rundown
- Olive oil, gotta have that for sauteing and bringing flavors alive.
- Broccoli florets, fresh and cut bite-size so they cook just right.
- Ground chicken with low fat content keeps this dish nice and lean.
- Sweet chili sauce adds that sweet and tangy zing 6 key for this recipe.
- Honey gives a gentle smooth sweetness that balances the spicy sriracha.
- Sriracha, choose your heat level, 2 to 3 tablespoons depending on your love for spice.
- Soy sauce brings that depth and saltiness, super important for the sauce.
- Toasted sesame oil plus garlic powder and ground ginger round everything out with warm aroma and good flavor punch.
How It All Comes Together Step by Step
Step 1. Get that skillet hot with half a tablespoon of olive oil on medium-high heat. You want a nice sizzle for the broccoli.
Step 2. Toss in the broccoli florets and saute9 m for about 4 to 5 minutes until they turn bright green and get a little tender. Then set m aside.
Step 3. Add the rest of that ½ tablespoon olive oil back to the skillet. Time to cook the ground chicken.
Step 4. Put in the ground chicken and break it apart while it cooks for about 5 to 6 minutes. You2re lookin for a light brown color and fully cooked texture.
Step 5. Mix together the sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ground ginger in a bowl. Whisk it good so it all blends tight.
Step 6. Pour that sauce over your chicken and stir well, coating every bit evenly. Add back your broccoli and give it a good stir to combine everything.
Step 7. Let it all simmer together for 3 to 5 minutes, till heated through and the sauce thickens up just a bit. Serve right away, maybe over rice or whatever grain you fancy.
Valve Hacks You Need to Know
Quick release is your friend when you gotta stop cooking fast and keep the broccoli crispy. Just pop that valve and the steam hisses out, cooling things down quick.
Natural release is great to build up flavor 6 wait a few minutes letting the pressure come down slowly before opening the lid. The cozy steam lets the sauce deepen.
If you want to avoid a big mess, keep an eye on the valve and adjust the heat so it2s not hissing nonstop. Slow release keeps everything chill and controlled.
For timing, use quick release right after simmering to preserve that fresh bite, or set the cooker to natural release for that thicker sauce effect. You gotta try both ways to see what suits your taste.
When You Finally Get to Eat
That first bite hits with a sweet heat that kinda wakes up your taste buds. The honey and sriracha dance together in a perfect sweet-and-spicy combo.
Your tongue picks up the tender ground chicken, juicy and full-flavored from soaking in all that sauce. You catch the little hits of garlic and ginger making everything pop.
The broccoli adds crunch and freshness, a bright green relief from the saucy chicken. It2s got that tender crispness because you managed the steam just right.
When you dig in deeper, the sesame oil aroma sneaks through, giving a toasty note that pulls the whole dish together. This is the kinda meal you remember long after the plates are cleared.
How to Store This for Later
Pop leftovers in an airtight container and keep it in the fridge. It2ll stay great for about 3 to 4 days 6 perfect for next-day lunches.
If you wanna freeze, transfer it to a freezer-safe bag or container. Just thaw overnight in the fridge before reheating in a skillet or microwave.
When reheating, add a splash of broth or water to bring back that broth depth and keep things from drying out. Give it a gentle stir while warming.
The FAQ Section You Actually Need
Q1. Can I use ground turkey instead of chicken?
You sure can! Ground turkey works just like chicken and soaks up the sauce nicely. Just watch cooking time, turkey might dry faster.
Q2. How spicy is this with 3 tablespoons of sriracha?
It2s got a good kick but nothing crazy hot. You can always dial it back to 2 tablespoons or up it if you2re feeling brave.
Q3. What2s the best way to keep broccoli bright green?
Saute9 it quickly before pressure cooking then use quick release when done. That steam hiss stops the broccoli overcooking.
Q4. Can I make this gluten free?
Yep! Just swap soy sauce for tamari or coconut aminos and double check your sauces for gluten-free labels.
Q5. Do I gotta brown the chicken first?
Yeah, browning adds flavor and texture before the sauce goes in. You can skip it but it won2t taste quite as good.
Q6. How thick should the sauce get during simmering?
The sauce is thick enough when it coats the chicken and broccoli nicely and starts clinging to your spoon. That2s your cue to serve.
Honey Sriracha Ground Chicken and Broccoli
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 1 tablespoon Olive oil divided
- 2 cups Broccoli florets fresh, bite-size
- 1 lb Ground chicken lean
- 3 tablespoon Sweet chili sauce
- 2 tablespoon Honey
- 2 to 3 tbsp Sriracha adjust to taste
- 2 tablespoon Soy sauce
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground ginger
- to serve Cooked rice optional
Instructions
Instructions
- Heat half a tablespoon of olive oil in a skillet on medium-high heat.
- Add broccoli florets and sauté for 4 to 5 minutes until bright green and slightly tender. Set aside.
- Add remaining olive oil to skillet and heat up.
- Cook ground chicken, breaking apart with spoon, for 5 to 6 minutes or until fully cooked and lightly browned.
- In a bowl, whisk together sweet chili sauce, honey, sriracha, soy sauce, sesame oil, garlic powder, and ground ginger.
- Pour sauce over cooked chicken and stir to coat evenly.
- Add cooked broccoli back to skillet and stir everything together.
- Simmer for 3 to 5 minutes until sauce thickens slightly and dish is heated through.
- Serve hot over rice or grain of choice.
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