Sweet & Spicy Chicken & Broccoli
The perfect balance of sweet and spicy! Elevate the flavors for your dinner tonight with ingredients you already have on hand. Kick the heat up a notch by adding in crushed red pepper flakes.
Persons
6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
- For the sauce
- • 1/2 C. Sriracha Sauce
- • 4 Tbsp. honey
- • 2 Tbsp. Lower Sodium Soy Sauce
- • 1 Tbsp. White Vinegar
- • 1 Tbsp. Lime Juice
- • 3 Cloves Garlic, minced
- • 2 Inches Fresh Ginger, minced
- • Crushed Red Pepper Flakes, if extra heat is desired
- For the chicken + broccoli
- • 2 Lbs. Skinless Chicken Thighs
- • 1 Tbsp. Olive Oil
- • 1/2 tsp. Smoked Paprika
- • 1/2 tsp Garlic Powder
- • 1/2 tsp. Dried Thyme
- • 3-4 C. Fresh Broccoli, chopped into bite-sized florets
- • 4 C. Brown Rice, cooked
Instructions
- Preheat the oven to 375°F and prepare a large baking dish with cooking spray. Set aside.
- In a small bowl, combine Sriracha sauce, honey, soy sauce, vinegar, lime juice, garlic, ginger, and crushed red pepper flakes (optional). Whisk together until well combined and set aside.
- Season chicken thighs with smoked paprika, garlic powder, and thyme. Set aside.
- Heat olive oil in a skillet over medium-high heat. Add chicken thighs to the skillet and brown each side. This should take about 2 minutes per side.
- Place chicken thighs into prepared baking dish. Pour 1 1/2 cups of the honey sriracha sauce over the chicken, saving the rest of the sauce for serving. Toss the chicken to fully coat. Bake for 20 minutes.
- Remove from oven and top the dish with broccoli. Carefully toss the broccoli to coat in sauce.
- Put dish back into oven for 15 minutes, or until broccoli is soft and the chicken is baked through to 165°F. Serve over brown rice with extra sauce to taste!
