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  • Writer's pictureMegan George

Honey Siracha Chicken Bowls

Updated: Mar 5


1 Tbsp (16g) Olive Oil, divided

12 oz Broccoli Florets, cut into

bite-size pieces

1 lb Ground Chicken (97/3)

1/4 C (60g) Sweet Chili Sauce

2 Tbsp (42g) Honey

2-3 Tbsp (30-45g) Sriracha, to spice preference

2 Tbsp (30g) Soy Sauce

1 Tbsp (16g) Toasted Sesame Oil

1 tsp Garlic Powder

1 tsp Ground Ginger

Sesame Seeds and Green Onion, for garnish


1. Heat 1/2 Tbsp of olive oil in a large skillet over medium-high heat. Add the broccoli

and leave untouched for 1-2 minutes to develop some browning on one side. Stir

and continue cooking until the broccoli is a dark green, about 3-4 minutes longer.

Transfer to a plate and set aside.

2. Add the remaining olive oil to the skillet and brown both sides of the ground chicken

before mincing and fully cooking.

3. While the chicken cooks, mix the remaining sauce ingredients together. Add the

sauce to the fully cooked chicken and cook until thick. Be careful not to burn.

4. Once the sauce is thick, add the broccoli back to the skillet and stir everything

together. Garnish with sesame seeds and green onion before serving.

5. serve with Banza protein rice

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