Introduction

This recipe for Korean chicken is easy and tasty. It’s served with steaming rice and tenderstem broccoli and is marinated in a spicy mix of Sriracha, soy sauce, and garlic. It’s great for busy weeknights because it’s so easy to make.

Korean chicken is a great dish on a weekday. This chicken recipe is great with steamed rice and tenderstem broccoli since it has a spicy and savory marinade.

The mix of Sriracha, soy sauce, honey, and fresh ginger and garlic makes a marinade with a lot of different flavors that are spicy and sweet.

• Quick Cooking Time: This is a great weeknight dish because chicken breast strips cook quickly.
• You can use different cuts of chicken or even other proteins like tofu or shrimp in this dish.
• Lean chicken breast, steamed vegetables, and little oil make this a healthy choice.
• Meal Prep Friendly: Marinating the chicken ahead of time makes it easy to get ready for a meal and put it together quickly.

Ingredients

Chicken breast fillets: A good source of lean protein.

Vegetable oil: Used to marinate and cook the chicken; it adds moisture and helps it brown.

Sriracha: Adds heat and a little sweetness.

Cornstarch: Helps make a rich, shiny sauce.

Soy sauce: Gives food a salty and umami flavor.

Honey: Adds a hint of sweetness and balances the fire.

Ginger: Gives a little warmth and a spicy taste.

Garlic: Gives the meal a strong, savory flavor.

Chili powder: Makes things spicier and adds depth.

Steamed rice: It is a neutral base that takes in the flavors.

Tenderstem broccoli: Adds a crisp texture and is good for you.

Dry roasted peanuts: Adds a crispy coating with a nutty taste.

Lime slices: Give a cool, tart finish.

Green onions: They provide a dish a fresh taste and a hint of onion flavor.

For exact amounts and extra ingredients, see the recipe card at the bottom of the page.

Marinating and Cooking Instructions

Mix together the vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder in a small bowl. Mix well with a whisk. Put the chicken in the marinade and make sure all of the pieces are well-coated. Put a lid on it and put it in the fridge for at least 30 minutes or up to 24 hours.

Get the sides ready: Follow the package directions to prepare the rice while the chicken is marinating. Steam the tenderstem broccoli until it is soft. Set aside, but keep the rice and broccoli heated.

Cook the chicken: In a cast iron or stainless steel skillet over medium-high heat, heat the rest of the vegetable oil. Using tongs, take the chicken out of the marinade and put it on the hot skillet. Keep the marinade. Cook the chicken in a pan for 5 to 10 minutes, turning it every so often, until it is golden brown and fully cooked.

Put the saved marinade in the skillet and let it simmer for approximately 2 minutes, or until it thickens into a glistening, sticky sauce.

Serve the chicken over rice that has been cooked. Add chopped peanuts, sliced green onions, and lime wedges on top. Put the tenderstem broccoli that has been steamed on the side.

Time to Prepare: 15 minutes
Time to cook: 30 minutes
Total Time: 45 minutes

Number of servings: 4

Ingredients Detail

• 500 g (1 lb) of chicken breast fillets or strips of chicken breast

Marinade

• 30 ml (2 tablespoons) of Sriracha
• 45 ml (3 tablespoons) of vegetable oil
• 1–2 g of cornstarch
• ½–1 teaspoon of soy sauce
• 1 tablespoon of honey
• 2.5 cm of peeled and minced ginger
• 3 cloves of peeled and minced garlic
• 1 teaspoon of chili powder

To Serve

• Rice that has been steamed
• Tenderstem broccoli that has been steamed
• Chopped dry-roasted peanuts
• Lime slices
• Cut up green onions

Directions

1. Marinate the chicken: Mix together 30 ml of vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder in a small bowl. Mix well with a whisk.
2. Put the chicken in the marinade and make sure that all of the pieces are well-covered. Put the lid on and put it in the fridge for at least 30 minutes or up to 24 hours.
3. Get the sides ready: Follow the directions on the package to prepare the rice while the chicken is marinating.
4. Cook the tenderstem broccoli in steam until it is soft. Keep both the rice and broccoli heated and set them aside.
5. Prepare the Chicken: Put the rest of the vegetable oil in a cast iron or stainless steel skillet over medium-high heat.
6. Use tongs to take the chicken out of the marinade and put it in the hot skillet. Keep the marinade.
7. Cook the chicken in a pan for 5 to 10 minutes, flipping it every so often, until it is brown and done.
8. Put the saved marinade in the skillet and let it simmer for approximately two minutes, or until it thickens into a glistening, sticky sauce.
9. Serve: Put the chicken on top of steamed rice.
10. Put chopped peanuts, sliced green onions, and lime wedges on top. Put the steamed tenderstem broccoli on the side.

Variations and Tips

• Protein: You can use chicken thighs, shrimp, or tofu instead of chicken breast for different protein options.
• Spice level: To make it more or less spicy, change the amount of Sriracha and chili powder.
• Sweetness: For a different sweet note, use brown sugar or maple syrup instead of honey.
• Vegetables: Instead of broccoli, try using other veggies like bell peppers, snap peas, or bok choy.
• Grains: Instead of steaming rice, serve grains with quinoa, cauliflower rice, or noodles.

With ten years of expertise in Michelin-starred kitchens and training at Cordon Bleu, I’ve put together my best suggestions for making recipes work.

• Charcoal Grilling: For a real smoky flavor that tastes like Korean BBQ, use a charcoal grill.
• Citrus Zest: For a vibrant, delicate taste, add a little lime or orange zest to the marinade.
• Coating: Coating the chicken in seasoned flour before marinating will make the crust and flavor better.

Storage and Reheating

Refrigerator: You may keep the chilled chicken in an airtight container in the fridge for up to three days.

To reheat: Put the chicken in a skillet over medium heat and let it warm up until it is hot all the way through. If you need to, add a little water or chicken broth to keep it moist.

Notes

• Marinate the chicken for at least 30 minutes to get the greatest flavor. You can fry the chicken right away after covering it in the sauce if you don’t have much time.
• If you can’t get tenderstem broccoli, you can use normal broccoli or another green vegetable instead.
• To make the recipe less spicy, use less Sriracha and chili powder.

Nutrition

236 kcal, 7 g of carbohydrates, 22 g of protein, 13 g of fat, 2 g of saturated fat, 6 g of polyunsaturated fat, 3 g of monounsaturated fat, 1 g of trans fat, 64 mg of cholesterol, 809 mg of sodium, 421 mg of potassium, 1 g of fiber, 5 g of sugar, 191 IU of vitamin A, 7 mg of vitamin C, 13 mg of calcium, and 1 mg of iron