This is one for all of the adults out there. It has quite the kick to it between the sriracha and the ginger so I hope you like spicy!
I created the basis for this recipe one late night after work. I hadn't been to the grocery store in a few days and all that was left in the refrigerator was a pack of chicken tenderloins and some frozen broccoli florets. No pasta, but I had some white rice. Hhmmmm, what can I make with this? My first thought was "beef and broccoli" but of course I didn't have any beef, just chicken.
I decided I was in the mood for something spicy! What the heck, let's get a little crazy with it. So I put together a little marinade for the chicken, and started cooking the rice. I fried up the chicken and made a nice Asian inspired sauce, added some broccoli and crossed my fingers. You know what? It was pretty good! Michelle loved it. Over the course of the next few months I refined it several more times and my Siracha Ginger Chicken recipe was born!
This is a quick and easy meal that you can make in less than 30 minutes and will make you look like a hero in the kitchen. It plates up nice especially if you use fresh broccoli, and it has tons of flavor that make you want to go back for seconds or thirds.
A Few Helpful Hints!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Sriracha Ginger Chicken a Quick and Easy Dish With a Bit of Heat!
Mix all of the marinade ingredients together in a medium bowl. Set aside.
Take each tenderloin or chicken breast and remove any membrane left on the outside. Then slice down one side of the tendon. Cut away the tendon from the other side leaving as much meat as possible. Slice into 1/8" - 1/4" thick pieces on a diagonal. Place chicken into marinade and stir to combine. Set aside.
Peel, smash and dice the garlic and set aside. Cut away the broccoli stalks until just the florets are left. You want about 2 full cups worth of florets. If using frozen florets I find they leave a lot of stalk on so I measure out more (sometimes up to 4 cups worth) so that I can cut away the stalks after they thaw out hopefully leaving about 2 cups of florets. Place the broccoli frozen or fresh into the upper portion of your double boiler.
Cook the rice per package instructions.
Once the rice is started start cooking the broccoli. Fill the lower portion of the double boiler with 1-1/2" of water and turn on high. Place broccoli in upper portion and cover. Cook until tender. If using frozen broccoli, cook until just thawed, remove and trim away any stalks. Return florets to the pan and cook until tender.
Preheat your skillet over medium heat. Cook the chicken in batches making sure not to crowd the pan. Cook until just done through and lightly browned. The pan should be hot enough to lightly caramelize the soy sauce and sugar in the marinade. Set aside.
After you finish your last batch of chicken add all of the chicken back to the pan and add in the garlic. Cook for 1-2 minutes until garlic is fragrant. Pour in any remaining marinade in the bowl then add the soy sauce, mirin, and rice wine vinegar and allow mixture to come to a boil for 2- 3 minutes. Mix 2 Tsp of cornstarch with 2 TBS of water and then add to the pan and stir well to combine. Continue cooking until sauce thickens another 2-3 minutes stirring frequently. Remove from heat when done.
Place a big scoop of white rice on the plate. Then add desired amount of chicken and some broccoli florets. Spoon sauce over the top and enjoy!
