Sriracha Ginger Chicken

Sriracha ginger chicken is a spicy, savory dinner made with tender chicken, broccoli, white rice, and a glossy ginger sauce. It comes together in about 30 minutes, which makes it a great choice when you want something bold without spending the entire evening in the kitchen.

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 remained in the refrigerator was a package of chicken tenderloins and some frozen broccoli florets. I didn’t have any pasta, but I did have white rice.

My first thought was beef and broccoli, except for the obvious problem that I didn’t have any beef. I decided chicken and broccoli could work just as well, especially if I gave the sauce a little heat.

I mixed a quick marinade, started the rice, browned the chicken, and pulled together an Asian inspired sauce with what I had available. Then I added the broccoli and crossed my fingers. You know what? It was pretty good. Michelle loved it.

I refined the recipe several more times over the next few months, and this Sriracha ginger chicken recipe was born. It’s quick, full of flavor, and easy to plate over rice. Just be warned that it has a real kick.

Why This Sriracha Ginger Chicken Works

The marinade gives the chicken salty, sweet, spicy flavor before it ever reaches the skillet. Cooking the chicken in batches helps it brown instead of steaming, while the sugar and soy sauce create lightly caramelized edges.

The sauce builds on those same flavors with mirin, rice wine vinegar, garlic, and ginger. A cornstarch slurry thickens everything into a glossy sauce that clings to the chicken and rice.

Broccoli gives the dish freshness and texture. You can use fresh or frozen florets, although I prefer fresh broccoli when I have it.

How to Control the Heat

Sriracha can vary in heat from one bottle to another. I normally use the original Huy Fong brand, but another brand will work.

Start with the listed amount if you enjoy spicy food. For a milder version, reduce the Sriracha in the marinade and add more to the finished sauce only after tasting it. This gives you more control without changing the balance of the entire dish.

The MSG adds another layer of savory flavor, but it isn’t required.

Brown the Chicken Without Burning the Marinade

Preheat the skillet over medium heat and cook the chicken in batches. Leaving room between the pieces allows moisture to escape so the chicken can brown.

Your pan should be hot enough to lightly caramelize the soy sauce and sugar. If the chicken isn’t browning, raise the heat slightly. If the marinade begins to burn, lower it.

Cook the chicken until the thickest pieces reach 165°F. Because the remaining marinade has touched raw chicken, bring it to a full boil when adding it to the sauce and boil it for at least 2 minutes.

Fresh or Frozen Broccoli

Fresh broccoli gives the finished plate the best color and texture. Steam it only until it’s tender and still bright green.

Frozen broccoli also works. Because frozen florets may contain more stalk, begin with a larger amount and trim the stalks after thawing. Don’t overcook it before combining the meal.

Serving Sriracha Ginger Chicken

Spoon white rice onto each plate, then add the chicken and broccoli. Finish with plenty of the ginger Sriracha sauce.

This spicy chicken recipe is best served immediately while the broccoli is bright, the chicken is hot, and the sauce is glossy.

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Sriracha Ginger Chicken

Author: Jeff Murphy Cooking Method: Sauteing, Simmering Cuisine: Asian Courses: Dinner Recipe Keys: Quick Meals Spicy

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 325  F Servings: 4 Estimated Cost: $ 9.00

Best Season: Suitable throughout the year

Description

Tender chicken and broccoli served over white rice with a spicy, savory ginger Sriracha sauce. This quick weeknight dinner is ready in about 30 minutes.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

Marinade Ingredients

• ¹⁄₄ Cup Soy Sauce

• ¹⁄₄ Cup Palm Sugar (or Light Brown Sugar)

• 2 TBS Huy Fong Sriracha Sauce (or Preferred Brand)

• 1 Tsp Ground Ginger

Sauce Ingredients

• ¹⁄₂ Cup Soy Sauce

• ¹⁄₄ Cup Rice Wine Vinegar

• ¹⁄₄ Cup Mirin

• 2 Tsp Cornstarch

• 2 TBS Water

• ¹⁄₂ Tsp MSG

Meal Ingredients

• 1 Lb Chicken Tenderloins or Breasts (Tendon Removed and Sliced 1/8 to 1/4 Inch Thick)

• 2 Cups Fresh Broccoli Florets (Up to 4 Cups Before Trimming)

• 1 Tsp Minced Garlic (Fresh is Best - About 1 Large Clove)

• 1 ¹⁄₂ Cups Dry White Rice (Cooked According to Package)

Instructions

Preparation

1. Make the Marinade

   Whisk the soy sauce, palm sugar, Sriracha, and ginger together in a medium bowl until the sugar begins to dissolve.

2. Prep the Chicken

   Remove any membrane and tendon from the chicken. Slice the chicken 1/8 to 1/4 inch thick on a diagonal, add it to the marinade, and stir to coat. Set it aside while you prepare the remaining ingredients.

3. Prepare the Broccoli and Garlic

   Mince the garlic and set it aside. Trim the broccoli into bite size florets. If you're using frozen broccoli, begin with up to 4 cups so you can remove any excess stalk after it thaws.

Cooking Instructions

1. Cook the Rice

   Cook the rice according to the package directions while you prepare the chicken, broccoli, and sauce.

2. Cook the Broccoli

   Steam the broccoli until it's tender and still bright green. If you're using frozen broccoli, steam it just until thawed, trim away any excess stalk, then return the florets to the steamer until tender.

3. Cook the Chicken

   Preheat a large skillet over medium heat. Cook the chicken in batches without crowding the pan. Let the marinade lightly caramelize, and cook the thickest pieces to 165°F. Transfer each finished batch to a plate.

4. Make the Sauce

   Return all of the chicken to the skillet and add the garlic. Cook for 1 to 2 minutes, until the garlic is fragrant. Add any remaining marinade, the soy sauce, mirin, and rice wine vinegar. Bring the mixture to a full boil and boil for at least 2 minutes because the marinade touched raw chicken. Whisk the cornstarch and water together, stir the slurry into the skillet, and cook for another 2 to 3 minutes, stirring frequently, until the sauce thickens. Remove the skillet from the heat.

To Serve

1. Plate and Serve

   Spoon white rice onto each plate. Add the chicken and broccoli, then spoon the ginger Sriracha sauce over the top. Serve immediately.

Equipment

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  Eight Inch Chef Knife Buy Now

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  Stainless 2qt Double Boiler Buy Now

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  Lodge 12 Inch Cast Iron Skillet Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 488.29kcal

% Daily Value *

Total Fat 3.65g6%

Saturated Fat 0.84g5%

Cholesterol 72.56mg25%

Sodium 2885.19mg121%

Potassium 753.81mg22%

Total Carbohydrate 77.27g26%

Dietary Fiber 2.54g11%

Sugars 11.7g

Protein 35g70%

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Vitamin A 328.21 IU

Vitamin C 47.03 mg

Calcium 58.68 mg

Iron 2.48 mg

Vitamin E 0.65 mg

Vitamin K 46.88 mcg

Thiamin 0.18 mg

Riboflavin 0.27 mg

Niacin 15.01 mg

Vitamin B6 1.14 mg

Folate 47.05 mcg

Vitamin B12 0.23 mcg

Pantothenic Acid 2.76 mg

Phosphorus 407.81 mg

Magnesium 75.51 mg

Zinc 1.82 mg

Selenium 48.71 mcg

Copper 0.27 mg

Manganese 1.26 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sriracha ginger chicken, sriracha ginger chicken recipe, sriracha chicken recipe, ginger chicken recipe, spicy chicken recipe

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