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Sheet Pan Sriracha Honey Chicken and Broccoli makes a quick and easy weeknight dinner! Just serve it over rice and you’re ready to go!
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What makes this recipe work?
The sriracha! Sriracha is a type of hot sauce that originated in Thailand and is known for its distinctive flavor profile, which combines the heat of red chili peppers with the sweetness of sugar and the tanginess of vinegar.
One major difference is its consistency, as sriracha tends to be thicker and more textured compared to many other hot sauces. Additionally, sriracha often includes garlic and has a garlicky undertone, setting it apart from other hot sauces with a more dominant chili pepper flavor.
Combined with honey, the spicy, garlicky flavor is distinctive and unbeatable.
Is honey sriracha chicken spicy?
YES! IT IS SPICY, IF YOU DON’T LIKE SPICY THINGS, THIS ISN’T THE RECIPE FOR YOU.
BUT, if you’re a fan of the spicy and sweet combo–you’re going to love it!
Ingredients
Let’s talk about the ingredients.
You’ll need:
- Boneless skinless chicken thighs - I like boneless skinless thighs because they’re more forgiving in terms of cooking time, there’s little no chance that if you overcook them slightly that they’ll dry out.
- Cornstarch - helps the sauce stick to the chicken.
- Soy sauce - for that distinctive Asian flavor.
- Brown sugar - for sweetness and to give your chicken a nice crust.
- Rice vinegar - for a kick of acidity.
- Powdered ginger - it’s easy, but feel free to use half the amount of fresh, grated ginger.
- Garlic powder - for flavor.
- Olive oil - to keep the pan greased and food from sticking.
- Broccoli - cut into florets.
- Sriracha - the star of the show.
- Honey - for sweetness!
- Butter - for flavor.
- Red pepper flakes - just an extra kick of flavor and some slight texture.
The process...
Toss the cubed chicken with soy sauce, cornstarch, brown sugar, rice vinegar, ground ginger, and garlic powder.
Rub a large (lipped) sheet pan with olive oil or line it with parchment paper. Spread the chicken and broccoli onto the baking sheet (be sure it’s not touching.)
While the chicken is baking, combine the sriracha, honey, butter, and red pepper flakes in a saucepan over medium heat.
Cook until it starts to bubble then remove it from the heat.
Toss the sauce with the chicken and broccoli (reserve a tablespoon or two to serve on the side).
Variations
You can customize this recipe to a degree.
- Make it classic Buffalo: Swap the Sriracha for Frank’s Hot Sauce and serve with a side of ranch.
- Make it lighter: Skip the butter and brown sugar, and just proceed with the recipe as it’s written.
Substitutions
- Boneless skinless chicken thighs: you can swap these for 4 boneless, skinless pork chops, chicken breasts, or cubed salmon.
- Sriracha: if you don’t have sriracha, you can swap this ingredient for any hot sauce, but the next best is Frank’s.
Storage + leftovers
- If you have leftovers, just store them in an airtight container for up to three days.
- To reheat them, heat them in a pan over medium heat with a splash of water or soy sauce until warmed through.
- You can freeze this recipe for 3 months, wrap the leftovers tightly in foil, then add them to a freezer-safe container. Before reheating, thaw in the refrigerator overnight.
Sheet Pan Honey Sriracha Chicken and Broccoli
Ingredients
- 4 boneless skinless chicken thighs cut into 1 inch cubes
- 3 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp powdered ginger
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 head broccoli cut into florets
- ¼ cup sriracha
- 3 tbsp honey
- 2 tbsp butter
- ½ tsp red pepper flakes
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Toss the cubed chicken with soy sauce, cornstarch, brown sugar, rice vinegar, ground ginger, and garlic powder. Set it aside.
- Rub a large (lipped) sheet pan with olive oil or line it with parchment paper. Spread the chicken and broccoli onto the baking sheet (be sure it’s not touching.)
- Bake for 15 minutes. Flip it and bake for another 5 minutes.
- While the chicken is baking, combine the sriracha, honey, butter, and red pepper flakes in a saucepan over medium heat. Cook until it starts to bubble then remove it from the heat.
- Toss the sauce with the chicken and broccoli (reserve a tablespoon or two to serve on the side).
- Turn the broiler on for 1 minute, and watch it, don’t step away because that is the exact time that it’ll burn!
- Serve over rice!
Notes
- If you have leftovers, just store them in an airtight container for up to three days.
- To reheat them, heat them in a pan over medium heat with a splash of water or soy sauce until warmed through.
- You can freeze this recipe for 3 months, wrap the leftovers tightly in foil, then add them to a freezer-safe container. Before reheating, thaw in the refrigerator overnight.
Nutrition
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