Honey Sriracha Ground Chicken and Broccoli Pressure Cooker Recipe
This sweet and spicy pressure cooker dish features juicy ground chicken and crisp broccoli tossed in an irresistible honey sriracha sauce – a dinner that’s fast, flavorful, and perfect for any busy night.
Equipment
- 1 Skillet or Pressure Cooker
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil divided
- 12 oz Broccoli Florets cut into bite-size pieces
- 1 lb Ground Chicken 97/3
- ¼ C Sweet Chili Sauce
- 2 tablespoon Honey
- 2-3 tablespoon Sriracha to spice preference
- 2 tablespoon Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Ginger
- Sesame Seeds and Chopped Green Onions for garnish
Instructions
Instructions
- Heat ½ tablespoon of olive oil in a large skillet over medium heat. Toss in broccoli florets and sauté for 6-8 minutes till they're tender with a little crisp.
- Take broccoli out and set aside. In same skillet, heat remaining olive oil. Add ground chicken and cook 6-8 minutes, breaking it apart till it's fully cooked and browned.
- While chicken cooks, whisk sweet chili sauce, honey, sriracha, soy sauce, toasted sesame oil, garlic powder, and ginger in a small bowl.
- Pour sauce over cooked chicken. Stir to coat well and let simmer for 3-5 minutes so it thickens slightly.
- Add broccoli back into the skillet. Toss everything to make sure sauce hugs chicken and broccoli evenly.
- Cook mixed skillet contents 2-3 minutes longer, just enough to heat broccoli through without losing its crisp.
- If you want, serve hot over rice or noodles of your choice. Those carbs soak up that sauce nicely.
- Enjoy every bite and catch that satisfaction from having a full plate ready in just about 20 minutes.
Notes
Leftovers will hold up great covered in the fridge for 3-4 days or longer if frozen. Sprinkle sesame seeds and add green onions for a crunchy finish. Serve over rice or noodles to soak up every drop of sauce.