Patty and I have been into a lot of ‘bowl’ type dinners lately. Usually a mix of marinated chicken or beef with veggies, fresh herbs, and something citrusy over rice or quinoa. It’s a complete meal with lots of fresh flavors—and seems to be a trendy entree these days.
Sweet and spicy chicken and broccoli bowls are an Asian-inspired dinner that may remind you of orange sesame chicken or General Tso’s chicken. It’s a much healthier, non-fried alternative made with a honey, lime, garlic and sriracha sauce. Instead of steamed broccoli, I prefer roasted broccoli tossed in coconut oil, giving it a subtle coconut flavor.
What’s In The Sauce
My homemade sweet and spicy sauce is made with honey, lime juice, sriracha, soy sauce, minced garlic, sesame oil, and corn starch as a thickener. Mix everything together in a small bowl and add to the chicken at the very end. The honey will carmelize and thicken with a little help from the cornstarch.
I used fresh lime juice form my recipe but you can absolutely substitute for another citrus. Lemon and orange work really well. Just always use freshly squeezed juices and not concentrates.
Perfect Jasmine Rice
1 cup of rice to 1 1/2 cups of water yields tender, fluffy rice. Always bring the water to a boil first and then stir in the rice with a pinch of salt. Cover immediately and reduce the heat to low or simmer. It’s done in about 15 minutes.
If the rice gets too sticky, you can always add a small splash of water and give it a good stir. This will help loosen up the rice and always helps with sticking to the saucepan.
Roasted Coconut Broccoli
The coconut broccoli is simple oven-roasted broccoli made with a drizzle of melted coconut oil. It lends a really nice subtle touch of coconut to every bite. If you don’t like coconut or don’t have coconut oil, olive oil will work just fine.
You’ll Also Love
- Hibachi chicken
- Hibachi fried rice
- Honey garlic chicken thighs
- Grilled honey sriracha chicken
- Sesame orange cauliflower
Sweet, tangy, and spicy chicken served over jasmine rice with roasted coconut broccoli.
- 3 boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 cup jasmine rice
- head of broccoli, cut into florets
- 2–3 tablespoons coconut oil
- 2 tablespoon olive oil
- 1/3 cup green onion, chopped
- 1 lime, cut into wedges
- 1 tablespoon sesame seeds
- salt and pepper to taste
sweet & spicy sauce
- 1/4 cup honey
- 2–3 teaspoons sriracha (add more if you’d like it more spicy)
- 2 tablespoons low sodium soy sauce
- 1 lime, juice squeezed
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- 1 tablespoon corn starch
- Preheat oven to 400 °F.
- Whisk together all sweet and spicy sauce ingredients in a small bowl. Set aside.
- Toss broccoli florets in coconut oil and season with salt and pepper. Spread evenly on a greased baking sheet and bake for 20 minutes.
- Meanwhile, bring 1 1/2 cups water to a boil and then stir in the rice with a pinch of salt. Cover immediately and reduce the heat to low or simmer. It’s done in about 15 minutes. Keep warm off heat and covered.
- While rice is simmering, heat two tablespoons of olive oil on medium heat in a medium sized pan. Add chicken, season with salt and pepper, and cook until golden and fully cooked though, about 10 minutes. Add the sweet and spicy sauce and bring back to a gentle simmer. Simmer until sauce thickens and fully coats the chicken, about 3-5 minutes.
- Serve rice in bowls topped with chicken and roasted broccoli. Garnish with sesame seeds and green onions. Serve with lime wedges.
Keywords: sweet and spicy chicken, asian chicken