4 SERVINGS | TOTAL TIME: 20 MINUTES
Macros per Serving:
Calories: 220
Protein: 17g
Carbs: 23g
Fat: 9g
Ingredients:
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1 tablespoon (16g) Olive Oil, divided
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12 ounces Broccoli Florets, cut into bite-size pieces
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1 pound Ground Chicken (97/3)
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1/4 cup (60g) Sweet Chili Sauce
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2 tablespoons (42g) Honey
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2-3 tablespoons (30-45g) Sriracha, to your spice preference
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2 tablespoons (30g) Soy Sauce
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1 tablespoon (16g) Toasted Sesame Oil
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(Optional) 1 teaspoon Garlic Powder
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(Optional) 1 teaspoon Ground Ginger
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(Optional) Sesame Seeds and Green Onion, for garnish
Instructions:
1. In a large skillet over medium-high heat, heat 1/2 tablespoon of olive oil.
2. Add the broccoli and allow it to cook without stirring for 1-2 minutes to develop a nice browning on one side.
3. Stir and continue cooking until the broccoli turns a dark green, which should take about 3-4 minutes longer. Transfer it to a plate and set it aside.
4. In the same skillet, add the remaining olive oil and brown both sides of the ground chicken before mincing and fully cooking it.
5. While the chicken is cooking, combine the remaining sauce ingredients in a bowl.
6. Add the sauce to the fully cooked chicken and cook until it thickens. Be vigilant to avoid burning it.
7. Once the sauce has thickened, reintroduce the broccoli to the skillet and stir to combine everything.
8. (Optional) Garnish with sesame seeds and green onion before serving.
9. Enjoy!
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