If you crave a dish that bursts with bold flavors and vibrant textures, then this Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe is an absolute must-try. The perfect harmony of fiery Sriracha and mellow honey creates a sticky, finger-licking sauce that clings to tender chicken pieces, while the fresh zing of ginger and garlic lifts every bite. Accompanied by fluffy steamed rice and crisp, verdant tenderstem broccoli, this recipe brings a colorful and comforting meal together in no time. It’s a fantastic way to bring a little Korean-inspired magic to your dinner table, whether it’s a weeknight family meal or a weekend treat.
Ingredients You’ll Need
These ingredients are straightforward yet essential to crafting that signature balance of spicy, sweet, and savory flavors along with fresh, vibrant sides. Each element plays a role in the complexity and texture of this Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe, making it a delightful experience from the first bite to the last.
- Vegetable oil (3 tablespoons): A neutral oil perfect for sautéing and bringing out the marinade’s flavors without overpowering them.
- Sriracha (2 tablespoons): Adds a fiery kick and a touch of garlic heat that defines the spicy Korean twist.
- Cornstarch (1 teaspoon): Helps thicken the sauce, giving that glossy, irresistible coating on the chicken.
- Soy sauce (2 tablespoons): Brings depth and saltiness, rounding out the sweet and spicy notes.
- Honey (1 tablespoon): Balances the heat with a smooth, natural sweetness that caramelizes beautifully during cooking.
- Ginger (2.5 cm piece, peeled and minced): Adds sharp, aromatic freshness that brightens the entire dish.
- Garlic (3 cloves, peeled and minced): Packs punchy flavor, building the savory backbone of the marinade.
- Chili powder (1 teaspoon): Elevates the heat level and deepens the color and complexity.
- Steamed rice: The comforting and neutral base that soaks up the spicy sauce perfectly.
- Tenderstem broccoli: Adds a crisp, fresh green note and a satisfying bite to complement the tender chicken.
- Dry roasted peanuts, chopped: Offer a crunchy garnish that contrasts wonderfully with the saucy chicken.
- Lime wedges: Provide a fresh, citrusy zing that lifts the dish just before serving.
- Green onions, sliced: Bring a mild onion freshness and vibrant green color to finish the plate.
How to Make Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe
Step 1: Whisk Together the Marinade
Start by blending the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, garlic, and chili powder in a small bowl. This mixture is the heart of the dish, combining spicy, sweet, and umami flavors that will infuse the chicken thoroughly.
Step 2: Marinate the Chicken
Coat your chicken pieces generously with the marinade, ensuring every nook is covered in that flavorful mixture. Cover and let it chill in the fridge for at least 30 minutes, or if you have the time, let it marinate up to 24 hours for even more depth.
Step 3: Cook the Rice
While the chicken marinates, cook the rice according to package instructions. Fluffy steamed rice will be the perfect canvas for your spicy chicken, so make sure it’s tender and steaming hot.
Step 4: Steam the Tenderstem Broccoli
Next up, steam the tenderstem broccoli until it’s bright green and tender-crisp. This quick steaming maintains its crunch and fresh flavor, adding a healthy and vibrant side to the plate.
Step 5: Sauté the Chicken
Heat some vegetable oil in a skillet over medium-high heat. Using tongs, transfer the marinated chicken from the bowl to the skillet, saving the leftover marinade for later. Sauté the chicken for 5 to 10 minutes, turning it now and then, until it’s fully cooked through and develops a beautiful golden-brown crust.
Step 6: Thicken the Sauce
Pour the reserved marinade into the skillet with the chicken. Cook together for an additional 2 to 3 minutes, letting the sauce thicken and cling to every piece of chicken. This step creates that glossy, sticky coating that’s totally irresistible.
Step 7: Ready to Serve
Your spicy Korean chicken is now cooked to perfection and ready to be plated atop fluffy steamed rice, accompanied by the tenderstem broccoli for that perfect mix of textures and flavors.
How to Serve Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe
Garnishes
Finishing your dish with chopped dry roasted peanuts, lime wedges, and sliced green onions is the secret to elevating it from simply tasty to memorable. The peanuts add a pleasant crunch, the lime wedges inject a burst of fresh acidity, and the green onions lend a crisp bite and a pop of vibrant color.
Side Dishes
This dish pairs wonderfully with a simple cucumber salad or kimchi if you want to lean further into Korean flavors. A chilled cucumber salad with a light sesame dressing can add refreshing contrast, while kimchi delivers a spicy, fermented punch to complement the chicken’s sweetness.
Creative Ways to Present
For a fun twist, try serving the chicken and sides in a bowl for an informal yet beautiful lunch or dinner bowl. Layer the rice first, then the chicken and tenderstem broccoli, finishing with your garnishes. Not only does this look amazing, but it also makes for an easy, grab-and-go meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the chicken, rice, and broccoli separately in airtight containers in the refrigerator. This keeps flavors fresh and textures intact, allowing you to enjoy them over the next 2 to 3 days without losing any of that vibrant taste.
Freezing
The Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe can be frozen for up to a month. Freeze the chicken and sauce separately from the rice and broccoli for best results, so when thawed, you can reheat each component evenly without compromising texture.
Reheating
Reheat the chicken gently in a skillet over medium heat to keep it juicy and allow the sauce to loosen. Steam or microwave the tenderstem broccoli just until warm to avoid overcooking, and fluff the rice with a fork before warming it up to retain its perfect texture.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs work wonderfully in this recipe as they stay juicy and tender, perfectly soaking up the spicy marinade. Just adjust the cooking time slightly to ensure they’re cooked through.
Is this recipe very spicy?
The heat level is lively but balanced thanks to the honey’s sweetness and the lime’s fresh acidity. If you prefer milder flavors, simply reduce the amount of Sriracha and chili powder.
Can I prepare this recipe vegan or vegetarian?
Yes! Swap the chicken for firm tofu or seitan and use tamari instead of soy sauce if gluten-free. The marinade flavors still shine beautifully with plant-based proteins.
What can I substitute for tenderstem broccoli?
Think of other crisp, green vegetables like broccolini, green beans, or asparagus. Lightly steaming these alternatives will maintain the balance of freshness and crunch that complements the chicken so well.
How long does the marinade need to take effect?
While 30 minutes is enough to impart good flavor, marinating overnight or up to 24 hours really deepens the taste, making the chicken more succulent and flavorful every time.
Final Thoughts
This Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe is a fantastic go-to for anyone wanting to indulge in bold, mouthwatering flavors without fuss. Its simplicity and the vibrant mix of heat, sweetness, and fresh greens make it a comforting yet exciting dish perfect for any occasion. Give it a go—you won’t regret having this flavorful favorite on your weekly rotation!
Print
Spicy Korean Chicken with Steamed Rice and Tenderstem Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
This Spicy Korean Chicken recipe offers a deliciously fiery and flavorful meal that’s quick to prepare and perfect for weeknight dinners. Tender chicken pieces are marinated in a spicy blend of Sriracha, soy sauce, honey, garlic, and ginger, then sautéed to perfection and served over steamed rice with tenderstem broccoli. Garnished with crunchy roasted peanuts, fresh green onions, and zesty lime wedges, this dish combines heat and freshness in every bite.
Ingredients
Marinade and Chicken
- 3 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2.5 cm piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon chili powder
- Chicken pieces (approximately 600-700g)
Accompaniments and Garnishes
- Steamed rice (about 2 cups cooked)
- Steamed tenderstem broccoli (about 200g)
- Dry roasted peanuts, chopped (2 tablespoons)
- Lime wedges (4 wedges)
- Green onions, sliced (2 stalks)
Instructions
- Prepare the marinade. In a small bowl, combine the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder. Whisk thoroughly until the mixture is completely blended and smooth.
- Marinate the chicken. Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to deepen.
- Cook the rice. While the chicken marinates, prepare the steamed rice following the instructions on the package. Keep warm once cooked.
- Steam the broccoli. Steam the tenderstem broccoli until it becomes tender but still crisp. Set aside and keep warm alongside the rice.
- Heat the skillet. Place a skillet over medium-high heat and heat the remaining vegetable oil until hot.
- Cook the chicken. Using tongs, lift the chicken pieces out of the marinade, letting the excess drip off, and place them carefully in the hot skillet. Reserve the leftover marinade.
- Sauté the chicken. Cook the chicken for 5 to 10 minutes, turning occasionally to ensure all sides are golden brown and the chicken is cooked through.
- Thicken the sauce. Pour the reserved marinade into the skillet with the chicken. Continue cooking for an additional 2 to 3 minutes so the sauce thickens and coats the chicken evenly.
- Assemble the dish. Serve the spicy Korean chicken over the bed of steamed rice, with steamed tenderstem broccoli on the side.
- Garnish and serve. Top with chopped dry roasted peanuts, add lime wedges for squeezing, and sprinkle sliced green onions over the dish for freshness and extra flavor.
Notes
- Marinating the chicken longer will intensify the flavor; overnight marination is ideal.
- Adjust the amount of Sriracha and chili powder according to your preferred spice level.
- Use chicken thighs for juicier meat, or chicken breasts for leaner protein.
- You can substitute tenderstem broccoli with regular broccoli or other green vegetables like bok choy or snap peas.
- For a gluten-free version, ensure soy sauce is tamari or gluten-free soy sauce.
