If you’re craving a meal that bursts with flavor, vibrancy, and a touch of heat, this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe is an absolute must-try. It perfectly balances the fiery kick from Sriracha and chili powder with the sweetness of honey and the sharpness of fresh ginger and garlic. Paired with fluffy steamed rice and tender broccoli, every bite delivers a mouthwatering harmony of textures and tastes that keep you coming back for more. This dish is not only delicious but also straightforward to make, making it a wonderful weeknight dinner or an impressive dish to share with family and friends.
Ingredients You’ll Need
Getting the flavors right in a Spicy Korean Chicken with Steamed Rice and Broccoli Recipe depends on simple but carefully chosen ingredients. Each one plays a vital role in building the layers of taste, texture, and color that define this dish.
- 3 tablespoons vegetable oil: Provides the perfect base for cooking and helps the chicken achieve a golden, crispy finish.
- 2 tablespoons Sriracha: Adds that iconic Korean-inspired spicy heat that wakes up your palate.
- 1 teaspoon cornstarch: Helps thicken the sauce for a glossy, clingy coating on the chicken.
- 2 tablespoons soy sauce: Brings the salty umami depth essential for Korean flavors.
- 1 tablespoon honey: Balances out the spice with a natural sweetness for a perfect glaze.
- 2.5 cm piece ginger, peeled and minced: Provides a fresh, zesty aroma and subtle spice.
- 3 cloves garlic, peeled and minced: Infuses the chicken with warm, savory undertones.
- 1 teaspoon chili powder: Elevates the heat level while adding complexity.
- Steamed rice: Soft and neutral, it’s the perfect canvas for the spicy chicken.
- Steamed tenderstem broccoli: Adds a crisp, vibrant green crunch and healthy touch.
- Dry roasted peanuts, chopped: A crunchy, nutty topping that adds texture contrast.
- Lime wedges: Provide a zesty, fresh burst that brightens the whole dish.
- Green onions, sliced: Sprinkle on top for color and a mild oniony bite.
How to Make Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Step 1: Prepare the marinade
Start by whisking together the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, garlic, and chili powder in a small bowl. This vibrant marinade is the secret to the bold and balanced flavors in your spicy Korean chicken.
Step 2: Marinate the chicken
Coat your chicken pieces thoroughly in the marinade and refrigerate. Even just 30 minutes makes a difference, but letting it sit longer allows the spices and sweetness to really seep in, building layers of mouthwatering flavor.
Step 3: Cook the rice
While the chicken marinates, get your steamed rice ready according to the package instructions. This is the comforting base that will soak up all those saucy, spicy juices.
Step 4: Steam the broccoli
Gently steam the tenderstem broccoli until just tender but still vibrant and slightly crisp. This adds a fresh, healthy contrast that complements the spicy chicken brilliantly.
Step 5: Heat the skillet
Warm the remaining vegetable oil in a skillet over medium-high heat. This ensures a hot cooking surface for the chicken to develop a beautiful golden-brown color.
Step 6: Cook the chicken
Using tongs, lift the chicken out of the marinade—saving that flavorful sauce for later—and place the pieces carefully into the hot skillet. Sauté the chicken for 5 to 10 minutes, turning occasionally so every side cooks evenly and gets that irresistible sear.
Step 7: Add the marinade sauce
Pour the reserved marinade into the skillet once the chicken is mostly cooked through. Let it cook for another 2 to 3 minutes, allowing the sauce to thicken and perfectly coat each piece with spicy, glossy goodness.
Step 8: Final Assembly
Now the best part is here: plate up your piping hot steamed rice, nestle the tenderstem broccoli alongside, and crown everything with your beautifully sauced spicy Korean chicken. Get ready for a flavor explosion!
How to Serve Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Garnishes
The chopped dry roasted peanuts add an unexpected crunch that balances the tender chicken and soft rice. Lime wedges bring a refreshing burst of acidity that cuts through the richness, and sliced green onions sprinkle a fresh, colorful finish that makes the dish pop visually and on your taste buds.
Side Dishes
If you want to round out this meal, lightly pickled cucumbers or a simple kimchi salad work beautifully. They add brightness and a hint of tang that complements the spicy-sweet profile of the chicken without overwhelming it.
Creative Ways to Present
Serve the chicken and rice in individual bowls for casual dinners or go for a shared platter style at family gatherings to encourage everyone to dig in. Layering the chicken atop a bed of rice with broccoli on the side lets each element shine, and a drizzle of extra sauce over the top is always a winner.
Make Ahead and Storage
Storing Leftovers
Place any leftover spicy Korean chicken with steamed rice and broccoli in an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making for a quick and satisfying meal the next day.
Freezing
You can freeze the cooked chicken separately in a freezer-safe container for up to 2 months. It’s best to freeze the rice and broccoli fresh when possible, as their texture can change after thawing and reheating.
Reheating
For the best results, gently reheat leftovers in a skillet over medium heat, adding a splash of water or broth to keep the chicken moist. Rice can be steamed or microwaved covered to retain its perfectly fluffy texture. The broccoli reheats well in a microwave or briefly in a pan.
FAQs
Can I use chicken thighs instead of breasts in this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe?
Absolutely! Chicken thighs have more fat, which makes them juicy and flavorful, and they work especially well with this spicy marinade. Just adjust the cooking time slightly to ensure they’re cooked through.
How spicy is this dish? Can I adjust the heat level?
This recipe has a moderate level of heat thanks to Sriracha and chili powder, but you can easily dial it up or down by changing the amount of chili powder or using less or more Sriracha depending on your preference.
Is cornstarch necessary in the marinade?
Cornstarch helps thicken the sauce and gives it a glossy finish that clings nicely to the chicken. While you can omit it, your sauce may be thinner and less sticky.
Can I substitute the tenderstem broccoli with other vegetables?
Yes! Green beans, asparagus, or even bok choy are great alternatives that steam quickly and provide a similar fresh crunch to complement the spicy chicken.
What’s the best way to serve leftover rice with this dish?
Reheat leftover rice with a few drops of water covered in the microwave or steamed on the stovetop. Fluff it up before serving to restore a light texture that pairs perfectly with the spicy chicken and broccoli.
Final Thoughts
This Spicy Korean Chicken with Steamed Rice and Broccoli Recipe truly brings the excitement of bold flavors and comforting textures into one easy, satisfying meal. Whether you’re cooking for yourself or a crowd, it’s a fantastic way to enjoy a deliciously spicy dinner that feels both homemade and special. Give it a try and get ready to fall in love with this vibrant, flavorful dish all over again!
Print
Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
This Spicy Korean Chicken recipe features tender chicken pieces marinated in a bold blend of Sriracha, soy sauce, honey, ginger, garlic, and chili powder, then sautéed to perfection. Served over steamed rice with tenderstem broccoli and garnished with crunchy roasted peanuts, fresh lime wedges, and green onions, it’s a flavorful and colorful dish that’s quick to prepare and perfect for a weeknight dinner.
Ingredients
Marinade and Chicken
- 3 tablespoons vegetable oil (divided)
- 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 (about 450-500 grams / 1 lb, boneless and skinless preferred)
Sides and Garnishes
- Steamed rice (about 2 cups cooked)
- Steamed tenderstem broccoli (about 200 grams)
- Dry roasted peanuts, chopped (2 tablespoons)
- Lime wedges (from 1 lime)
- 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 to create a smooth marinade.
- 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 for maximum flavor absorption.
- Cook the Rice: While the chicken marinates, prepare the steamed rice according to the package instructions, ensuring it’s fluffy and ready to serve.
- Steam the Broccoli: Steam the tenderstem broccoli until just tender, then set aside and keep warm alongside the rice.
- Heat the Oil: In a large skillet or frying pan, heat the remaining vegetable oil over medium-high heat.
- Cook the Chicken: Using tongs, lift the chicken pieces out of the marinade (reserve the marinade separately) and place them into the hot skillet. Sauté the chicken for 5 to 10 minutes, turning occasionally, until the pieces are golden brown and cooked through.
- Add the Sauce: Pour the reserved marinade into the skillet with the chicken and cook for an additional 2 to 3 minutes, stirring frequently, allowing the sauce to thicken and evenly coat the chicken pieces.
- Assemble and Serve: Serve the spicy Korean chicken over the steamed rice, alongside the tenderstem broccoli.
- Garnish: Top the dish with chopped dry roasted peanuts, lime wedges on the side for squeezing, and sliced green onions for a fresh finish.
Notes
- For a spicier kick, increase the Sriracha or chili powder according to your heat preference.
- Chicken thighs can be used instead of breast for juicier results.
- Marinating the chicken longer enhances the flavor, but 30 minutes is sufficient for a quick meal.
- If you prefer a gluten-free dish, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- This dish pairs well with steamed jasmine or basmati rice for an aromatic complement.
