Honey Sriracha Chicken with Green Beans and Brown Rice

introduction

Honey Sriracha Chicken with Green Beans and Brown Rice is a delightful dish that combines sweet and spicy flavors with healthy veggies and wholesome grains. This recipe is not only delicious but also easy to make, making it perfect for a weeknight dinner or any occasion.

why make this recipe

There are many reasons to try this recipe! First, it offers a great balance of protein, vegetables, and carbs. The honey and sriracha create a unique sauce that adds a burst of flavor to the chicken. Plus, this dish is quick to prepare, so you can enjoy a tasty homemade meal without spending a lot of time in the kitchen.

how to make Honey Sriracha Chicken with Green Beans and Brown Rice

Ingredients:

• 3 chicken breasts, diced into 1-inch pieces
• 30g egg white, beaten
• 2 tbsp cornstarch or tapioca starch
• 1 1/4 tsp salt, divided
• 2 cups green beans or 1 head broccoli, cut into small florets
• 2 tsp sesame oil
• 2 tbsp honey
• 2 tbsp sriracha sauce
• 1 tsp apple cider vinegar
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tsp sesame seeds, or as desired
• 2 cups brown rice, cooked

Directions:

1. Preheat your oven to 200°C (425°F).
2. Dip the diced chicken into the beaten egg whites. Then, coat the chicken in cornstarch and season with 3/4 tsp salt.
3. Grease a large nonstick pan and add the chicken pieces, leaving some space between them.
4. Bake the chicken for 15-20 minutes or until it is cooked through.
5. In a small bowl, mix together honey, sriracha sauce, apple cider vinegar, and sesame oil to make the sauce.
6. Steam the green beans or broccoli until they are tender.
7. Serve the chicken over cooked brown rice, drizzle with the honey sriracha sauce, and top with sliced green onions and sesame seeds.

how to serve Honey Sriracha Chicken with Green Beans and Brown Rice

Serve this dish hot, straight from the oven. You can place a generous portion of brown rice on each plate, top it with the baked chicken and green beans (or broccoli), and then drizzle with the honey sriracha sauce. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor.

how to store Honey Sriracha Chicken with Green Beans and Brown Rice

If you have any leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days. Reheat the chicken, vegetables, and rice in the microwave or on the stovetop before serving again.

tips to make Honey Sriracha Chicken with Green Beans and Brown Rice

• Make sure to cut the chicken into even pieces so they cook uniformly.
• Adjust the amount of sriracha according to your spice preference.
• You can use other vegetables if you like, such as bell peppers or carrots.
• If you want a crispier finish on the chicken, broil it for a minute or two after baking.

variation

Feel free to swap out brown rice with quinoa or cauliflower rice for a different base. You can also use tofu instead of chicken for a vegetarian option.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead of time and store them separately. Just bake the chicken and steam the vegetables the day you plan to serve it.

2. Is this recipe gluten-free?
Yes, if you use cornstarch or tapioca starch, this recipe can be gluten-free. Ensure that the sriracha sauce you choose is also gluten-free.

3. Can I use frozen vegetables?
Absolutely! Frozen green beans or broccoli will work just fine. Just make sure to cook them according to package instructions before serving.

Honey Sriracha Chicken with Green Beans and Brown Rice

A delightful dish that combines sweet and spicy flavors with healthy veggies and wholesome grains, perfect for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pieces chicken breasts, diced into 1-inch pieces
• 30 g egg white, beaten
• 2 tbsp cornstarch or tapioca starch Use as needed for coating
• 1 1/4 tsp salt, divided Divide for seasoning chicken
• 2 cups green beans or 1 head broccoli, cut into small florets Can substitute vegetables
• 2 tsp sesame oil Used in both sauce and cooking
• 2 tbsp honey
• 2 tbsp sriracha sauce Adjust based on spice preference
• 1 tsp apple cider vinegar
• 2 pieces green onions, sliced For garnishing
• 1 tsp sesame seeds, or as desired For garnishing
• 2 cups brown rice, cooked

Method

 

Preparation

1. Preheat your oven to 200°C (425°F).
2. Dip the diced chicken into the beaten egg whites. Then, coat the chicken in cornstarch and season with 3/4 tsp salt.
3. Grease a large nonstick pan and add the chicken pieces, leaving some space between them.

Cooking

1. Bake the chicken for 15-20 minutes or until it is cooked through.
2. In a small bowl, mix together honey, sriracha sauce, apple cider vinegar, and sesame oil to make the sauce.
3. Steam the green beans or broccoli until they are tender.
4. Serve the chicken over cooked brown rice, drizzle with the honey sriracha sauce, and top with sliced green onions and sesame seeds.

Notes

Ensure even chicken pieces for uniform cooking. Adjust sriracha for spice levels. Broil chicken for a crispier finish if desired. Leftovers can be stored in an airtight container for up to 3 days.