If you’re craving a vibrant and flavorful dinner that packs a punch, this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe will quickly become your go-to comfort meal. The perfect balance of spicy, sweet, and savory notes dances on your palate, with tender chicken pieces drenched in a luscious sauce, paired with fluffy rice and crisp, steamed broccoli. It’s a harmonious dish that’s surprisingly simple to whip up, yet feels special enough for sharing with friends or family. Prepare to fall in love with every bite of this stunning Korean-inspired feast!
Ingredients You’ll Need
Every great dish starts with a lineup of fresh, well-chosen ingredients — and this recipe is no exception. The beauty lies in how each element brings its own charm: from the fiery Sriracha that brings heat, to the ginger and garlic offering comforting earthiness, and the honey adding a touch of golden sweetness. Together, they create an irresistible symphony of flavor, while the basics like rice and broccoli provide the perfect texture and balance.
- Vegetable oil: Essential for sautéing the chicken to a crispy, golden finish without overpowering flavors.
- Sriracha: This spicy chili sauce acts as the fiery heart of the marinade, giving the chicken its signature kick.
- Cornstarch: Helps thicken the sauce and gives the chicken a lovely, glazed coating.
- Soy sauce: Adds a deep umami richness and saltiness, balancing the heat and sweetness.
- Honey: A natural sweetener that mellows out the spice and adds a beautiful sheen.
- Fresh ginger, minced: Offers a zesty warmth that brightens the entire dish.
- Garlic, minced: Brings savory depth that complements the spices perfectly.
- Chili powder: Amplifies the spicy aroma and brings extra warmth to the flavor profile.
- Chicken pieces: The star protein that soaks up every layer of flavor.
- Steamed rice: Acts as the fluffy, neutral base that ties all the flavors together wonderfully.
- Steamed tenderstem broccoli: Adds a fresh, crunchy bite and a beautiful burst of green color.
- Dry roasted peanuts, chopped: A delightful garnish adding texture and a nutty punch.
- Lime wedges: Provide a zesty finish that brightens the dish just before eating.
- Green onions, sliced: Fresh and mild, these add both color and a gentle onion flavor.
How to Make Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Step 1: Whip up the marinade
Start by combining vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder in a small bowl. Whisk everything together until you have a smooth, vibrant sauce that promises layers of flavor. This marinade is where the magic begins — it infuses the chicken with bold, spicy goodness.
Step 2: Marinate the chicken
Give the chicken pieces a thorough coating in the marinade, making sure every morsel is well covered. Cover the bowl and tuck it into the fridge for at least 30 minutes. If you have time, letting it sit up to 24 hours will deepen the flavors wonderfully, making each bite even more satisfying.
Step 3: Prepare your sides
While the chicken is soaking up all those spices, cook your rice according to the package instructions. At the same time, steam the tenderstem broccoli until it’s just tender yet still pleasantly crisp. Set both aside, keeping them warm so they’re ready when the chicken is cooked.
Step 4: Sauté the chicken
Heat a splash of vegetable oil in a skillet over medium-high heat. Using tongs, remove the chicken pieces from the marinade (but don’t toss the marinade just yet!) and place them carefully in the hot pan. Sauté the chicken for 5 to 10 minutes, turning occasionally, until it’s cooked through and beautifully golden brown on all sides.
Step 5: Finish cooking with sauce
Pour the reserved marinade into the skillet with the chicken, allowing it to bubble and thicken for another 2-3 minutes. This creates a glossy, sticky coating that clings perfectly to each piece. Watching the sauce reduce and coat the chicken is one of the most rewarding moments — it smells incredible, and tastes even better.
How to Serve Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Garnishes
Once plated, add chopped dry roasted peanuts on top for a satisfying crunch. Lime wedges should be served alongside to squeeze over the dish, lending a refreshing brightness that cuts through the richness. Finally, sprinkle sliced green onions to crown the plate with fresh flavor and vivid color.
Side Dishes
This dish shines with just steamed rice and broccoli, but you can also include a simple kimchi salad or pickled vegetables for an authentic Korean touch. A bowl of miso soup or a crunchy cucumber salad can add variety and keep the meal light yet filling.
Creative Ways to Present
For a fun twist, serve the spicy Korean chicken over a bed of sticky sushi rice or even noodles instead of steamed rice. Try wrapping a spoonful of chicken, rice, and broccoli in crisp lettuce leaves for a handheld, wrap-style dinner that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover spicy Korean chicken with steamed rice and broccoli keeps well in an airtight container in the fridge for up to 3 days. Make sure to store the chicken separately from the rice and broccoli if possible to maintain the best textures.
Freezing
You can freeze the cooked chicken and sauce in a sealed container for up to 1 month. For best results, freeze rice and broccoli separately, as freezing can alter their texture. When ready to eat, thaw overnight in the fridge for even reheating.
Reheating
Reheat the chicken gently in a skillet over medium heat, stirring occasionally to prevent sticking. Warm the rice and broccoli separately in the microwave. To restore moisture and flavor, drizzle a little water or soy sauce before reheating.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While boneless chicken pieces work best for quick cooking, thighs or drumsticks can be used too. Just adjust cooking time accordingly to ensure they’re cooked through and tender.
How spicy is this dish? Can I make it milder?
The heat comes primarily from Sriracha and chili powder, so reducing those amounts or omitting the chili powder can mellow the spice. You can also serve lime wedges and peanuts to balance the heat.
Is there a vegetarian version of this recipe?
Yes, you can substitute the chicken with firm tofu or tempeh. Marinate and cook similarly, but keep an eye on cooking times to avoid overcooking the plant-based protein.
What type of rice pairs best with this dish?
Steamed white jasmine or medium-grain rice both complement the flavors beautifully, providing a fluffy, slightly sticky base that soaks up the sauce perfectly.
Can I prepare the marinade in advance?
Definitely! The marinade can be made ahead and stored in the fridge for up to 3 days. This helps save time on busy days and lets flavors meld together even more.
Final Thoughts
Now that you have this fantastic Spicy Korean Chicken with Steamed Rice and Broccoli Recipe in your culinary arsenal, I’m sure it will become a beloved staple for your weeknight dinners. It’s approachable, packed with flavor, and comforting in every bite. So go ahead, grab those fresh ingredients, and enjoy the delightful journey of making this dish—it’s a guaranteed crowd-pleaser!
Print
Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
This Spicy Korean Chicken recipe features tender chicken pieces marinated in a flavorful blend of Sriracha, soy sauce, honey, garlic, and ginger, then sautéed to perfection. Served with steamed rice and tenderstem broccoli, it’s garnished with chopped dry roasted peanuts, lime wedges, and sliced green onions for a delicious and vibrant meal ready in just 25 minutes.
Ingredients
Marinade & 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
- 500 grams chicken pieces (boneless, skinless, cut into bite-sized pieces)
Sides & Garnishes
- Steamed rice, to serve
- Steamed tenderstem broccoli, to serve
- Dry roasted peanuts, chopped, for garnish
- Lime wedges, for garnish
- Green onions, sliced, for garnish
Instructions
- Prepare the Marinade: In a small bowl, combine the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, garlic, and chili powder. Whisk well to blend the ingredients into a smooth marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse—up to 24 hours if preferred.
- Cook the Rice: While the chicken marinates, prepare the rice according to package instructions. Keep it warm once cooked.
- Steam the Broccoli: Steam the tenderstem broccoli until just tender, then set aside and keep warm with the rice.
- Heat the Oil in Skillet: Warm the remaining vegetable oil in a skillet over medium-high heat, preparing for sautéing the chicken.
- Add Chicken to Skillet: Using tongs, lift the chicken out of the marinade (reserve the marinade) and place the pieces carefully into the hot skillet.
- Sauté the Chicken: Cook the chicken for 5-10 minutes, turning occasionally, until it’s cooked through and golden brown on the outside.
- Add Reserved Marinade: Pour the reserved marinade into the skillet with the chicken.
- Simmer and Thicken Sauce: Cook for an additional 2-3 minutes, stirring occasionally, allowing the sauce to thicken and evenly coat the chicken.
- Serve the Dish: Plate the spicy Korean chicken over the steamed rice, serve alongside tenderstem broccoli.
- Garnish and Enjoy: Sprinkle chopped dry roasted peanuts over the chicken, add lime wedges for squeezing, and top with sliced green onions for fresh flavor and crunch.
Notes
- Marinating the chicken overnight will deepen the flavor for a more intense taste.
- Adjust the amount of Sriracha and chili powder to control the spice level according to your preference.
- Substitute tenderstem broccoli with regular broccoli or green beans if unavailable.
- Use gluten-free soy sauce to make the recipe gluten-free.
- Ensure chicken is fully cooked by checking that juices run clear and internal temperature reaches 165°F (74°C).
