Ingredients:
1 Tbsp (16g) Olive Oil, divided
12 oz Broccoli Florets, cut into
bite-size pieces
1 lb Ground Chicken (97/3)
1/4 C (60g) Sweet Chili Sauce
2 Tbsp (42g) Honey
2-3 Tbsp (30-45g) Sriracha, to spice preference
2 Tbsp (30g) Soy Sauce
1 Tbsp (16g) Toasted Sesame Oil
1 tsp Garlic Powder
1 tsp Ground Ginger
Sesame Seeds and Green Onion, for garnish
Directions:
1. Heat 1/2 Tbsp of olive oil in a large skillet over medium-high heat. Add the broccoli
and leave untouched for 1-2 minutes to develop some browning on one side. Stir
and continue cooking until the broccoli is a dark green, about 3-4 minutes longer.
Transfer to a plate and set aside.
2. Add the remaining olive oil to the skillet and brown both sides of the ground chicken
before mincing and fully cooking.
3. While the chicken cooks, mix the remaining sauce ingredients together. Add the
sauce to the fully cooked chicken and cook until thick. Be careful not to burn.
4. Once the sauce is thick, add the broccoli back to the skillet and stir everything
together. Garnish with sesame seeds and green onion before serving.
5. serve with Banza protein rice
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