If you’re craving a vibrant meal that hits all the right notes of flavor and warmth, this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe is an absolute game-changer. Imagine tender chicken pieces perfectly marinated in a fiery, sweet, and savory sauce, paired with fluffy steamed rice and crisp broccoli for just the right balance. It’s comfort food with a kick, a dish that feels like a warm hug on a plate but with exciting Korean-inspired spices that will make your taste buds dance. This recipe is not only delicious but wonderfully easy to make, perfect for busy weeknights or even a casual weekend feast with friends.
Ingredients You’ll Need
The magic behind this Spicy Korean Chicken with Steamed Rice and Broccoli Recipe lies in its straightforward yet powerful list of ingredients. Each one is thoughtfully chosen to bring out layers of flavor, texture, and color, turning simple components into something spectacular.
- Vegetable oil: Essential for cooking the chicken to golden perfection and adding a subtle richness.
- Sriracha: Brings that signature spicy heat and a touch of garlicky flavor to the marinade.
- Cornstarch: Helps thicken the sauce so it clings beautifully to every bite of chicken.
- Soy sauce: Adds a deep umami punch that balances the heat with some saltiness.
- Honey: Sweetens the sauce naturally, offering a perfect counterpoint to the spice.
- Fresh ginger: Provides a zesty brightness and warmth when minced fresh.
- Garlic cloves: Boost flavor with their aromatic, savory notes.
- Chili powder: Enhances the overall heat and gives a smoky hint to the marinade.
- Steamed rice: The perfect neutral canvas that soaks up every drop of sauce.
- Tenderstem broccoli: Offers a fresh, slightly crunchy texture that contrasts beautifully with the tender chicken.
- Dry roasted peanuts: Adds a lovely crunch and nutty finish as a garnish.
- Lime wedges: Provide a burst of fresh citrus to brighten the dish before serving.
- Green onions: Sprinkle on top for a pop of color and mild oniony freshness.
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 marinade is the heart of the recipe, blending spicy, sweet, and savory elements into one harmonious sauce that will infuse the chicken with incredible flavor.
Step 2: Marinate the Chicken
Add your chicken pieces into the bowl, making sure each piece is well-coated in that flavorful marinade. Cover and pop it into the fridge for at least 30 minutes, or if you have the time, let it marinate up to 24 hours to develop even deeper tastes.
Step 3: Cook the Rice
While the chicken marinates, cook your rice according to the package instructions. Steamed rice is the perfect companion to the spicy chicken, balancing the flavors and soaking up the delicious sauce.
Step 4: Steam the Tenderstem Broccoli
Next, steam the tenderstem broccoli just until tender but still vibrant and crisp. Set it aside, keeping it warm alongside the rice as a fresh and healthy sidekick to the main event.
Step 5: Sauté the Chicken
Heat a little more vegetable oil in a skillet over medium-high heat. Use tongs to transfer the chicken out of the marinade into the hot oil—be sure to reserve the leftover marinade for later!
Step 6: Cook Chicken Until Golden
Sauté the chicken pieces for 5 to 10 minutes, turning them frequently so they brown beautifully and cook through evenly, locking in all those rich flavors.
Step 7: Finish with the Sauce
Pour the reserved marinade into the skillet with the chicken and cook for an additional 2 to 3 minutes. This will thicken the sauce nicely and coat the chicken in a glossy, spicy glaze that looks as amazing as it tastes.
How to Serve Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
Garnishes
To elevate your presentation and add extra texture, sprinkle chopped dry roasted peanuts over the chicken after plating. Add freshly sliced green onions for a burst of color and a hint of sharpness. Don’t forget the lime wedges—squeezing a little fresh lime juice just before eating wakes up all the flavors and adds beautiful brightness.
Side Dishes
This dish shines all on its own, but for a fuller meal, consider simple Korean-inspired sides like kimchi, pickled cucumbers, or a crisp cabbage salad with sesame oil and seeds. These will complement the spicy Korean chicken with steamed rice and broccoli recipe perfectly, introducing refreshing contrasts.
Creative Ways to Present
If you want to impress guests or shake things up, try serving the chicken in individual bowls layered with rice and broccoli, then letting everyone top their own servings with garnishes. For a more interactive meal, present the components separately on a platter as a “build-your-own” bowl experience that’s both fun and delicious.
Make Ahead and Storage
Storing Leftovers
Spicy Korean chicken leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. Store the rice and steamed broccoli separately to maintain their textures, and reheat gently when ready to enjoy.
Freezing
You can freeze the cooked chicken and sauce for up to 2 months in a freezer-safe container. For best results, freeze the rice and broccoli separately as these can lose their texture when thawed and reheated.
Reheating
To reheat, warm the chicken gently on the stovetop or in the microwave until just heated through to prevent drying out. Reheat rice and broccoli separately, adding a sprinkle of water or a quick steam to revive them.
FAQs
Can I use a different type of chicken for this recipe?
Absolutely! Boneless, skinless chicken thighs or breasts both work well. Thighs will be juicier, while breasts tend to be leaner. Just adjust cooking times to ensure the chicken is cooked through.
Is this recipe very spicy?
The spice level comes mainly from the Sriracha and chili powder, which you can easily adjust to your taste. If you prefer mild heat, use less Sriracha or omit the chili powder altogether.
What can I substitute for tenderstem broccoli?
If tenderstem broccoli isn’t available, regular broccoli florets or even green beans make great alternatives. Just steam or blanch them until tender but still crisp.
Can I prepare parts of the recipe ahead of time?
Yes! Marinating the chicken for several hours or overnight intensifies the flavor. You can also cook the rice and broccoli in advance and reheat before serving to save time.
How do I make the sauce thicker?
The cornstarch in the marinade helps thicken the sauce as it cooks. If you want it thicker, you can add a little more cornstarch dissolved in a small amount of water during the last stage of cooking.
Final Thoughts
This Spicy Korean Chicken with Steamed Rice and Broccoli Recipe is truly a weeknight wonder—easy enough to pull together quickly but bursting with exciting flavors that feel special every time. Whether you’re cooking for your family or hosting friends, this dish will bring smiles and satisfied appetites. Give it a try and discover how simple ingredients can create an unforgettable meal you’ll want to make again and again.
Print
Spicy Korean Chicken with Steamed Rice and Broccoli Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- 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, ginger, and garlic. Pan-seared to a golden brown and simmered in a rich, spicy sauce, it’s served over steamed rice with tenderstem broccoli. Garnished with crunchy dry roasted peanuts, fresh lime wedges, and green onions, this dish captures the vibrant and bold flavors of Korean cuisine in just 25 minutes.
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
- 500 grams chicken pieces (boneless, skinless, cut into bite-sized pieces)
Accompaniments and Garnish
- Steamed rice (as needed to serve 4)
- Steamed tenderstem broccoli (about 200 grams)
- Dry roasted peanuts, chopped (2 tablespoons)
- Lime wedges (4 wedges)
- Green onions, sliced (2 stalks)
Instructions
- Make the Marinade: In a small bowl, whisk together 3 tablespoons vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until well combined to form the spicy marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor infusion.
- Cook the Rice: While the chicken marinates, prepare the steamed rice following the package instructions. Keep warm when done.
- Steam the Broccoli: Steam the tenderstem broccoli until tender but still crisp, approximately 4-5 minutes. Set aside and keep warm.
- Heat the Skillet: Warm the remaining vegetable oil in a skillet over medium-high heat, preparing it for cooking the chicken.
- Cook the Chicken: Using tongs, transfer the marinated chicken from the bowl into the hot skillet, leaving the marinade behind. Sauté the chicken for 5 to 10 minutes, turning occasionally, until it is cooked through and golden brown on all sides.
- Add the Marinade Sauce: Pour the reserved marinade into the skillet with the cooked chicken and cook for an additional 2 to 3 minutes. Stir frequently to allow the sauce to thicken and coat the chicken pieces thoroughly.
- Plate and Garnish: Serve the spicy Korean chicken on a bed of steamed rice alongside the tenderstem broccoli. Garnish with chopped dry roasted peanuts, fresh lime wedges, and sliced green onions for added texture and brightness.
Notes
- For a less spicy version, reduce the amount of Sriracha and chili powder.
- Marinating the chicken overnight will deepen the flavors.
- Use boneless, skinless chicken thighs for juicier results if preferred.
- Ensure the chicken is cooked through to an internal temperature of 75°C (165°F).
- Dry roasted peanuts add a nice crunch, but you can substitute with cashews or omit for nut-free diets.
- Serve with steamed rice and tenderstem broccoli or swap with other vegetables like bok choy or green beans.
