Sticky Sriracha Chicken Rice with Charred Broccoli
A vibrant one-pan dinner combining sweet, spicy, and savory elements in one satisfying bowl. Tender basmati rice is cooked in chicken stock and topped with juicy pan-seared chicken thighs glazed in a thick sriracha-honey sauce, brightened by fresh ginger and garlic. Charred broccoli and spring onions add smoky depth and textural contrast to the sticky rice base. The sriracha heat is balanced by runny honey and mellowed by caramelized onions, making it approachable for those new to spicy food while remaining flavorful enough for adventurous cooks. Perfect for weeknight dinners when you want restaurant-quality results in under 45 minutes. Serve alongside a cooling yogurt raita or simple cucumber salad to complement the heat and richness.
Ingredients
- 2 tbsp unsalted butter
- 1 onion, finely sliced
- 1 cups basmati rice
- 1 ¾ cups chicken stock
- 4 free-range chicken thighs
- olive oil
- 1 head broccoli, florets
- 1 bunch green onions, trimmed and halved
- 4 tbsp sriracha chilli sauce
- 4 tbsp runny honey
- 1 garlic clove, crushed
- 2 cm fresh ginger, finely grated
- 1 tbsp toasted sesame seeds
Instructions
- 1
Melt butter in a pan over medium heat, fry the sliced onion with a pinch of salt for 8-10 minutes until starting to caramelize.
- 2
Stir in the basmati rice, then pour in the chicken stock.
- 3
Bring to a boil, cover, reduce heat to low and cook for 10-15 minutes until stock is absorbed and rice is tender.
- 4
Remove from heat, cover and rest for 5 minutes.
- 5
Meanwhile, skin, debone and slice the chicken thighs into strips.
- 6
Heat olive oil in a large non-stick frying pan over medium heat, add chicken strips and cook for 6 minutes until golden.
- 7
Turn the chicken and cook for a further 6 minutes until cooked through.
- 8
Heat a separate frying or griddle pan until smoking hot.
- 9
Brush broccoli florets with olive oil, cook turning until tender and charred, then remove.
- 10
Repeat the charring process with green onions.
- 11
Mix sriracha sauce, honey, 3 tbsp water, crushed garlic and grated ginger together, then season.
- 12
Stir the sauce into the chicken, turn heat to high and stir-fry for 3 minutes or until sauce thickens.
- 13
Top the rice with charred vegetables, chicken and sauce, then sprinkle with toasted sesame seeds.
Tips
Don't skip the 5-minute rice rest after cooking. This allows steam to finish cooking the rice evenly and prevents a gummy texture. Cover the pan to retain heat.
For the stickiest glaze, reduce the heat to medium-high when adding the sauce to the chicken and stir constantly. The sauce should cling to each piece rather than pool at the bottom.
Char the vegetables in a smoking hot pan without moving them initially. This creates deep caramelization. Broccoli takes 4-5 minutes, spring onions just 2-3 minutes.
Good to Know
Refrigerate leftover rice and chicken separately in airtight containers for up to 3 days. Reheat rice gently with a splash of water to restore moisture. Charred vegetables are best eaten same day but store for 2 days.
Prepare the sriracha-honey sauce up to 2 days ahead. Cook rice and chicken thighs on the day of serving. Char vegetables no more than 4 hours before eating to maintain texture.
Serve immediately while rice is warm and vegetables retain their char. Accompany with plain yogurt, fresh lime wedges, or a crisp green salad to cool the heat.
Common Mistakes
Don't open the rice pan lid during the 10-15 minute cook. Opening releases steam and lengthens cooking time or results in undercooked rice.
Don't stir the rice immediately after cooking. This breaks the grains and creates a mushy texture. Let it rest covered.
Don't add the sriracha-honey sauce until the chicken is fully cooked. Adding it earlier can cause it to burn on the exterior while the interior remains raw.
Substitutions
FAQ
Can I use chicken breast instead of thighs?
Yes, but adjust cooking time. Slice breasts lengthwise to match thigh thickness, then cook 5-6 minutes per side. Thighs are more forgiving due to higher fat content. Check breasts reach 165F to avoid dryness.
What if I don't have sriracha sauce?
Mix hot sauce or chili paste with ketchup in a 2:1 ratio for similar sweetness and heat balance. Alternatively, blend fresh chilies with garlic and a touch of vinegar, then adjust sweetness with honey to taste.
Can I freeze leftovers?
Freeze the cooked rice and chicken separately in airtight containers up to 3 months. Thaw in the refrigerator overnight. Charred vegetables don't freeze well and should be made fresh. Reheat rice gently on the stovetop with water.