Two-Flavor Stir-Fried Chicken and Broccoli with Sweet-Honey and Spicy-Sriracha Glazes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Chicken and broccoli stir-fry divided into two distinct flavor profiles, one sweet and one spicy, for a balanced meal. This asian-inspired chicken ready in about 35 minutes pairs boneless chicken breast, broccoli florets, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless chicken breast
• 2 cups broccoli florets
• 2 cloves garlic
• 1 tbsp ginger
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1/4 tsp salt

Instructions

1. Step 1: Cut chicken into 1/2-inch cubes and toss with 1 tsp cornstarch and 1/4 tsp salt. Heat 1 tbsp vegetable oil in a wok over high heat, add chicken, and stir-fry for 5 minutes until golden; remove and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the wok, then stir-fry minced garlic and ginger for 30 seconds until fragrant.
3. Step 3: Add broccoli florets and stir-fry for 4 minutes until crisp-tender. Divide the cooked chicken and broccoli into two equal portions on a plate.
4. Step 4: Whisk soy sauce, honey, rice vinegar, and 1 tsp sriracha for the sweet sauce; drizzle over one portion. Whisk soy sauce, sriracha, and 1/4 tsp cornstarch for the spicy sauce; drizzle over the other portion. Toss each portion with 1/2 tsp sesame oil.