Honey-Sriracha Chicken

With Broccolini and Water Chestnuts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Calories Conscious
Carb Conscious
A note about serious food allergies

Sriracha (see-ROTCH-ah), or "rooster" sauce is a Thai hot sauce that has swept America off its feet, which isn't a surprise considering its perfectly balanced heat and flavor. When we combine this killer condiment with honey and use it to marinate a juicy chicken breast, the result is nothing short of phenomenal. A side of broccolini, yellow bell pepper, and water chestnuts add a crunch that make this meal a real winner.

In Your Box (serves 2)

  • 8 oz. Broccolini
  • 2 Garlic Cloves
  • 1 Yellow Bell Pepper
  • 2 Boneless Skinless Chicken Breasts
  • 1½ oz. Honey
  • ¾ fl. oz. Sriracha
  • ⅓ fl. oz. Toasted Sesame Oil
  • 2 oz. Sliced Water Chestnuts
  • 1 tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil. Rinse all produce and pat dry. Cut broccolini on a bias (angle) into bite sized pieces, mince the garlic, and stem, core, and slice the bell pepper into thin strips. Rinse and pat the chicken dry. In a small bowl, stir the honey and Sriracha together. Pour about 1 Tbsp. of the mixture into another bowl to brush the chicken.

  • Step 2 - Sear the Chicken

    Sear the Chicken

    Season both sides of chicken breasts with a pinch of salt and pepper. Heat 1 tsp. of olive oil in a non-stick medium pan over medium-high heat. Place chicken breasts in pan away from you and cook for about 1 minute per side - just to lightly brown each side without cooking it all the way through.

  • Step 3 - Finish the Chicken

    Finish the Chicken

    Transfer the chicken to prepared baking sheet. Brush chicken on both sides with the 1 Tbsp. of honey-Sriracha glaze from the small bowl (keep it separate to prevent contaminating the rest of the sauce with raw chicken). Leave the other bowl of the mixture for drizzling over cooked chicken. Place glazed chicken into the oven, and cook for 5-7 minutes or until a minimum internal temperature of 165 degrees is reached.

  • Step 4 - Saute the Vegetables

    Saute the Vegetables

    In the same non-stick medium pan, heat sesame oil over medium heat, then sauté the garlic, broccolini, bell pepper, and water chestnuts for 7-10 minutes until fork-tender. Season with a pinch of salt and pepper.

  • Step 5 - Plate the Dish

    Plate the Dish

    Place a serving of sautéed vegetables on a plate. Nestle a chicken breast against the vegetables. Drizzle some of the reserved honey-Sriracha sauce over the chicken breast, and garnish with sesame seeds.