In a mixing bowl, whisk together 2 tablespoons of vegetable oil, 3 tablespoons of Sriracha, 1 tablespoon of cornstarch, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of finely grated ginger, 2 minced garlic cloves, and 1 teaspoon of chili powder until well combined. Add 1 pound of chicken breast fillets, cutting them into strips for better marinade absorption. Ensure the chicken is evenly coated in the mixture and refrigerate it for at least 15-30 minutes to allow the flavors to meld beautifully.

While the chicken is marinating, cook 1 cup of rice according to the package instructions on the stovetop or rice cooker. Meanwhile, bring a separate pot of water to a simmer and steam 1 cup of tenderstem broccoli for about 4-5 minutes until it turns bright green and is fork-tender. Once cooked, keep the broccoli warm by covering it with a lid.

Heat a large skillet over medium-high heat and add 2 tablespoons of the remaining vegetable oil. Once the oil shimmers, remove the chicken from the marinade and sauté the pieces in the skillet for 5-7 minutes, turning occasionally until they are golden brown and cooked through, reaching an internal temperature of 165°F. Pour in the reserved marinade from earlier, letting it bubble and simmer for about 2 minutes until it thickens slightly.

To plate your Easy 30 Minute Spicy Korean Chicken, place a generous serving of rice on each plate topped with the sizzling marinated chicken. Garnish the dish with a handful of dry roasted peanuts and sliced green onions. Arrange the steamed tenderstem broccoli alongside and serve with lime wedges.