If you love the perfect balance of sweet, spicy, and savory flavors, this Honey Sriracha Chicken is a must-try! The combination of honey’s natural sweetness with the fiery kick of Sriracha creates a sticky, flavorful glaze that coats each bite of tender chicken. Whether you’re serving it over rice, in a wrap, or alongside roasted vegetables, this dish is incredibly versatile and easy to make. Ready in under 30 minutes, it’s a great option for busy weeknights or meal prep. Let’s dive into this mouthwatering recipe!
Why You’ll Love This Honey Sriracha Chicken
- Quick & Easy: Ready in just 30 minutes, perfect for weeknight meals.
- Bold Flavor: A delightful balance of sweet, spicy, and umami flavors.
- Customizable: Adjust the spice level to your liking or swap proteins.
- Meal-Prep Friendly: Makes a great reheatable dish for lunches.
Ingredients You’ll Need
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup honey (adds natural sweetness and caramelization)
- 1/4 cup Sriracha sauce (for heat and depth of flavor)
- 2 tbsp soy sauce (adds umami and balances the heat)
- 1 tbsp rice vinegar (enhances tanginess)
- 1 tbsp sesame oil (for nutty richness)
- 3 cloves garlic, minced (adds aromatic depth)
- 1 tsp fresh ginger, grated (optional but recommended for extra flavor)
- 1 tbsp cornstarch + 2 tbsp water (for thickening the sauce)
- 1 tbsp olive oil (for cooking the chicken)
- Sesame seeds & green onions (for garnish)
Optional Additions:
- Red pepper flakes (for extra heat)
- Lime juice (adds citrus brightness)
- Cashews or peanuts (for a crunchy texture)
How to Make Honey Sriracha Chicken
Step 1: Prepare the Chicken
- Cut the chicken into bite-sized pieces and pat dry with paper towels.
- Season lightly with salt and pepper.
Step 2: Cook the Chicken
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, until golden brown and cooked through. Remove from the pan and set aside.
Step 3: Make the Sauce
- In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- In a separate bowl, mix cornstarch and water to create a slurry.
Step 4: Combine Everything
- Pour the sauce into the pan and bring to a simmer.
- Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
- Add the cooked chicken back into the pan, tossing to coat evenly.
Step 5: Serve and Garnish
- Sprinkle with sesame seeds and chopped green onions before serving.
Tips for the Best Honey Sriracha Chicken
- Use Chicken Thighs: They stay juicier than chicken breasts.
- Adjust Spice Level: Use more or less Sriracha to control the heat.
- Don’t Overcook the Sauce: Once thickened, remove from heat to avoid burning.
- Marinate for Extra Flavor: If you have time, marinate the chicken in half the sauce for 30 minutes before cooking.
What to Serve with Honey Sriracha Chicken
- Steamed Rice or Fried Rice – Absorbs the delicious sauce.
- Roasted Vegetables – Broccoli, bell peppers, or carrots pair well.
- Noodles – Toss it with ramen or soba noodles for an Asian-inspired bowl.
- Lettuce Wraps – A low-carb alternative.
FAQs
1. How spicy is Honey Sriracha Chicken?
- The heat level depends on how much Sriracha you use. You can reduce it for a milder flavor or add more for extra spice.
2. Can I use a different protein?
- Yes! Try shrimp, tofu, or even beef instead of chicken.
3. Can I make this recipe gluten-free?
- Use gluten-free soy sauce or tamari to keep it gluten-free.
4. What if I don’t have cornstarch?
- You can use arrowroot powder or flour as a thickener.
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Storage & Reheating
Refrigeration: Store leftovers in an airtight container for up to 4 days. Freezing: Freeze for up to 2 months in a sealed container. Reheating: Warm in a pan over low heat, adding a splash of water if needed.
Variations
- Mild Version: Reduce Sriracha and add more honey.
- Extra Crispy: Coat the chicken in cornstarch before frying.
- Veggie-Packed: Add bell peppers, snap peas, or mushrooms.
- Teriyaki Twist: Mix in some teriyaki sauce for added depth.
Conclusion
Honey Sriracha Chicken is the perfect combination of sweet, spicy, and savory flavors in a quick and easy recipe. Whether you’re looking for a simple weeknight dinner or an exciting meal-prep option, this dish delivers! Try it with rice, noodles, or even in a wrap for endless possibilities. Let me know how you enjoy your Honey Sriracha Chicken by leaving a comment below!
Honey Sriracha Chicken
Tender chicken coated in a sticky, sweet, and spicy honey sriracha glaze. Perfect for a quick, flavor-packed meal in just 30 minutes!
Ingredients
- 1 ½ lbs chicken breasts or thighs cut into bite-sized pieces
- 2 tablespoons olive oil or sesame oil
- Salt and pepper to taste
- 2 green onions sliced (for garnish)
- Sesame seeds optional garnish
- For the Honey Sriracha Sauce:
- ¼ cup honey
- 3 tablespoons sriracha adjust for spice level
- 2 tablespoons soy sauce or coconut aminos for gluten-free
- 1 tablespoon rice vinegar
- 2 garlic cloves minced
- 1 teaspoon grated ginger
Instructions
Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove from the pan and set aside.
Make the Sauce:
- In the same skillet, reduce the heat to medium.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in the honey, sriracha, soy sauce, and rice vinegar. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Coat the Chicken:
- Return the cooked chicken to the skillet.
- Toss to coat in the sauce, letting the chicken cook for another 2-3 minutes to soak up all the flavor.
Serve:
- Garnish with green onions and sesame seeds.
- Serve hot over steamed rice, cauliflower rice, or with a side of roasted vegetables.
Notes
- Spice Level: Adjust the sriracha to taste — add more for extra heat or reduce for a milder dish.
- Protein Options: Swap chicken for shrimp, tofu, or even pork for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
- Meal Prep Tip: Make a double batch of sauce and use it as a marinade or dipping sauce for later meals!