Sweet Spicy Sriracha Chicken (Printable Version)

Tender chicken breasts cooked in a sticky, sweet and spicy honey and sriracha glaze with garlic and ginger.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Glaze

05 - 1/3 cup honey
06 - 2 to 3 tablespoons sriracha sauce, adjust to taste
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated (optional)
11 - 1 tablespoon lime juice

→ For Cooking

12 - 2 tablespoons vegetable oil
13 - 2 green onions, sliced (for garnish)
14 - 1 teaspoon toasted sesame seeds (for garnish)

# Steps:

01 - Pat chicken breasts dry. Season both sides evenly with salt and black pepper. Lightly dust with cornstarch, shaking off excess.
02 - In a small bowl, whisk honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice until combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sauté 4 to 5 minutes per side until golden and cooked through. Remove chicken to a plate and keep warm.
04 - Lower heat to medium. Pour glaze into skillet and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat thoroughly with glaze. Simmer for an additional 2 minutes to meld flavors and heat through.
06 - Remove from heat. Slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • The glaze is forgiving—you can dial the heat up or down depending on who's eating.
  • Somehow it feels fancy enough for company but easy enough for a solo weeknight.
02 -
  • Don't skip patting the chicken dry or you'll steam it instead of searing it, and that changes everything.
  • The glaze continues to thicken as it cools, so err on the side of slightly loose when you plate it.
03 -
  • If you like serious heat, add a pinch of red pepper flakes to the glaze or drizzle with extra sriracha at the table.
  • The cornstarch on the raw chicken is the difference between soggy and golden—don't let anyone tell you that step doesn't matter.
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