Honey Sriracha Chicken

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Honey Sriracha Chicken is a flavor-packed dish that brings together the perfect balance of sweet, spicy, and savory. Each tender piece of chicken is coated in a sticky glaze made with honey, garlic, and the bold heat of Sriracha sauce. This irresistible combination delivers a bold punch, yet remains approachable enough for both spice lovers and those new to heat.

Whether you’re serving it over steamed rice, stuffing it into lettuce wraps, or pairing it with roasted vegetables, Honey Sriracha Chicken makes for a showstopping main course that’s quick enough for weeknights and impressive enough for guests. With its glossy, caramelized coating and juicy center, it’s one of those dishes that disappears fast from the dinner table.

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Ingredients for this Honey Sriracha Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and black pepper, to taste
• 2 tablespoons cornstarch (optional, for coating)
• 2 tablespoons vegetable oil

For the sauce:

• 1/3 cup honey
• 1/4 cup Sriracha sauce (adjust to taste)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)

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Step 1: Prepare the Chicken

Pat the chicken pieces dry using paper towels, then season them lightly with salt and black pepper. If you’d like a crispier exterior, toss the chicken in 2 tablespoons of cornstarch.

Step 2: Sear the Chicken

Heat vegetable oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.

Step 3: Make the Sauce

In the same skillet, reduce the heat to medium and add garlic. Sauté for about 30 seconds until fragrant. Stir in honey, Sriracha, soy sauce, rice vinegar, and ginger. Simmer for 2–3 minutes.

Step 4: Thicken the Sauce

Stir in the cornstarch slurry. Continue cooking until the sauce thickens and becomes glossy, about 1–2 minutes.

Step 5: Combine and Serve

Return the chicken to the skillet and toss to coat evenly with the sauce. Let everything heat through for another minute. Garnish with sesame seeds or chopped scallions if desired. Serve hot.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are actually more flavorful and tend to stay juicier when cooked. Both work beautifully in this recipe.

Is this dish very spicy?

The spice level is moderate. You can adjust the Sriracha to your taste — add more for heat or reduce it for a milder version.

Can I make this ahead of time?

Absolutely. Cook the chicken and sauce separately and store them. Combine and reheat just before serving to maintain the best texture.

What sides go well with Honey Sriracha Chicken?

It’s perfect with steamed rice, jasmine or basmati, roasted vegetables, noodles, or even in lettuce cups for a lighter twist.

Can I bake the chicken instead of pan-frying?

Yes, you can. Bake the chicken pieces at 400°F (200°C) for about 20 minutes or until cooked through, then toss with the sauce.

How can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce, and make sure your Sriracha and vinegar are certified gluten-free.

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