Sweet Spicy Sriracha Honey Chicken (Printable)

Tender chicken coated in a sticky sweet and spicy glaze of honey, sriracha, and garlic.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 21 oz)
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
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 and Garnish

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 evenly with salt and black pepper, then lightly coat with cornstarch, shaking off excess.
02 - Combine honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice in a bowl; whisk to blend.
03 - Heat vegetable oil over medium-high in a large skillet. Sauté chicken breasts 4 to 5 minutes per side until golden and cooked through. Remove and keep warm.
04 - Lower heat to medium, pour glaze into skillet, and simmer while stirring occasionally until thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat thoroughly. Simmer an additional 2 minutes to heat through and glaze fully.
06 - Remove from heat, slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making busy weeknights feel manageable again.
  • The glaze strikes that rare balance between sweet and spicy that somehow feels sophisticated yet completely approachable.
02 -
  • Pat your chicken completely dry before cooking—any lingering moisture will steam the chicken rather than sear it, and you'll miss that golden crust that makes the glaze cling so beautifully.
  • Taste your glaze before the chicken goes back in; this is your only chance to adjust the heat and balance without overcooking anything.
03 -
  • Make the glaze while the chicken sears so everything times perfectly and you're not juggling multiple things at once.
  • If your glaze thickens too much before the chicken returns to the pan, whisk in a splash of water to loosen it back to pourable consistency.
Return