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Honey Sriracha Chicken

A perfect balance of sweet honey and spicy sriracha creates this irresistible glazed chicken dish. Quick to prepare and bursting with bold flavors, this Asian-inspired meal will satisfy your cravings for something both sweet and spicy.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 chicken breasts, diced
  • 1/3 cup cornstarch (for coating)
  • 1 cup water
  • 3 tablespoons sriracha
  • 5 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1/4 cup sugar
  • 3 tablespoons honey
  • 2 tablespoons cornstarch (for slurry)
  • 2 tablespoons water (for slurry)
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Prepare the Sauce
  2. Begin by combining 1 cup water, 3 tablespoons sriracha, 5 tablespoons soy sauce, 1 tablespoon minced garlic, 1/4 cup sugar, and 3 tablespoons honey in a saucepan. Bring this mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, create a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water in a small bowl until smooth. Slowly pour the slurry into the boiling sauce while whisking constantly. Continue to cook for about 2 minutes until the sauce thickens to a glossy consistency.
  3. Prepare the Chicken
  4. While the sauce is cooling slightly, prepare your chicken by cutting the breasts into 1-inch cubes. Place 1/3 cup cornstarch in a large zip-top bag or bowl. Add the diced chicken and toss until each piece is thoroughly coated with cornstarch. Shake off any excess cornstarch before cooking.
  5. Cook the Chicken
  6. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Once hot, add the cornstarch-coated chicken pieces, being careful not to overcrowd the pan (work in batches if necessary). Sauté the chicken for about 4-5 minutes, turning occasionally, until all sides are golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
  7. Combine and Serve
  8. Pour the prepared honey sriracha sauce over the cooked chicken in the pan. Stir well to coat each piece thoroughly with the glossy sauce. Allow the chicken and sauce to simmer together for 1-2 minutes so the flavors can meld. If desired, sprinkle with red pepper flakes for additional heat and visual appeal. Serve hot over steamed rice or with your favorite side dishes.

Notes

  • For a healthier version, you can bake the cornstarch-coated chicken at 400°F (200°C) for about 20 minutes instead of sautéing. Adding vegetables like bell peppers or broccoli to the dish increases nutritional value and adds color. For meal prep, this dish keeps well in the refrigerator for up to 3 days.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian-Fusion

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 375g
  • Sugar: 18g
  • Sodium: 1150mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 95mg

Find it online: https://bestfeed.us/honey-sriracha-chicken/