Spicy Honey Sriracha Chicken (Printable version)
Juicy chicken pieces glazed in sweet and spicy honey sriracha sauce, ready in 40 minutes.
# What you'll need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade/Sauce
02 - 1/4 cup sriracha sauce
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp olive oil (plus more for searing)
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1/2 tsp black pepper
→ Garnish (optional)
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges
# Directions:
01 - In a medium bowl, combine sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, ginger, and black pepper. Mix thoroughly until fully incorporated.
02 - Add chicken pieces to the marinade, toss well to coat completely, and let marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat and add a splash of olive oil.
04 - Remove chicken from marinade (reserve leftover marinade) and cook in batches until golden brown and cooked through, approximately 6–8 minutes.
05 - Pour reserved marinade into the pan and simmer for 2–3 minutes until thickened and glossy, tossing chicken to coat evenly.
06 - Serve immediately, garnished with toasted sesame seeds, sliced green onions, and fresh lime wedges.
# Expert Advice:
01 -
- The sauce hits that perfect sweet spicy balance that keeps everyone coming back for seconds
- Ready in under 45 minutes but tastes like something from a restaurant
02 -
- Do not crowd the pan or you will steam the chicken instead of searing it and miss out on all those crispy edges
- Let the sauce reduce until it coats the back of a spoon or you will end up with something thin and watery
03 -
- Line your sheet pan with foil before cooking if you want to save yourself some cleanup later
- Double the sauce recipe and keep some in the fridge for quick stir fries during the week