Sweet Spicy Sriracha Chicken (Printer version)

Tender chicken breasts glazed with a sweet and spicy blend featuring honey, sriracha, garlic, and ginger.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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, adjusted to heat preference
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

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper. Lightly dust each piece with cornstarch, shaking off excess.
02 - In a mixing bowl, whisk together 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. Sear the chicken breasts for 4 to 5 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.
04 - Reduce skillet heat to medium. Pour the prepared glaze into the skillet and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to the skillet and turn to thoroughly coat each piece with the glaze. Continue to simmer for 2 minutes until heated through and evenly coated.
06 - Remove from heat. Slice chicken and plate, drizzling with remaining glaze. Garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, with minimal hands-on time—perfect for those "what's for dinner" panic moments.
  • The glaze is the real star here; it's bold enough to taste like you spent hours on it, but it's honestly just five ingredients whisked together.
  • Naturally dairy-free, so it works whether you're avoiding dairy or just want something lighter than cream-based sauces.
  • Spicy enough to wake up your taste buds, but honey keeps it from being too aggressive if you're not a heat seeker.
02 -
  • If your glaze doesn't thicken, the heat was probably too low or it needed another minute—this matters because thin glaze just runs off instead of clinging.
  • Bone-in, skin-on thighs work here too and honestly stay juicier; just add 5–7 minutes to the cooking time.
  • Don't crowd the pan or your chicken will steam instead of sear; work in batches if needed.
03 -
  • Room-temperature or cold chicken will take longer to cook than chicken that's been sitting out for 15 minutes, so think ahead.
  • If you have a meat thermometer, use it—it removes all the guesswork and means you'll never serve dried-out chicken again.
  • Make extra glaze and keep it in the fridge; it's exceptional drizzled over roasted vegetables or stirred into yogurt as a dipping sauce.
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