Sweet Spicy Sriracha Chicken (Printer-friendly)

Tender chicken coated with a sticky, flavorful glaze of honey, sriracha, garlic, and lime for an easy dinner.

# Required Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approx. 1.32 lbs)
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 taste
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, thinly sliced
14 - 1 teaspoon toasted sesame seeds

# How-To Steps:

01 - Pat chicken breasts dry. Season both sides with salt and black pepper. Lightly dust with cornstarch and shake off excess.
02 - In a small bowl, whisk honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice until well blended.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken breasts for 4 to 5 minutes per side until golden and cooked through. Transfer to plate and keep warm.
04 - Lower heat to medium. Pour the glaze into the skillet and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet. Turn to coat each breast thoroughly with the glaze. Simmer for 2 additional minutes to heat through and intensify flavor.
06 - Remove from heat, slice chicken, drizzle with extra glaze. Garnish with sliced green onions and toasted sesame seeds.

# Expert Suggestions:

01 -
  • It tastes fancy but comes together faster than ordering takeout, so weeknights suddenly feel less rushed.
  • The glaze is forgiving about your sriracha level, letting you dial the heat up or down depending on who's sitting at your table.
  • Boneless chicken breasts cook through evenly and absorb that sticky coating like they were made for each other.
02 -
  • Don't skip the step of drying the chicken—wet chicken won't sear, it'll steam, and you'll lose the entire foundation of the dish.
  • The glaze thickens as it cools, so if it looks too thin when it's simmering, give it another minute before second-guessing yourself.
  • Sriracha heat varies wildly between brands; start conservative and add more if you want the dish spicier—you can't take it back once it's in.
03 -
  • If your glaze breaks or looks separated, whisk in a tablespoon of water and it'll come back together—the starch from the cornstarch-coated chicken helps stabilize it anyway.
  • Let your skillet get truly hot before adding the chicken; if it's not hot enough, you'll stew the chicken instead of searing it, and the whole thing falls apart.
Go back