Sweet Spicy Sriracha Honey Chicken (Printable Version)

Tender chicken breasts coated in a sticky honey and sriracha glaze with garlic and ginger notes.

# What You'll Need:

→ 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 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 and Garnish

12 - 2 tablespoons vegetable oil
13 - 2 green onions, thinly sliced
14 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Pat chicken breasts dry and season both sides with salt and black pepper. Lightly coat each with cornstarch, shaking off any excess.
02 - Combine honey, sriracha, soy sauce, rice vinegar, minced garlic, ginger if desired, and lime juice in a small bowl. Whisk until blended. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sauté 4 to 5 minutes per side until golden brown and cooked through. Remove and keep warm.
04 - Reduce heat to medium, pour glaze into skillet, and simmer while stirring occasionally until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet and turn to coat thoroughly with glaze. Continue simmering 2 minutes until heated through and well glazed.
06 - Remove from heat, slice chicken, drizzle with extra glaze, and garnish with green onions and toasted sesame seeds.

# Expert Hints:

01 -
  • The glaze caramelizes into something sticky and irresistible that makes even plain rice feel special.
  • It comes together in 30 minutes total, which means weeknight dinners that don't feel rushed or boring.
  • You control the heat level, so it works whether you're cooking for yourself or someone who finds sriracha intimidating.
02 -
  • Underdone chicken is dangerous, so use a meat thermometer if you're unsure—165°F (74°C) internal temperature is your target, and it's worth the five seconds it takes to check.
  • The glaze thickens as it cools, so don't panic if it seems thin in the pan; it'll coat everything perfectly once it cools slightly on the warm chicken.
03 -
  • Don't crowd the skillet when searing—let each piece have room to make contact with the hot surface, which is how you get that golden edge instead of pale, steamed chicken.
  • The oil matters more than you'd think; hot enough that a drop of water sizzles immediately, but not so hot that it smokes before the chicken hits the pan.
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