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Are you ready to spice up your dinner routine? Sriracha Honey Chicken is every bit as bold and flavorful as it sounds: juicy chicken breast pieces tossed with a sticky, homemade sauce that’s sweet enough for the whole family but carries a kick for spice lovers. With easy pantry ingredients and simple steps, it’s a foolproof recipe for busy weeknights or special occasions.
Table of Contents
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Combines sweetness and heat perfectly.
- Versatile: serve over rice, in wraps, or alongside your favorite sides.
- Uses simple, everyday ingredients.
Ingredients Table
| Ingredient | Amount |
|---|---|
| Chicken breasts, diced | 3-4 |
| Corn starch | ⅓ cup |
| Water | 1 cup |
| Sriracha | 2-3 tablespoons (to taste) |
| Soy sauce | 5 tablespoons |
| Minced garlic | 1 tablespoon |
| Sugar | ¼ cup |
| Honey | 2-3 tablespoons (to taste) |
| Corn starch (for sauce) | 2 tablespoons |
| Cold water (for sauce) | 2 tablespoons |
| Crushed red pepper flakes | optional |
| Cooked rice | for serving |
Kitchen Equipment
Using the right tools helps make this dish a breeze and enhances results:
- Sauce pan: Buy on Amazon
- Nonstick skillet: Buy on Amazon
- Measuring cups and spoons: Buy on Amazon
- Cutting board: Buy on Amazon
- Chef’s knives: Buy on Amazon
- Mixing bowls: Buy on Amazon
Step-by-Step Instructions
- In a small-medium sauce pan, combine water, sriracha, soy sauce, garlic, sugar, and honey. Stir and bring to a boil over medium heat.
- Whisk together 2 tablespoons corn starch and 2 tablespoons cold water until smooth. Add to the saucepan, stirring well, until the sauce thickens. Reduce heat to low.
- Place diced chicken and ⅓ cup corn starch in a large plastic bag. Seal and shake to coat the chicken evenly.
- Drizzle a large skillet with oil and heat over medium. Add chicken pieces and sauté until golden brown and cooked through.
- Pour the sriracha honey sauce over the chicken, stirring to coat. Finish with a sprinkle of crushed pepper flakes if you like it hot.
- Serve over cooked rice or with steamed veggies for a balanced meal.
Helpful Tips
- Adjust sriracha and honey to your preferred spice and sweetness level.
- For even crispier chicken, use a frying pan with ample oil or try air fryer for a lighter option.
- Always use a reliable food thermometer for perfect doneness.
- Store leftovers in an airtight container for up to 3 days.
FAQ Section
What’s the best chicken cut for this recipe?
Boneless, skinless chicken breasts or thighs work best for tender bites.
Can I make Sriracha Honey Chicken ahead?
Yes, prep sauce and chicken separately, then toss and reheat before serving.
Is this recipe gluten-free?
Use gluten-free soy sauce and ensure your corn starch is labeled gluten-free.
How spicy is Sriracha Honey Chicken?
Heat depends on the sriracha amount; start with less and adjust.
Can I use other proteins?
Shrimp or tofu are excellent choices; just adjust your cooking time.
PrintQuick and Easy Sriracha Honey Chicken : Spicy, Sweet, Ready in 30 Minutes
Juicy chicken breasts glazed in a spicy-sweet sriracha honey sauce. Quick, bold, and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
3–4 chicken breasts, diced
⅓ cup corn starch
1 cup water
2–3 tablespoons sriracha (to taste)
5 tablespoons soy sauce
1 tablespoon minced garlic
¼ cup sugar
2–3 tablespoons honey (to taste)
2 tablespoons corn starch (for sauce)
2 tablespoons cold water (for sauce)
optional: crushed red pepper flakes
optional: cooked rice for serving
Instructions
1. Combine water, sriracha, soy sauce, garlic, sugar, and honey in a small sauce pan. Stir and bring to a boil over medium heat.
2. Whisk together 2 tablespoons corn starch and 2 tablespoons cold water until dissolved. Add to sauce and stir until thickened. Reduce heat to low.
3. Add diced chicken and 1/3 cup corn starch to a large plastic bag. Shake to coat the chicken evenly.
4. Drizzle oil in a large skillet over medium heat, add chicken, and sauté until browned and cooked through.
5. Add prepared sauce to browned chicken, stir to coat. Sprinkle with crushed red pepper flakes as desired.
6. Serve over cooked rice.
Notes
Adjust sriracha and honey for preferred spice/sweetness.
Use gluten-free soy sauce for gluten-free option.
Serve with steamed vegetables or inside wraps.
Store leftovers in airtight container up to 3 days.
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