Spicy Honey Sriracha Chicken (Printable)
Tender chicken coated in a glossy honey sriracha glaze with garlic and ginger. Ready in under an hour.
# What goes in:
→ 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
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges
# Directions:
01 - In a medium bowl, whisk together sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, ginger, and black pepper until thoroughly combined.
02 - Add chicken pieces to the bowl and toss well to coat evenly. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil and swirl to coat the surface.
04 - Remove chicken from marinade, reserving the liquid. Cook chicken in batches without overcrowding until golden brown and cooked through, approximately 6–8 minutes.
05 - Pour reserved marinade into the pan and simmer for 2–3 minutes, until sauce thickens and becomes glossy. Toss chicken continuously to coat evenly.
06 - Serve immediately over steamed rice, quinoa, or noodles. Top with toasted sesame seeds, sliced green onions, and fresh lime wedges.
# Expert Advice:
01 -
- The sauce creates this gorgeous sticky glaze that coats every piece of chicken perfectly
- You can adjust the heat level without throwing off the whole flavor balance
02 -
- Don't crowd the pan or you'll end up steaming instead of searing
- The sauce thickens fast so keep an eye on it during those last few minutes
03 -
- Pat the chicken completely dry before searing for the best golden crust
- Let the sauce cool slightly before serving to reach optimal thickness