Honey Sriracha Chicken Recipe

Name: Honey Sriracha Chicken Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs (680 g) chicken thighs or breasts, boneless and skinless; 1/4 cup honey; 2-3 tablespoons Sriracha sauce (adjust to taste); 2 tablespoons soy sauce (regular or low sodium); 1 tablespoon rice vinegar or apple cider vinegar; 2 garlic cloves, minced; 1 tablespoon vegetable oil; 1 teaspoon sesame oil (optional, for extra flavor); 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce); Sesame seeds and chopped green onions, for garnish

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This Honey Sriracha Chicken Recipe is a perfect combination of sweet and spicy flavors. Tender, juicy chicken is cooked to perfection, then coated in a sticky honey Sriracha glaze that’s bursting with flavor. It’s a simple and satisfying dish for busy weeknights or entertaining guests.

Why You’ll Love This Recipe

Quick and easy: This dish comes together in under 30 minutes, making it perfect for weeknights.

Adjustable spice level: Whether you love bold heat or prefer it mild, you can easily adjust the Sriracha to suit your preference.

Versatile: Serve it with rice, vegetables, or even quinoa for a healthy, balanced meal.

Restaurant-quality flavor: It’s a homemade dish that tastes as good as your favorite takeout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs (680 g) chicken thighs or breasts, boneless and skinless

1/4 cup honey

2-3 tablespoons Sriracha sauce (adjust to taste)

2 tablespoons soy sauce (regular or low sodium)

1 tablespoon rice vinegar or apple cider vinegar

1 tablespoon vegetable oil

2 garlic cloves, minced

1 teaspoon sesame oil (optional, for extra flavor)

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)

Sesame seeds and chopped green onions, for garnish

Directions

Prepare the Chicken:
Pat the chicken dry with paper towels and season lightly with salt and pepper on both sides.

Make the Sauce:
In a small bowl, whisk together honey, Sriracha sauce, soy sauce, rice vinegar, garlic, and sesame oil (if using). Set aside.

Cook the Chicken:
Heat the vegetable oil in a large skillet over medium heat.
Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

Cook the Sauce:
In the same skillet, pour in the honey Sriracha mixture. Bring it to a simmer over medium heat.
If you prefer a thicker sauce, stir in the cornstarch-water mixture and let it cook for 1-2 minutes, stirring constantly, until it thickens.

Combine Chicken and Sauce:
Return the chicken to the skillet, tossing it in the sauce to coat evenly. Let it cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors.

Serve:
Transfer the chicken to a serving plate. Drizzle any remaining sauce from the skillet over the top.
Garnish with sesame seeds and chopped green onions.

Servings and Timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Variations

Grilled Honey Sriracha Chicken: Instead of pan-frying, grill the chicken for a smoky, charred flavor. Brush on the sauce during the last few minutes of grilling.

Extra Crunch: Coat the chicken pieces in a light cornstarch coating before frying for a crispy texture.

Add Veggies: Stir-fry bell peppers, broccoli, or snap peas alongside the chicken for a complete one-pan meal.

Mild Version: Reduce the Sriracha to 1 tablespoon for a sweeter, less spicy version.

Protein Swap: Try this recipe with shrimp, tofu, or even pork for a different twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over low heat until warmed through. Add a splash of water or broth to thin the sauce if it has thickened. Alternatively, reheat in the microwave for 1-2 minutes, stirring halfway through.

Freezing: This dish can be frozen for up to 2 months. Let it cool completely, then store it in a freezer-safe container. Thaw in the refrigerator before reheating.

Related Recipes:

Honey Sriracha Salmon Bowls

FAQs

How spicy is Honey Sriracha Chicken?

The spice level depends on how much Sriracha is added. I recommend starting with 2 tablespoons and adjusting up or down depending on your heat preference.

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work just as well. Just be careful not to overcook them, as they can dry out faster than thighs.

Can I make this dish ahead of time?

Absolutely! You can prepare the chicken and sauce ahead of time and refrigerate them separately. Reheat and combine when you’re ready to serve.

What can I serve with Honey Sriracha Chicken?

It pairs perfectly with steamed white rice, jasmine rice, or quinoa. Add stir-fried vegetables like broccoli or snap peas for a complete meal.

How do I thicken the sauce?

If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for 1-2 minutes until thickened.

Conclusion

This Honey Sriracha Chicken recipe is a simple yet flavorful dish that balances sweet, spicy, and savory in every bite. It’s perfect for a quick dinner but impressive enough for guests. Serve it with rice and veggies for a complete, satisfying meal that’s guaranteed to please everyone at the table. Enjoy!

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