Honey Sriracha Chicken
This sweet and spicy Honey Sriracha Chicken recipe is perfect for a quick weeknight dinner. The combination of honey and Sriracha creates a mouthwatering glaze that coats the tender chicken.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 skillet or frying pan
- 1 tongs or spatula
- 1 meat thermometer optional
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- ¼ cup honey
- ¼ cup Sriracha sauce For extra heat, add more Sriracha to taste.
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Instructions
- In a mixing bowl, combine honey, Sriracha sauce, soy sauce, minced garlic, and minced ginger. Whisk together until well blended. Set aside half of the sauce for glazing later.
- In a skillet or frying pan, heat vegetable oil over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper.
- Cook the chicken for 6-8 minutes, stirring occasionally, until browned and cooked through. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
- Pour the remaining sauce over the chicken, and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and caramelizes slightly.
- Remove the skillet from the heat and garnish with sliced green onions before serving.
- For extra heat, add more Sriracha to taste.
- This dish pairs well with steamed rice, quinoa, or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
For extra heat, add more Sriracha to taste.
This dish pairs well with steamed rice, quinoa, or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.