Save There's something about the smell of honey caramelizing in a hot skillet that makes me stop and pay attention. One Tuesday night when I was scrambling to pull dinner together, I grabbed honey and sriracha almost by accident, wondering if they'd even work together. That first bite of glossy, sticky chicken changed how I thought about weeknight cooking—suddenly it felt less like obligation and more like discovery. This sweet and spicy glaze came together so naturally that I've made it countless times since, each time getting a little better at catching that perfect moment when it thickens.
I made this for my sister once when she was going through a rough week, and watching her fork into that sticky chicken with a real smile on her face reminded me why cooking matters. She asked for the recipe before she even finished eating, which felt like the highest compliment. Now whenever she texts me that she's had a hard day, I know exactly what I'm making her for dinner.
Ingredients
- Boneless, skinless chicken breasts: Four medium breasts give you enough for four people without the dish feeling sparse. Pat them completely dry before seasoning—this is where the golden crust happens.
- Cornstarch: Just a light coating is all you need to keep the chicken tender and help the glaze stick. More than a whisper of it and you'll taste it, which isn't the goal.
- Honey: Use the kind you actually like eating because you're going to taste it clearly. Raw honey has a more complex flavor, but regular honey works beautifully too.
- Sriracha sauce: This is your heat source and your flavor anchor. Start with two tablespoons if you're cautious and taste as you go.
- Soy sauce: The umami backbone that makes everything taste deeper and more intentional.
- Rice vinegar: A tablespoon cuts through the richness and keeps the glaze from feeling one-dimensional.
- Fresh garlic and ginger: Minced garlic goes right into the glaze, and ginger is optional but changes the whole character of the dish—it adds something almost floral against the spice.
- Lime juice: The last-minute brightness that ties everything together.
- Vegetable oil: Use whatever neutral oil you have. The high heat sear needs oil that can handle it.
- Green onions and sesame seeds: These aren't just garnish—they're the finishing touch that makes it feel intentional.
Instructions
- Prep your chicken:
- Pat each breast completely dry with paper towels—this matters more than you'd think for getting that golden exterior. Season generously with salt and pepper, then dust lightly with cornstarch, shaking off anything that doesn't stick.
- Build your glaze:
- Whisk honey, sriracha, soy sauce, rice vinegar, minced garlic, ginger if you're using it, and lime juice in a small bowl. Taste it straight—it should make you slightly pucker at first, then the sweetness should follow. Set it aside and forget about it for a moment.
- Sear the chicken:
- Heat oil in a large skillet over medium-high heat until it shimmers. You want to hear a good sizzle when the chicken hits the pan, but not an angry hiss. Sauté four to five minutes per side until golden and cooked through, then transfer to a plate.
- Make the glaze come alive:
- Reduce heat to medium, pour the glaze into the same skillet, and let it warm through while stirring occasionally. You'll see it start to thicken and deepen in color—that's the honey caramelizing slightly, which is exactly what you want.
- Finish the chicken:
- Return the chicken to the skillet and turn it gently to coat every surface with that sticky glaze. Simmer for two minutes, letting everything get acquainted and the chicken heat through.
- Plate and celebrate:
- Slice each breast and arrange on your plate, then drizzle extra glaze over top. Scatter green onions and sesame seeds across everything like you mean it.
Save There was a moment last summer when I made this for a small dinner party and everyone went quiet for that first bite. That kind of quiet, where everyone's tasting something real and genuine, is when I remember why I love cooking. It's not about impressing people—it's about giving them a moment where the food does something unexpected and good.
Variations and Swaps
Chicken thighs work beautifully here and stay juicier than breasts, though they'll need a minute or two longer to cook through. If heat isn't your thing, use one tablespoon of sriracha and add half a teaspoon of red pepper flakes instead—you get more control that way. I've made this with a splash of orange juice added to the glaze and it became something almost completely different, in the best way.
What to Serve It With
Jasmine rice is the obvious choice and it absorbs that glaze like a dream, but honestly, steamed bok choy or sautéed snap peas sing alongside this dish too. The key is something mild enough to let the chicken be the star. I've even served it over cauliflower rice when I wanted something lighter, and the glaze tasted even more prominent without the starch beneath it.
Kitchen Wisdom
This recipe taught me that the best weeknight dinners happen when you're not overthinking things. Some of my favorite meals came from mixing ingredients that shouldn't work together but somehow do. The glaze is forgiving, the chicken is hard to mess up, and the whole thing comes together in the time it takes to pour a drink and set the table.
- If you're worried about the cornstarch, just use a tiny pinch—you're going for a whisper of it, not a coating.
- Make the glaze while the chicken cooks so everything's ready to come together at the right moment.
- Taste your glaze before it goes in the pan so you know exactly what you're working with.
Save This dish has become my answer to the question of what's for dinner, and I hope it becomes yours too. There's real magic in something this simple that tastes this good.
Common Questions
- → How do I adjust the spiciness?
You can increase or decrease the amount of sriracha sauce to suit your heat preference. For extra kick, add red pepper flakes to the glaze.
- → Can chicken thighs be used instead?
Yes, chicken thighs can be swapped for chicken breasts and cooked slightly longer until fully done.
- → What is the best method to ensure a sticky glaze?
After cooking the chicken, let the glaze simmer until it slightly thickens before tossing the chicken back to coat thoroughly.
- → Can this dish be made gluten-free?
Yes, substitute regular soy sauce with tamari to make it gluten-free.
- → What side dishes pair well with this chicken?
Steamed jasmine rice or sautéed vegetables complement the flavors and add balance to the meal.