Sweet Spicy Sriracha Chicken (Printable Version)

Tender chicken breasts coated in a sticky sweet and spicy honey sriracha glaze with garlic.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Glaze

05 - 1/3 cup honey
06 - 2 to 3 tablespoons sriracha sauce, adjust to heat preference
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated (optional)
11 - 1 tablespoon lime juice

→ For Cooking and Garnish

12 - 2 tablespoons vegetable oil
13 - 2 green onions, sliced
14 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Pat chicken breasts dry, season both sides with salt and black pepper, then lightly coat with cornstarch, shaking off excess.
02 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sauté 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
04 - Reduce heat to medium, pour glaze into skillet, and simmer while stirring occasionally until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat each breast thoroughly with the glaze. Simmer an additional 2 minutes until heated through and well coated.
06 - Remove from heat, slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The glaze hits you with sweet, spicy, and tangy all at once without any one flavor overwhelming the others.
  • It's genuinely fast enough for a weeknight but feels fancy enough to serve when someone's watching you cook.
  • The cornstarch trick keeps the chicken tender inside while the glaze clings to every surface.
02 -
  • If your glaze breaks or looks separated, just add a splash of water and whisk it back together over gentle heat—it's more forgiving than it looks.
  • The chicken will keep cooking after you pull it off heat, so pull it slightly before you think it's done. A meat thermometer reading 165°F is your safety net if you're ever unsure.
03 -
  • Let your skillet get truly hot before the chicken goes in—that sizzle is what creates the golden crust that holds the glaze.
  • If you want the glaze thicker, let it simmer a minute longer than the recipe suggests. Every stove is different, so trust your eyes and your intuition.
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