Sweet Spicy Sriracha Chicken (Print Version)

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

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21 oz)
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
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh grated ginger (optional)
11 - 1 tablespoon lime juice

→ For Cooking

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

# How To:

01 - Pat chicken breasts dry and season both sides with salt and black pepper. Lightly coat each breast with cornstarch, shaking off any 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 cook for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
04 - Reduce heat to medium and pour the glaze into the skillet. Stir occasionally and simmer until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to the skillet, turning to coat each piece thoroughly with the glaze. Simmer for 2 more minutes until heated through and glazed.
06 - Remove from heat, slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means weeknight dinner stress just melts away.
  • The glaze is so addictive you'll find yourself licking it off your fingers when nobody's looking.
  • One skillet means less cleanup, more time for whatever comes next.
02 -
  • Don't overcrowd the skillet or skip that initial sear—the chicken won't develop color, and color means flavor.
  • The glaze thickens as it cools, so don't panic if it seems thin when it's still hot; it'll set up perfectly as everything comes together.
03 -
  • Chicken thighs work beautifully here and stay juicier than breasts if you're willing to cook them an extra minute or two.
  • Make the glaze the night before and keep it in the fridge—the flavors actually improve, and your weeknight self will thank you.
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