If you’re anything like me, dinner time often feels like a high-stakes game show: limited time, picky eaters, and the eternal question—“What’s for dinner tonight?” That’s why I’m thrilled to share this Honey Sriracha Chicken Recipe with you. It’s the perfect blend of sweet, spicy, and savory, and it comes together quickly enough to save even the most chaotic weeknight.
This dish is everything we love about takeout—bold flavor, satisfying heat, and a sticky, finger-licking sauce—but it’s made right in your own kitchen, no delivery fees or lukewarm containers required.
Table of Contents
Why You’ll Love This Honey Sriracha Chicken Recipe
Let’s be real—chicken is a weeknight MVP, but it can get a little… predictable. That’s where this recipe comes in hot (literally). The honey adds a rich, velvety sweetness, the Sriracha brings the heat, and a little soy sauce and garlic deepen the flavor. It’s bold, it’s comforting, and it pairs beautifully with rice, noodles, or a simple green salad.
And did I mention it’s done in about 30 minutes? Yes, please.
Ingredients You’ll Need
- 1.5 lbs chicken thighs or breasts (boneless, skinless)
- 1/4 cup honey
- 2–3 tablespoons Sriracha (adjust to your spice level)
- 2 tablespoons soy sauce (low sodium if you like)
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil (optional, but flavorful)
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for a thicker sauce)
- Sesame seeds & chopped green onions (for garnish)
How to Make Honey Sriracha Chicken
Step 1: Prep the Chicken
Start by patting the chicken dry with paper towels (moisture = no crispy edges!) and lightly seasoning both sides with salt and pepper.
Step 2: Make the Sauce
Whisk together honey, Sriracha, soy sauce, vinegar, garlic, and sesame oil (if using). Set it aside—you’ll want it ready to go once the chicken’s sizzling.
Step 3: Sear the Chicken
Heat your vegetable oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes on each side until golden brown and cooked through. (Quick tip: Use a meat thermometer to make sure it hits 165°F!) Remove from skillet and set aside.
Step 4: Simmer the Sauce
In the same skillet (don’t wash it—those brown bits are flavor gold), pour in your honey Sriracha mixture. Bring it to a gentle simmer. If you like your sauce thicker, add that cornstarch-water mix and stir until it gets nice and glossy.
Step 5: Coat the Chicken
Toss the cooked chicken back into the skillet, spooning that beautiful sauce all over. Let it simmer together for another 2–3 minutes so every bite is infused with flavor.
Step 6: Garnish and Serve
Plate your chicken, drizzle with any extra sauce, and sprinkle with sesame seeds and green onions. Serve it over rice, noodles, or even a crisp salad if you’re keeping things light.
Quick Tips & Tricks
- No chicken thighs? Chicken breasts work just as well—just don’t overcook them!
- Spice-sensitive? Start with 2 tablespoons of Sriracha and add more if you can handle the heat.
- Want extra crunch? Dust your chicken with cornstarch before frying for a crispy bite.
Why It’s a Staple in My Kitchen
I first made this on a weeknight when my kids were lobbying for takeout (again). I pulled this together with what I had in the fridge—and to my surprise, it was a hit. Even my picky eater, who usually eyes anything spicy with suspicion, devoured it. It’s since become a family favorite and a regular in our dinner rotation.
FAQs About Honey Sriracha Chicken Recipe
Can I make Honey Sriracha Chicken ahead of time?
Yes! Store it in the fridge and reheat gently on the stovetop with a splash of water.
Can I substitute the chicken?
Totally! Shrimp or tofu work wonderfully. Just tweak the cook time accordingly.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully!
Bring the Magic Home with This Honey Sriracha Chicken Recipe
This Honey Sriracha Chicken Recipe is everything you want in a meal—quick, comforting, and full of bold flavor. Whether you’re feeding the whole family on a hectic Tuesday night or indulging in a cozy solo dinner, it checks all the boxes. The sweetness of the honey, the fiery kick of the Sriracha, and that rich, garlicky sauce make every bite unforgettable.
What I love most is how versatile it is. Pair it with fluffy jasmine rice, nestle it into a wrap with some crisp veggies, or top a salad for a spicy-sweet twist. However you serve it, it’s bound to bring smiles to the table.
So go ahead—give it a try, and don’t be surprised if your family starts requesting it by name. Trust me, once you taste that sticky-sweet, perfectly spicy glaze, you’ll be adding this one to your regular recipe rotation.
Happy cooking—and remember, magic happens when you cook with love!
More Flavorful Recipes to Explore
After serving up that unforgettable Honey Sriracha Chicken, why not guide your readers to more flavor-packed meals with these fun and complementary internal links?
- Sticky Honey Gochujang Chicken – For fans of that sweet-and-spicy vibe, this Korean-inspired chicken is a must-try next.
- Kung Pao Chicken Noodles – Love bold sauce and a bit of crunch? This zesty noodle dish is a perfect follow-up.
- Chicken Satay with Thai Peanut Sauce – Dive into creamy, nutty goodness with this crowd-pleasing appetizer or meal.
- Hoisin Chicken with Noodles – Keep the late-week comfort going with this savory-sweet noodle bowl.
Honey Sriracha Chicken Recipe
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This Honey Sriracha Chicken Recipe is a quick and flavorful dinner packed with the perfect balance of sweet and spicy. Juicy chicken thighs or breasts are pan-seared and glazed in a sticky honey sriracha sauce that’s guaranteed to satisfy cravings and win over even picky eaters.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
1/4 cup honey
2–3 tablespoons Sriracha sauce (adjust to taste)
2 tablespoons soy sauce (low sodium optional)
1 tablespoon rice vinegar or apple cider vinegar
2 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon sesame oil (optional)
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Sesame seeds and chopped green onions, for garnish
Instructions
Pat chicken dry and season both sides with salt and pepper.
In a small bowl, whisk together honey, Sriracha, soy sauce, vinegar, garlic, and sesame oil.
Heat vegetable oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side or until golden and cooked through (165°F internal temp). Remove from skillet.
Pour the sauce into the same skillet and bring to a simmer. For a thicker glaze, stir in the cornstarch-water mixture and cook 1–2 minutes until thickened.
Return chicken to the pan, coat in sauce, and simmer 2–3 more minutes.
Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or salad.
Notes
Adjust the heat level by using more or less Sriracha.
Thighs yield juicier results, but breasts work great for a leaner version.
Leftovers store well for up to 3 days in the fridge.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-seared
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 95 mg