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