Description
This Sweet and Spicy Sticky Chicken is bold, saucy, and ready in 30 minutes! Juicy chicken bites are coated in a luscious glaze of honey, soy sauce, garlic, and sriracha. It’s the perfect weeknight dinner with just the right kick of heat and a touch of sweetness.
Ingredients
1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch strips
Salt and pepper, to taste
⅓ cup + 1 teaspoon cornstarch, divided
2 tablespoons vegetable oil
¼ cup low sodium soy sauce
3 tablespoons honey
1 tablespoon brown sugar
½ tablespoon sriracha (adjust to taste)
2 teaspoons fresh ginger, chopped
2 cloves garlic, minced
Instructions
Season chicken with salt and pepper. Toss in a plastic bag with ⅓ cup cornstarch until evenly coated. Shake off excess.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken in batches and cook for 4–5 minutes per side, or until golden and fully cooked.
Meanwhile, in a small saucepan, whisk together soy sauce, honey, brown sugar, sriracha, ginger, garlic, and remaining 1 teaspoon cornstarch.
Bring the sauce to a simmer over medium heat, whisking, until thickened.
Return all cooked chicken to the skillet, pour the sauce over it, and toss to coat. Let simmer for 1–2 more minutes until sticky and glossy.
Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
Use chicken thighs for a juicier alternative.
Reduce sriracha for a milder version.
Serve over jasmine rice, noodles, or in lettuce wraps for variety.
Great for meal prep—store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 12 g
- Sodium: 610 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 72 mg