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
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1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch strips
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Salt and pepper, to taste
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⅓ cup + 1 teaspoon cornstarch, divided
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2 tablespoons vegetable oil
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¼ cup low sodium soy sauce
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3 tablespoons honey
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1 tablespoon brown sugar
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½ tablespoon sriracha (adjust to taste)
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2 teaspoons fresh ginger, chopped
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2 cloves garlic, minced
Instructions
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Season chicken with salt and pepper. Toss in a plastic bag with ⅓ cup cornstarch until evenly coated. Shake off excess.
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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.
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Meanwhile, in a small saucepan, whisk together soy sauce, honey, brown sugar, sriracha, ginger, garlic, and remaining 1 teaspoon cornstarch.
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Bring the sauce to a simmer over medium heat, whisking, until thickened.
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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.
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Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
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Use chicken thighs for a juicier alternative.
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Reduce sriracha for a milder version.
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Serve over jasmine rice, noodles, or in lettuce wraps for variety.
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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