Sweet Spicy Sriracha Honey Chicken (Printable)

Tender chicken coated in a sticky, sweet-and-spicy honey-sriracha glaze with garlic and ginger notes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.32 lb)
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 (adjust to taste)
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated (optional)
11 - 1 tablespoon lime juice

→ For Cooking and Garnish

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

# How to make it:

01 - Pat chicken breasts dry and season both sides with salt and black pepper. Lightly dust each with cornstarch, shaking off any excess.
02 - Combine honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice in a bowl. Whisk until smooth and set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken breasts 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a plate and keep warm.
04 - Lower heat to medium. Pour glaze into the skillet and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to evenly coat with glaze. Simmer an additional 2 minutes until heated through and well glazed.
06 - Remove from heat. Slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert suggestions:

01 -
  • It comes together in 30 minutes but tastes like you've been cooking all day.
  • The glaze is that perfect balance of heat and honey sweetness that keeps you coming back for one more bite.
  • It's naturally dairy-free and works beautifully over rice or with roasted vegetables.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown, and browning is where the flavor lives.
  • Keep the heat moderate when cooking the glaze; high heat makes it break and separate instead of thickening into that silky coat.
  • Taste your glaze before the chicken goes in; spice levels vary wildly, and you want to know what you're working with.
03 -
  • If your glaze breaks or looks separated, whisk in a tablespoon of water and lower the heat; it'll come back together.
  • Make the glaze the night before if you want—it actually tastes better after the flavors have spent time together.
Return