Spicy Honey Sriracha Chicken (Printable)
Juicy chicken glazed in sweet-spicy honey sriracha sauce. Ready in 40 minutes for bold weeknight flavors.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade/Sauce
02 - 1/4 cup sriracha sauce
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp olive oil, plus more for searing
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1/2 tsp black pepper
→ Garnish
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges
# How To Make It:
01 - In a medium bowl, whisk together sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper until smooth and fully combined.
02 - Add chicken pieces to the bowl and toss thoroughly to coat. Allow to marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil and swirl to coat the surface.
04 - Remove chicken from marinade, reserving the liquid. Cook chicken in batches without overcrowding until golden brown and cooked through, approximately 6–8 minutes per batch.
05 - Pour reserved marinade into the pan and simmer for 2–3 minutes until sauce thickens and becomes glossy. Toss chicken continuously to ensure even coating.
06 - Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The perfect balance of sweet heat that keeps everyone coming back for seconds
- Ready faster than delivery and tastes infinitely better
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches
- The sauce will look thin at first but thickens rapidly once it hits the hot pan
03 -
- Pat the chicken dry before adding to the marinade for better adhesion
- Use tamari instead of soy sauce to keep it gluten-free