Honey Sriracha Chicken
Sweet, spicy, and tangy pan-seared chicken tossed in a sticky honey-sriracha sauce.
Servings: 6 servings
Ingredients
- 1 cup water
- 4 tablespoons lite soy sauce optional tamari
- 3 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons lime juice fresh
- 1 teaspoon ginger fresh, grated
- 1/4 cup flour
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breast cubed
- 2 tablespoons olive oil
- 1 clove garlic finely chopped
- 2 tablespoons sesame seeds
- chives minced (optional)
Instructions
- In a medium bowl, whisk together the water, soy sauce (or tamari), honey, sriracha, lime juice, and grated ginger; set the sauce aside.
- In another bowl, combine the flour, salt, and pepper. Toss the cubed chicken in the flour mixture to coat, shaking off any excess flour.
- Heat the olive oil in a large saucepan or skillet over medium heat. Add the coated chicken and cook until pieces begin to turn golden, about 5–7 minutes, stirring occasionally.
- Push the chicken to one side of the pan and add the chopped garlic to the empty space. Cook and toss the garlic for about 1 minute, until fragrant and lightly golden.
- Pour the prepared sauce over the chicken and stir to combine. Continue cooking and stirring until the sauce thickens and coats the chicken, about 3–5 minutes.
- Sprinkle the sesame seeds and minced chives (if using) over the chicken, toss to combine, and cook 30 seconds more. Serve hot over rice or quinoa.
- Optional: for added crunch, stir in 1/2 cup cashews or water chestnuts after the sauce thickens and cook about 30 seconds until warmed through.
Equipment
- Medium Bowl
- large saucepan or skillet
- Measuring Cups and Spoons
- Whisk or fork
- Tongs or spatula
Notes
- Use tamari instead of soy sauce for gluten-free option.
- Adjust sriracha to taste for spiciness.
- Cut chicken into uniform pieces for even cooking.
- Serve immediately for best texture.