Spicy Honey Sriracha Chicken (Printable)
Juicy chicken glazed in sweet-spicy honey sriracha sauce. Ready in 40 minutes.
# What You 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, combine sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, ginger, and black pepper. Whisk thoroughly until fully incorporated.
02 - Add chicken pieces to the prepared marinade, toss well to coat evenly, and let marinate for at least 15 minutes (up to 2 hours for deeper flavor penetration).
03 - Heat a large nonstick skillet or wok over medium-high heat and add a splash of olive oil.
04 - Remove chicken from marinade (reserve leftover marinade for later) and cook in batches until golden brown and cooked through, approximately 6–8 minutes per batch.
05 - Pour reserved marinade into the pan and simmer for an additional 2–3 minutes until sauce thickens and becomes glossy, tossing chicken to coat evenly.
06 - Serve immediately, garnished with toasted sesame seeds, sliced green onions, and fresh lime wedges.
# Expert Suggestions:
01 -
- The sauce comes together with ingredients you probably already have in your pantry
- Perfect balance between fiery sriracha and soothing honey that even heat-sensitive eaters enjoy
02 -
- Crowding the pan drops the temperature and steams the chicken instead of searing it
- The sauce thickens fast in the final minutes so stay close and stir constantly
03 -
- Use a cast iron skillet for the best sear and caramelization on the chicken
- Room temperature chicken cooks more evenly than cold from the fridge