Sweet Spicy Sriracha Chicken (Print Version)

Tender chicken breasts coated in a sticky honey, sriracha, and garlic glaze with a zesty kick.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.32 lbs)
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, adjusted 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

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

# How To Make:

01 - Pat the chicken breasts dry then season both sides evenly with salt and black pepper. Lightly dust the chicken with cornstarch, shaking off any excess.
02 - In a mixing bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sauté for 4 to 5 minutes on each side until golden and cooked through. Transfer chicken to a warm plate.
04 - Reduce heat to medium and pour the prepared glaze into the skillet. Stir occasionally and bring to a simmer. Cook until slightly thickened, about 2 to 3 minutes.
05 - Return the chicken to the skillet, turning to coat each piece generously with the glaze. Simmer for 2 additional minutes until fully coated and heated through.
06 - Remove from heat. Slice the chicken and serve with extra glaze drizzled on top. Garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The glaze caramelizes into something almost addictive—sticky, complex, and balanced between sweetness and fire.
  • It's ready in 30 minutes flat, which means you can actually make dinner instead of ordering it.
  • One pan, minimal cleanup, and somehow it still feels like you cooked something impressive.
02 -
  • Don't skip the drying step with the chicken—I learned this the hard way when I rushed and ended up with pale, steamed chicken instead of anything golden.
  • Taste the raw glaze before cooking it; if you want it spicier or sweeter, now is the moment to adjust without second-guessing yourself later.
  • The cornstarch coating is delicate and light—think of it as a suggestion, not a breading. You want the glaze to touch the chicken directly.
03 -
  • Make the glaze while the chicken cooks so you're never waiting around—everything moves at the same pace and comes together naturally.
  • If you're cooking for someone who can't have soy sauce, tamari swaps in seamlessly and honestly tastes even cleaner in this application.
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