Spicy Honey Sriracha Chicken (Printable)

Juicy chicken pieces glazed in sweet and spicy honey sriracha sauce, ready in 40 minutes.

# 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 - Combine sriracha, honey, soy sauce, rice vinegar, olive oil, garlic, ginger, and black pepper in a medium bowl. Whisk until thoroughly blended.
02 - Add chicken pieces to the bowl and toss until evenly coated. Let marinate for at least 15 minutes, or up to 2 hours for intensified flavor.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil to coat the bottom.
04 - Remove chicken from marinade, reserving the liquid. Cook chicken in batches until golden brown and cooked through, 6–8 minutes per batch.
05 - Pour reserved marinade into the pan. Simmer for 2–3 minutes until sauce thickens and becomes glossy, tossing chicken continuously to coat.
06 - Transfer to serving plates. Sprinkle with sesame seeds and green onions. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The sauce strikes this perfect balance between sweet heat and savory depth that keeps you coming back for another bite
  • It comes together in under 40 minutes but tastes like something you would order at a restaurant
  • The marinade does double duty as a finishing glaze, meaning less cleanup and more flavor
02 -
  • Do not skip the step of searing in batches because overcrowding the pan will steam the chicken instead of giving it that nice caramelized exterior
  • The sauce will look thin when you first pour it in, but trust me, it thickens quickly once it hits that hot pan
03 -
  • If your sauce thickens too much, add a teaspoon of warm water to loosen it back up
  • Pat the chicken dry before adding it to the marinade for better adhesion and searing

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