Sweet Spicy Sriracha Chicken (Printer View)

Tender chicken breasts glazed in a sweet and mildly spicy honey sriracha sauce with garlic and ginger.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
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
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 and Garnish

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

# Method:

01 - Pat chicken breasts dry, season both sides with salt and black pepper, then lightly coat with cornstarch. Shake off excess.
02 - Whisk honey, sriracha, soy sauce, rice vinegar, garlic, ginger (if using), and lime juice in a bowl. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken breasts 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
04 - Reduce heat to medium. Pour glaze into skillet, simmer while stirring occasionally until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turn to coat each piece generously with glaze. Simmer 2 more minutes until heated through.
06 - Remove from heat. Slice chicken, drizzle with extra glaze, garnish with green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • Twenty minutes from pan to plate, which means you can actually pull this off on a Wednesday when you're exhausted.
  • The glaze balances heat and sweetness in a way that makes people ask for seconds before you've even sat down.
  • It's naturally dairy-free and works beautifully with rice, noodles, or roasted vegetables depending on your mood.
02 -
  • Cornstarch matters—it gives the chicken surface something to cling to, so the glaze actually stays instead of running off onto the plate.
  • Don't skip patting the chicken dry; wet chicken steams instead of sears, and you lose that crucial textural contrast that makes this dish special.
  • Taste your glaze before it goes in the pan so you can adjust heat levels while you still can.
03 -
  • Make the glaze while the chicken cooks so you're not scrambling at the end—having everything ready means the final assembly is calm and the glaze thickens perfectly.
  • Don't overcrowd your pan; if your skillet is small, cook chicken in batches instead of forcing it all in at once, which steams instead of sears.
  • Toast your own sesame seeds in a dry pan for thirty seconds before garnishing—the difference between toasted and raw is the difference between a dull finish and something that actually tastes like something.
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