Spicy Honey Sriracha Chicken (Printable View)

Juicy chicken pieces 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, whisk together sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper until thoroughly combined.
02 - Add chicken pieces to the bowl and toss well to coat evenly with the sauce mixture. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil to coat the bottom of the pan.
04 - Remove chicken from the marinade, reserving the liquid. Cook chicken in batches until golden brown and cooked through, about 6–8 minutes per batch.
05 - Pour the reserved marinade into the pan and simmer for 2–3 minutes until the sauce thickens and becomes glossy, tossing chicken continuously to coat evenly.
06 - Serve immediately over rice, noodles, or quinoa. Top with toasted sesame seeds, sliced green onions, and fresh lime wedges.

# Expert Advice:

01 -
  • The sauce strikes this perfect balance between fiery sriracha heat and mellow honey sweetness that keeps you going back for bite after bite
  • It comes together in under 40 minutes but tastes like something you'd order at that fancy Asian fusion place downtown
02 -
  • Don't skip the step of removing chicken from the marinade before searing, or you'll end up boiling instead of caramelizing
  • The sauce will seem thin at first but thickens quickly once it hits the hot pan, so don't walk away during those final minutes
03 -
  • Cut your chicken into uniformly sized pieces so everything cooks at the same rate and you don't end up with some pieces overdone while others are still raw
  • Let the chicken rest for a couple minutes after cooking so the juices redistribute, keeping every bite incredibly moist

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