Sweet Spicy Sriracha Chicken (Print version)

Tender chicken breasts glazed with a sticky honey and spicy sriracha blend, perfect for weeknights.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 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 (adjust to heat preference)
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 chicken breasts dry; season both sides with salt and black pepper. Lightly coat each breast with cornstarch, shaking off excess.
02 - Whisk together honey, sriracha, soy sauce, rice vinegar, garlic, ginger (if using), and lime juice in a small 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 the skillet and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat evenly with glaze. Simmer for 2 minutes until heated through and fully coated.
06 - Remove from heat. Slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert tips:

01 -
  • The glaze caramelizes into something sticky and glossy that makes plain chicken taste like takeout you paid way too much for.
  • It comes together in thirty minutes flat, which means you can make it on a Tuesday without a nervous breakdown.
  • That balance of heat and sweetness is addictive—everyone asks for the recipe, and then they're shocked when you tell them it's just five pantry staples.
02 -
  • Don't overcrowd the skillet when you first sear the chicken—if the pieces are touching, they'll steam instead of getting that golden crust you're after.
  • The glaze thickens as it cools, so if you think it looks too thin in the pan, give it another minute or two and it'll reach that perfect sticky consistency.
03 -
  • Use a meat thermometer if you're nervous about overcooking the chicken—you're aiming for 165°F in the thickest part, and pulling it out at exactly that temperature changes everything.
  • If the glaze starts to break or looks separated, add a splash of water and whisk it gently over low heat until it comes back together.
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