Sweet Spicy Sriracha Chicken (Printable)

Tender chicken breasts coated in a sweet and spicy honey-sriracha glaze with garlic and lime.

# What Goes In:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21 ounces)
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 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 and Garnish

12 - 2 tablespoons vegetable oil
13 - 2 green onions, thinly sliced
14 - 1 teaspoon toasted sesame seeds

# How to Make It:

01 - Pat chicken breasts dry and season evenly with salt and black pepper. Dust with cornstarch, shaking off any surplus.
02 - Combine honey, sriracha, soy sauce, rice vinegar, garlic, ginger if used, and lime juice in a small bowl; whisk until smooth.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken for 4 to 5 minutes per side until golden and cooked through. Remove and keep warm.
04 - Reduce heat to medium, add glaze to the skillet, and simmer, stirring occasionally, until it thickens slightly, about 2 to 3 minutes.
05 - Return chicken to the skillet, turn to coat each piece generously with glaze, and simmer for an additional 2 minutes until well glazed and heated.
06 - Remove from heat, slice chicken, drizzle with extra glaze, and garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners actually feel manageable.
  • The glaze is thick, sticky, and coats the chicken like a dream, with that perfect sweet-spicy balance that makes people ask for the recipe.
  • One skillet, minimal cleanup, maximum flavor with that fresh kick of lime and ginger.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown properly, and browning is where half the flavor comes from.
  • The glaze will look thin when you first pour it into the skillet, but it thickens quickly, so watch it carefully to avoid burning.
03 -
  • Make the glaze ahead of time and store it in the fridge for up to three days—it actually tastes better as the flavors meld.
  • If your glaze breaks or looks separated when it cools, just whisk it vigorously or blend it quickly to bring it back together.
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