Sweet Spicy Sriracha Chicken (Printable)

Tender chicken breasts coated in a sweet honey and spicy sriracha glaze, perfect for quick dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.32 pounds)
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 taste
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 It:

01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper. Lightly dust with cornstarch, shaking off excess.
02 - Combine honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger if using, and lime juice in a small bowl. Whisk until smooth and set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
04 - Reduce heat to medium. Pour glaze into skillet and simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat each piece thoroughly with the glaze. Simmer for an additional 2 minutes until heated through.
06 - Remove from heat, slice chicken, and plate. Drizzle with extra glaze and garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It tastes like you spent way more time cooking than you actually did.
  • The glaze is ridiculously foolproof and gets better the longer it simmers.
  • Weeknight dinner that genuinely feels special without the stress.
02 -
  • Don't rush the glaze thickening step—it needs those couple minutes to go from watery to glossy, and that's when the magic happens.
  • If you like more heat, add red pepper flakes to the glaze before simmering, tasting as you go because sriracha heat varies wildly between brands.
03 -
  • The cornstarch on the chicken is subtle but essential—it catches the glaze and creates pockets of texture that feel intentional, not accidental.
  • Room-temperature chicken breasts cook more evenly than cold ones straight from the fridge, and they take about thirty seconds less per side to reach that perfect golden state.
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