Sweet Spicy Sriracha Chicken (Print)

Tender chicken breasts glazed with a sweet-spicy honey sriracha sauce and garnished with green onions and sesame seeds.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21 oz)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Glaze

05 - ⅓ cup honey
06 - 2 to 3 tablespoons sriracha sauce (adjust 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 and Garnish

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

# Directions:

01 - Pat chicken breasts dry and season both sides with salt and black pepper. Lightly coat each breast with cornstarch, shaking off any excess.
02 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, garlic, ginger if using, and lime juice until combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sauté 4 to 5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and keep warm.
04 - Lower heat to medium and pour the prepared glaze into the skillet. Simmer, stirring occasionally, until slightly thickened, approximately 2 to 3 minutes.
05 - Return chicken to the skillet and turn to coat each piece generously with glaze. Simmer for 2 additional minutes until heated through and well coated.
06 - Remove from heat, slice chicken, and serve with extra glaze drizzled on top. Garnish with sliced green onions and toasted sesame seeds.

# Helpful Hints:

01 -
  • The glaze tastes like restaurant-quality takeout, but you made it happen at home without any fuss.
  • It's genuinely fast—if you've got chicken and basic pantry staples, dinner is ready before you can change out of work clothes.
  • The heat builds gently instead of walloping you, so even people nervous about spice find themselves coming back for seconds.
02 -
  • Don't skip patting the chicken dry—water is what prevents browning, and a proper sear is what lets the glaze cling instead of sliding off.
  • The glaze needs those 2–3 minutes of simmering to thicken; if you rush it, you'll end up with a thin sauce instead of a sticky coating.
  • Taste the glaze mixture before it goes in the pan; this is your only chance to adjust the heat or sweetness balance.
03 -
  • Have all your glaze ingredients measured and ready before you start cooking the chicken—once that pan is hot, you're moving fast and won't have time to mince garlic or measure honey.
  • If your glaze thickens too much while simmering, thin it with a splash of water or lime juice rather than starting over.
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