Honey Sriracha Chicken
Honey Sriracha Chicken is a lean, delicious dinner that is full of flavor and easy to make. With the sweet taste of honey, the vaunted spice of sriracha, garlic, and green onions, this is a flavorful dinner recipe that is perfect for a weeknight dinner or to spice up a Sunday evening.
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Of all the flavor combinations, sweet and spicy is one that doesn’t get enough credit for how delicious it is. Honey and sriracha work together so well in this lean chicken dish. This is great to serve with rice, it soaks up the delicious honey sriracha sauce and carries on that same flavor. However, if you are looking for a low-carb option, serving this with cauliflower rice or by itself is good.
No surprise, but the sauce is the star of this Honey Sriracha Chicken dish. That being said, you can substitute the chicken breasts for chicken thighs, or even serve it over shrimp or salmon. You can play with the spiciness level too, just increase or decrease the amount of sriracha you are using until you find the perfect balance for your taste.
Why You’ll Love This Recipe:
Sweet and spicy balance: The honey smooths out the heat of sriracha for the perfect flavor combo.
Quick and easy: Ready in under 30 minutes with simple pantry ingredients.
One-pan meal: Everything cooks in the same skillet for easy cleanup.
Versatile: Delicious over rice, noodles, or with roasted veggies.
Restaurant-style flavor: Bold, sticky glaze with a homemade touch that tastes better than takeout.
Ingredients to Make Honey Sriracha Chicken:
- chicken breasts. Boneless and skinless for quick, even cooking. Pound to even thickness if needed for better searing.
- olive oil. Helps the chicken brown and adds mild flavor. Avocado oil also works well.
- chicken broth. Use homemade chicken bone broth for the best flavor and extra nutrients.
- garlic. Freshly minced garlic adds bold, aromatic depth to the sauce.
- sriracha. Brings the heat, adjust the amount depending on how spicy you like it.
- honey. Balances the spice with natural sweetness and gives the sauce its glossy texture.
- green onions. The white parts cook into the sauce for flavor, while the greens make a fresh garnish.
How to Make Honey Sriracha Chicken:
- Pat chicken dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6–7 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, sriracha, and honey. Stir well and simmer for 3–4 minutes until slightly thickened.
- Return chicken to the skillet and spoon the sauce over each piece, letting it simmer for another 2–3 minutes to coat evenly.
- Remove from heat, garnish with sliced green onions, and serve over rice or steamed vegetables.
Recommended Equipment
Recipe Notes & Tips:
- Adjust the heat: Start with less sriracha if you prefer mild spice, then add more to taste.
- Simmer the sauce: Let the honey and sriracha reduce slightly, it thickens into a sticky glaze that coats the chicken perfectly.
- Don’t overcook the chicken: Remove from heat as soon as it reaches 165°F for tender, juicy meat.
- Add a squeeze of lime: A touch of acidity brightens the flavor and balances the sweetness.
- Use thighs instead: Boneless, skinless chicken thighs stay extra juicy and work just as well.
- Make extra sauce: Double the honey and sriracha mixture if you like extra to drizzle over rice or veggies.
- Serving idea: Pairs beautifully with jasmine rice, stir-fried vegetables, or a simple green salad.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce if needed.
FAQs:
You may not have cooked the broth down enough, but you can add a teaspoon of cornstarch if your sauce isn’t thickening as much as you would like.
Add more or less sriracha depending on how spicy you desire the dish.
Yes, bake at 400°F for about 20–25 minutes, then toss with the warm honey sriracha sauce before serving.
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Honey Sriracha Chicken
Ingredients
- 4 chicken breasts, boneless skinless
- 2 tablespoons olive oil
- ½ cup chicken broth
- 2 garlic cloves, minced
- ¼ cup sriracha
- ¼ cup honey
- 3 tablespoons green onions, sliced
Instructions
- Pat chicken dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6–7 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, sriracha, and honey. Stir well and simmer for 3–4 minutes until slightly thickened.
- Return chicken to the skillet and spoon the sauce over each piece, letting it simmer for another 2–3 minutes to coat evenly.
- Remove from heat, garnish with sliced green onions, and serve over rice or steamed vegetables.
Nutrition
Notes
- Adjust the heat: Start with less sriracha if you prefer mild spice, then add more to taste.
- Simmer the sauce: Let the honey and sriracha reduce slightly, it thickens into a sticky glaze that coats the chicken perfectly.
- Don’t overcook the chicken: Remove from heat as soon as it reaches 165°F for tender, juicy meat.
- Add a squeeze of lime: A touch of acidity brightens the flavor and balances the sweetness.
- Use thighs instead: Boneless, skinless chicken thighs stay extra juicy and work just as well.
- Make extra sauce: Double the honey and sriracha mixture if you like extra to drizzle over rice or veggies.
- Serving idea: Pairs beautifully with jasmine rice, stir-fried vegetables, or a simple green salad.
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