This Honey Sriracha Chicken is a quick, flavor-packed skillet dinner made with simple, wholesome ingredients. Tender chicken breasts are seared until golden, then simmered in a naturally sweetened honey-sriracha sauce that thickens into a glossy, sweet-spicy glaze.
A Quick Look at the Recipe
✅ Recipe Name: Honey Sriracha Chicken
🕒 Ready In: ~20 minutes
👪 Serves: 4
🍽 Calories: ~390 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, honey, sriracha, chicken broth, garlic
📖 Dietary Info: Gluten-free, dairy-free, naturally sweetened
👌 Difficulty: Very easy - quick sear, simmer, and serve
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With no soy sauce, refined sugar, or complicated steps, this is a healthy honey sriracha chicken recipe that's completely gluten-free and ready in about 20 minutes, perfect for busy weeknights.
If you love easy, bold-flavored dinners made from real ingredients, try our Chicken Pad Thai, quick Firecracker Meatballs, or reader-favorite Tuscan Chicken next. They all follow the same fast, one-pan cooking style that makes this honey sriracha chicken a go-to weeknight meal.
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- A Quick Look at the Recipe
- Why You'll Love This Honey Sriracha Chicken:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Honey Sriracha Chicken:
- Recipe Notes & Tips:
- How to Store:
- Honey Sriracha Chicken FAQs:
- More Chicken Dinner Recipes You'll Love
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- Honey Sriracha Chicken
Why You'll Love This Honey Sriracha Chicken:
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.
Key Ingredients:
- chicken breasts. Boneless and skinless for quick, even cooking. Pound to even thickness if needed for better searing.
- chicken broth. Use homemade chicken bone broth for the best flavor and extra nutrients.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Adjust the spice level: Reduce the sriracha to 2 tablespoons for a milder sauce, or increase it to ⅓ cup for more heat. A squeeze of lime can also mellow the spice while adding brightness.
- Swap the protein: This sauce works wonderfully with chicken thighs, shrimp, salmon, or even turkey cutlets. Adjust cook times so the protein reaches 165°F.
- Add vegetables: Stir in bell peppers, snap peas, broccoli, or zucchini during the sauce-simmering step to make it a full one-pan meal.
- Thicken the sauce: For a stickier glaze, simmer an extra 2-3 minutes. If you prefer an even thicker sauce, add a ½ teaspoon cornstarch + 1 tablespoon water slurry at the end.
How to Make Honey Sriracha Chicken:
- Step 1: 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.
- Step 2: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add in the chicken broth and deglaze the pan.
- Step 5: Add in the sriracha and honey. Stir well and simmer for 3-4 minutes until slightly thickened.
- Step 6: 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.
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.
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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.
Honey Sriracha Chicken FAQs:
Honey sriracha chicken has a mild-to-medium heat level because the honey balances the spice from the sriracha. For a milder dish, reduce the sriracha to 2 tablespoons. For extra heat, add more sriracha or a pinch of red pepper flakes.
Absolutely. Chicken thighs stay extra juicy and work very well with the sweet-spicy glaze. Simply adjust the cook time so the internal temperature reaches 165°F before adding the sauce.
Simmering naturally thickens the honey-based sauce, but you can make it even stickier by adding a ½ teaspoon cornstarch mixed with 1 tablespoon water during the last few minutes of cooking. Continue simmering until the glaze becomes glossy and coats the chicken.
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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
- 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. Add in the chicken broth and deglaze the pan.
- Add in the 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.
Kae says
by far my favorite spicy chicken recipe!