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honey sriracha chicken breast 728398086

Juicy Honey Sriracha Chicken Breast Recipe

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Juicy honey sriracha chicken breast, pan-seared to perfection. A quick, easy recipe for tender, flavorful chicken every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Chicken, Main Dishes, Quick & Easy
Cuisine: American, Asian, Fusion, Thai, Vietnamese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Salt and black pepper to taste
  • 3 tablespoons vegetable oil
  • 1/4 cup honey
  • 1/4 cup Sriracha sauce
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sesame seeds optional, for garnish
  • Chopped green onions optional, for garnish

Method
 

  1. Creating your own Honey Sriracha Chicken is straightforward if you follow these simple steps:
  2. Begin by cutting the chicken thighs into bite-sized pieces. Season them with salt and black pepper.
  3. In a large skillet, heat the vegetable oil over medium-high heat.
  4. Once the oil is hot, add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  5. While the chicken is cooking, in a small bowl, mix honey, Sriracha sauce, minced garlic, soy sauce, and apple cider vinegar.
  6. Pour the sauce over the cooked chicken in the skillet. Stir well to coat all pieces of chicken evenly.
  7. Reduce the heat to medium-low and let the mixture simmer for 5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
  8. Ensure that the chicken is fully coated in the sauce, then remove the skillet from heat.
  9. If desired, sprinkle sesame seeds and chopped green onions on top for added flavor and presentation.
  10. Ready to enjoy! This dish pairs wonderfully with a side of rice or stir-fried vegetables.

Nutrition

Calories: 320kcalProtein: 22gFat: 14g

Notes

Ingredient Swap: I sometimes use boneless, skinless chicken breasts if that's what I have, but I find thighs stay juicier and soak up the sauce better.
Storage Tip: This keeps beautifully in the fridge for up to 3 days.
The sauce thickens as it sits, so I like to add a tiny splash of water when reheating to loosen it up.
Make-
Ahead Secret: I often mix the sauce ingredients in a jar the night before.
It saves time and lets the garlic flavor really infuse into the honey and Sriracha.
Common Mistake: Don't rush the simmering step.
Giving it a full 5 minutes on medium-low heat is key for the sauce to cling to the chicken properly.
Serving Suggestion: I love this over a big bowl of jasmine rice with some steamed broccoli on the side.
The rice soaks up every last drop of that sweet and spicy sauce.
Equipment Note: If you don't have a large skillet, a wide, shallow pot works just as well.
You just need enough surface area to brown the chicken in a single layer.