Spicy Honey Sriracha Chicken (Printable)

Juicy glazed chicken with sweet heat from honey and sriracha. Ready in 40 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade/Sauce

02 - 1/4 cup sriracha sauce
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp olive oil (plus more for searing)
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 1/2 tsp black pepper

→ Garnish (optional)

10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lime wedges

# How To Make:

01 - In a medium bowl, combine sriracha, honey, soy sauce, rice vinegar, olive oil, minced garlic, ginger, and black pepper. Mix thoroughly until well incorporated.
02 - Add chicken pieces to the marinade, toss well to coat completely. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of olive oil to coat the bottom of the pan.
04 - Remove chicken from marinade and reserve the leftover liquid. Cook chicken in batches until golden brown and cooked through, approximately 6–8 minutes per batch.
05 - Pour reserved marinade into the pan with the chicken. Simmer for an additional 2–3 minutes until sauce thickens and becomes glossy, tossing chicken continuously to coat evenly.
06 - Serve hot over steamed rice, quinoa, or noodles. Garnish with toasted sesame seeds, sliced green onions, and lime wedges on the side.

# Expert Hints:

01 -
  • The sweet and spicy glaze creates this addictive sticky coating that keeps everyone coming back for seconds
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The marinade does double duty as sauce, meaning less cleanup and more flavor
02 -
  • Do not overcrowd the pan or the chicken will steam instead of getting that golden sear we want
  • The sauce will seem thin at first but thickens quickly once it hits the hot pan
  • Reserve some marinade before adding raw chicken if you want to use it as a serving sauce
03 -
  • Let the chicken come to room temperature before cooking for more even results
  • If the sauce reduces too much, add a splash of water to loosen it back up

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