Sweet Spicy Sriracha Chicken (Print Version)

Tender chicken breasts glazed with a sticky blend of honey, sriracha, garlic, and lime juice for zesty flavor.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 21.2 oz)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Glaze

05 - 1/3 cup honey
06 - 2 to 3 tablespoons sriracha sauce (adjust to heat preference)
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

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 with cornstarch, shaking off excess.
02 - Whisk honey, sriracha, soy sauce, rice vinegar, garlic, ginger if using, and lime juice in a small bowl. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken breasts 4 to 5 minutes per side until golden and cooked through. Transfer to plate and keep warm.
04 - Reduce heat to medium. Pour glaze into skillet and simmer, stirring occasionally until slightly thickened, about 2 to 3 minutes.
05 - Return chicken to skillet, turning to coat each piece generously with glaze. Simmer 2 more minutes until heated through.
06 - Remove from heat. Slice chicken and serve with extra glaze drizzled on top. Garnish with green onions and sesame seeds.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making weeknight dinners feel less like a chore and more like a treat.
  • The honey balances the heat perfectly, so you get that sweet-and-spicy combination that keeps you reaching for another bite.
  • One pan means one dish to wash, which honestly matters more than any cooking blog admits.
02 -
  • Don't move the chicken around constantly while it cooks—let it sit so it develops that golden crust that makes it taste restaurant-quality.
  • The glaze will thicken more as it cools, so if it looks slightly thinner than you want, that's actually perfect.
03 -
  • Make your glaze while the chicken cooks so you're never waiting around with raw chicken on a plate.
  • If you accidentally overcook the chicken, the glaze still saves it—the moisture and flavor coating make it taste better than it should.
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