Description

This sweet and spicy chicken recipe combines the perfect balance of heat and sweetness in a sticky glaze that coats tender, juicy chicken pieces. Great for a quick dinner or meal prep.

Ingredients

Units Scale

1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup honey
1/4 cup soy sauce
2 tbsp sriracha sauce (adjust to taste)
2 tbsp rice vinegar
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp grated fresh ginger
2 tbsp cornstarch
2 tbsp vegetable oil (for cooking)
Green onions and sesame seeds for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger. Set aside.
Toss chicken pieces with cornstarch until evenly coated.
Heat vegetable oil in a large skillet over medium-high heat.
Add chicken and cook until golden brown and cooked through, about 5-7 minutes.
Reduce heat to medium and pour the sauce over the chicken.
Simmer for 3-5 minutes, stirring often, until sauce thickens and coats the chicken.
Remove from heat and garnish with chopped green onions and sesame seeds if desired.
Serve hot over rice, noodles, or with vegetables.

Notes

Adjust sriracha for more or less heat according to preference.
Use chicken thighs for juicier meat, but breasts work well too.
Double the sauce for extra flavor or to coat rice and veggies.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 17g
Sodium: 720mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 30g
Cholesterol: 85mg