Sweet Spicy Sriracha Chicken (Print)

Sautéed chicken breasts glazed in a sticky, sweet-and-spicy honey sriracha sauce with garlic and lime.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Glaze

05 - ⅓ 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 each breast with cornstarch, shaking off excess.
02 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, garlic, ginger if using, and lime juice. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
04 - Reduce heat to medium. Pour prepared glaze into the skillet. Stir occasionally and simmer 2 to 3 minutes until slightly thickened.
05 - Return chicken to skillet and turn to coat generously with glaze. Simmer an additional 2 minutes until heated through and well coated.
06 - Remove from heat. Slice chicken and drizzle with extra glaze. Garnish with green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The glaze comes together while the chicken cooks, so there's no real multitasking stress.
  • It tastes like you spent an hour fussing, but your actual hands-on time is maybe ten minutes.
  • Sweet and spicy in perfect balance, with no weird artificial heat that lingers unpleasantly.
02 -
  • Don't skip the cornstarch even if you think it sounds unnecessary; it creates the texture that makes people think you know what you're doing.
  • Watch the glaze as it simmers—if you walk away and come back to something burnt, it's basically ruined, and there's no coming back from burnt honey.
03 -
  • If your glaze breaks or looks separated, whisk in a teaspoon of cornstarch mixed with water and it'll come back together like magic.
  • The chicken will continue to cook slightly after you remove it from the pan, so don't panic if it looks slightly underdone when you slice it; it'll firm up in the next minute.
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