Description
This sticky-sweet Honey Sriracha Chicken delivers the perfect heat kick in every bite, and I can’t stop making it for weeknight dinners!
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup (110g) honey
- 1/4 cup (60ml) sriracha sauce
- 3 tablespoons (45ml) soy sauce, low-sodium recommended
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (17g) cornstarch, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon (15ml) fresh ginger, grated
- 2 tablespoons (30ml) vegetable oil
- 3 green onions, sliced for garnish
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
- Pat chicken dry with paper towels. Toss with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- In a bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, garlic, and ginger. In a separate small cup, mix remaining tablespoon of cornstarch with 2 tablespoons cold water to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes until cooked through.
- Reduce heat to medium and add the honey-sriracha mixture to the pan. Let simmer for 30 seconds, then whisk in the cornstarch slurry. Cook for 1-2 minutes until sauce thickens.
- Return chicken to the pan and toss to coat thoroughly. Cook another minute to meld flavors.
- Remove from heat, garnish with green onions and sesame seeds. Serve over rice.