Honey Sriracha Chicken: Sweet and Spicy Comfort Food Magic

Honey Sriracha Chicken is a delightful blend of sweet and spicy flavors, making it a perfect family meal.

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Prep Time 10

Cook Time 35

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1/2 cup Sriracha sauce Opt for sweet chili sauce for less spice.
1/3 cup Honey Maple syrup can be used for a vegan touch.
1/4 cup Low sodium soy sauce Substitute with tamari or coconut aminos for gluten-free.
2 tablespoons White vinegar Apple cider vinegar can be used as a substitute.
2 tablespoons Lime juice Lemon juice can be used if necessary.
3 cloves Garlic (minced) Garlic powder can be substituted.

For the Chicken

1 pound Boneless, skinless chicken breasts Thighs can offer more flavor if preferred.
to taste Salt Season to your taste.
to taste Pepper Season to your taste.

For Seasoning

1 teaspoon Sweet paprika Smoked paprika can be used for a twist.
1 teaspoon Garlic powder
1 teaspoon Dried thyme Fresh herbs can intensify flavor.
1 teaspoon Dried basil Fresh herbs can intensify flavor.
2 tablespoons Cornstarch Arrowroot can be an alternative thickener.

For Garnishing

1/4 cup Chopped fresh cilantro or parsley Omit if you prefer not to use herbs.
1 tablespoon Sesame seeds Crushed peanuts can serve as an alternative.
2 limes Lime wedges For serving.

Equipment

9×13 baking dish
large skillet
medium-sized bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish with cooking spray or oil.
In a medium-sized bowl, whisk together the sriracha sauce, honey, low sodium soy sauce, white vinegar, lime juice, and minced garlic until well-blended.
Heat a tablespoon of vegetable oil in a large skillet over medium heat and season chicken breasts with salt, pepper, and sweet paprika. Cook chicken for about 2–3 minutes on each side, or until golden brown.
Transfer the browned chicken to the greased baking dish and pour the honey-sriracha sauce over the chicken, ensuring each piece is well-coated. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 15 minutes until the internal chicken temperature reaches 165°F (74°C).
Prepare a cornstarch slurry by whisking cornstarch with a small amount of the sauce from the baking dish. Stir it back into the sauce and bake for an additional 1-2 minutes without the foil.
Let the chicken rest for 5 minutes before garnishing with chopped cilantro or parsley, sesame seeds, and lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 14gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in airtight containers and reheat at 350°F for best results. Can also be frozen for up to 3 months.

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