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Sriracha Honey Chicken
There's always room for another easy chicken recipe. This one is satisfyingly sweet and spicy.
30 minutes,   Serves 4
recipe image
4 Boneless Chicken breasts, cut in to 3/4" pieces.
⅓ cup Corn starch
1 cup Water
2-3 cups Cooked rice for serving
1 Tbsp Peanut or other neutral oil
Sauce ingredients
2 Tbsp Sririacha sauce
⅓ cup Soy sauce
1 Tbsp Minced garlic
¼ cup Sugar
2 Tbsp Honey
2 Tbsp Corn starch
2 Tbsp Water
Sauce Preparation
1.  In a small-medium sauce pan, combine the 1 cup of water (1 cup), sriracha (2-3 tablespoons), soy sauce (5 tablespoons), garlic (1 tablespoon), sugar (1/2 cup), and honey (2-3 tablespoons) and stir.
2.  Bring the sauce pan mixture to a boil over medium heat.
3.  In a separate dish, whisk together the corn starch (2 tablespoons) and 2 Tablespoons water until dissolved.
4.  Add this corn starch and water mixture to the sauce pan and stir until the sauce has thickened.
5.  Reduce heat to low to keep warm while preparing chicken.
Chicken Preparation
1.  Add the diced chicken and corn starch (1/3 cup) to a large plastic bag.
2.  Seal the bag and shake to coat the chicken with the corn starch.
3.  Empty the chicken into a mesh or plastic strainer and shake off the excess corn starch.
4.  Heat a large pan or skillet to medium heat and add oil.
5.  Add chicken to the pan or skillet and sauté until it's browned and cooked through.
6.  Add the sauce to the cooked chicken and stir to coat.
7.  Serve the finished dish over warm rice (to taste).  ©

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Sriracha Honey Chicken. Recipe on first page, not a blog.