Honey Sriracha Chicken

$- Chicken and Marinade Components - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1/4 cup honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon lime juice - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon sesame oil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon vegetable oil for cooking To create a tasty Honey Sriracha Chicken, choose fresh, high-quality chicken. The chicken thighs work best. They stay juicy when cooked. The marinade has a sweet and spicy mix. Honey adds a sticky sweetness. Sriracha brings that bold heat. Soy sauce adds umami. Lime juice brightens the flavors. Garlic and ginger give a warm touch. Sesame oil rounds it out with a nutty flavor. - Optional Garnishes - 1/4 cup chopped green onions for garnish - Sesame seeds for garnish Garnishes make your dish pop. Green onions add color and a fresh crunch. Sesame seeds give a nice texture. They also make the dish look fancy. You can skip these if you like, but they enhance the meal. For the full recipe, check the link. To start, mix the marinade in a large bowl. Combine honey, Sriracha sauce, soy sauce, lime juice, minced garlic, grated ginger, sesame oil, salt, and black pepper. Stir until everything blends well. This step adds flavor and makes the chicken tender. Next, add your chicken pieces to the bowl. Make sure each piece gets a nice coat of the marinade. Cover the bowl and place it in the fridge. Let it sit for at least 30 minutes. If you want extra flavor, marinate it for up to 2 hours. Once marinated, heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, carefully add the marinated chicken pieces. Spread them out in a single layer. Cook for about 5 to 7 minutes, stirring every so often. Look for a nice golden brown color. This shows the chicken is cooking well. After it's browned, pour any remaining marinade into the skillet. Continue cooking for another 2 to 3 minutes. This step thickens the sauce and adds more flavor. After cooking, remove the skillet from the heat. Let the chicken rest for a few minutes. This helps keep it juicy. When ready to serve, plate the chicken. Garnish with chopped green onions and a sprinkle of sesame seeds. These add a nice crunch and fresh taste. Enjoy your Honey Sriracha Chicken! For full details, check out the Full Recipe. To make a great marinade, you need balance. Honey adds sweetness, while Sriracha gives heat. Use fresh lime juice for a zesty kick. Combine these flavors in a bowl. Mix well until smooth. Let the chicken soak in the marinade. Cover it and chill in the fridge. Aim for at least 30 minutes. For even better taste, marinate for up to 2 hours. Start with a hot skillet when cooking chicken. Heat vegetable oil until it shimmers. This helps sear the chicken, locking in moisture. Place the marinated chicken in a single layer. Avoid overcrowding the pan. Cook for about 5-7 minutes until golden brown. Stir occasionally to cook evenly. After cooking, let it rest for a few minutes. This keeps the chicken juicy. Not all spice is for everyone. To lower the heat, reduce Sriracha in the marinade. You can also add more honey to balance it out. If you want it spicier, add extra Sriracha or a pinch of cayenne pepper. Taste the marinade before adding chicken. This way, you can adjust to your liking. Make it your own! For the complete process of making this delicious dish, check out the Full Recipe. {{image_2}} You can easily add vegetables to your Honey Sriracha Chicken. This will add color and nutrition. Try using bell peppers, broccoli, or snap peas. Cut the veggies into bite-sized pieces. Sauté them in the skillet before adding the chicken. Cook them until they are tender. Then, follow the rest of the recipe. The veggies soak up the sauce and taste amazing. This variation makes the dish more filling and vibrant. If you want to change the protein, try shrimp or tofu. Both options work well with the honey and Sriracha mix. For shrimp, use large, peeled shrimp. Cook them for about 3-4 minutes until they turn pink. For tofu, press it to remove water and cut it into cubes. Sauté the tofu until golden brown. Then add the marinade and cook until heated through. This gives you variety while keeping the bold flavors. Not everyone likes the same spice level. You can adjust the heat in your sauce. For less heat, reduce the Sriracha to one tablespoon. You can also add more honey to balance it out. If you enjoy more heat, try adding chili flakes or a hotter sauce. Experimenting with heat helps you find your perfect balance. This way, everyone can enjoy Honey Sriracha Chicken just the way they like it. For the full recipe, check out the earlier section. After cooking Honey Sriracha Chicken, let it cool to room temperature. Once cooled, transfer the chicken to an airtight container. It will last in the fridge for up to four days. To keep it fresh, store it in the back of the fridge where it's colder. Always check for any off smells or changes in color before using. To freeze Honey Sriracha Chicken, first let it cool completely. Place the chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. To use, thaw it overnight in the fridge for best results. When you're ready to enjoy the chicken again, reheat it gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts, stirring in between. This helps it warm evenly. If using a skillet, add a splash of water or broth to keep it moist. Heat over medium until warmed through. Enjoy your tasty dish anytime! You can serve Honey Sriracha Chicken with rice or noodles. Both absorb the sauce well. Steamed broccoli or green beans add a nice crunch. A fresh salad brightens the meal. You might also try it in a wrap with veggies. Pairing it with a cool dipping sauce balances the heat. You can marinate the chicken for at least 30 minutes. This gives it a great flavor. For a deeper taste, marinate it for up to 2 hours. If you have more time, you can even go longer. Just be careful not to marinate too long. The acid can change the texture of the chicken. Yes, you can make this recipe in advance! Cook the chicken and store it in the fridge. It stays good for about 3 days. You can also freeze it for up to a month. When ready to eat, just reheat it gently. This keeps the chicken juicy and flavorful. Check out the Full Recipe for all the details! In this blog post, we explored how to make a tasty Honey Sriracha Chicken. We covered the key ingredients and important steps for marinating, cooking, and finalizing the dish. I shared some useful tips for the perfect marinade and cooking juicy chicken. We also looked at fun variations and how to store leftovers. Remember, you can adjust the spice to suit your taste. Enjoy cooking and experimenting with this recipe for a delightful meal!$

Indulge in the perfect balance of sweet and spicy with this Honey Sriracha Chicken recipe! Made with tender chicken thighs marinated in a flavorful blend of honey, Sriracha, and spices, this dish is quick to prepare and sure to impress. In just 40 minutes, you’ll have a delicious meal garnished with green onions and sesame seeds. Click through to discover the full recipe and bring this tasty dish to your dinner table!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1/4 cup honey

2 tablespoons Sriracha sauce

2 tablespoons soy sauce

1 tablespoon lime juice

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon sesame oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable oil for cooking

1/4 cup chopped green onions for garnish

Sesame seeds for garnish

Instructions

In a large bowl, combine honey, Sriracha sauce, soy sauce, lime juice, minced garlic, grated ginger, sesame oil, salt, and black pepper. Mix well until blended to create a marinade.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Heat the vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, add the marinated chicken pieces in a single layer. Cook for about 5-7 minutes until browned and cooked through, stirring occasionally.

Pour any remaining marinade into the skillet and continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Remove from heat and let it rest for a few minutes.

Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 4