Honey Sriracha Chicken

Honey Sriracha Chicken is the perfect combination of spicy and sweet. The chicken gets sticky and caramelized in the skillet and is so delicious. The spicy chicken is quick enough to make for a weeknight dinner and is ready in less than 20 minutes!

This honey sriracha chicken has become one of my favorite things to make. It's just so quick and easy for a weeknight dinner or easy lunch!

And it's all made in one pan! You don't even remove the chicken to make the sauce. Fewer dishes makes me happy.

The chicken cooks quickly since it's bite-sized and then gets cooked in a sticky sauce that is the perfect combination of sweet and spicy.

The lime juice brings a bit of acidity and pairs beautifully with the sriracha and honey.

Serve the chicken over some rice or cauliflower rice or just eat on it's own or on a salad. So good however you choose to eat it!

Ingredients

• Chicken breast - while I used boneless, skinless chicken breast for this recipe, you could use boneless skinless chicken thighs if you prefer.
• Sriracha - The sriracha gives the chicken so much flavor and spice!
• Honey - The honey helps balance out the spice by adding a delicious sweetness to the chicken.
• Lime - You'll need the juice from half a lime (plus more for serving)
• Olive oil - This is for cooking the chicken. You can also use avocado oil, vegetable oil, or canola oil if you prefer.
• Sesame seeds (optional)
• Cilantro (optional)

Customizations

Can't find sriracha? Use jarred harissa instead. You could also use some hot sauce as an alternative, but it won't be as flavorful as sriracha.

Don't have honey? You can use maple syrup instead.

Want a little more spice? Add more sriracha or serve with some chilies. Want a touch more sweetness? Add more honey or drizzle your finished chicken with more honey.

How to serve

The honey sriracha chicken is delicious served as is, with a side dish like roasted red cabbage, oven roasted green beans, crispy air fryer smashed potatoes, or air fryer squash.

They are also tasty served on top of some rice like this easy sesame rice.

And I love this spicy sweet chicken in CAVA-inspired bowls.

The sriracha chicken can be topped with some sesame seeds and cilantro or sliced green onions. Serve with leftover lime wedges or lime halves!

How to store leftovers

Once cooled, leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

To reheat, simply add to a skillet with a tiny splash of water or pop in the microwave.

Recipe tips

• For best results, cook the chicken in the sauce until the sauce starts to get caramelized on the chicken. That provides the sticky sweet sauce with the maximum flavor!
• Want a bit more sweetness? You can add a touch more honey or simply drizzle additional honey over the chicken after serving.
• To adjust the spice level, add less or more sriracha depending on your preference.
• Cleaning tip - If the sticky sauce makes your skillet hard to clean, add a layer of water and heat the pan over medium heat to deglaze your pan. Scrape pan gently with a wooden spoon or rubber spatula to easily remove the sticky sauce.

How to make the honey sriracha chicken

First, cut the chicken into bite-sized pieces. These were about 1 inch in size.

Next, in a small bowl, add your sriracha, honey, and juice from half a lime. Stir to combine.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Add the chicken in a single layer and cook until cooked through, about 3-4 minutes per side.

Reduce heat to medium-low. Add your honey sriracha sauce to the pan.

Cook for 5-6 minutes, stirring frequently.

Sauce should be thickened and honey should be caramelizing on the chicken, creating a delicious sticky texture and caramelized flavor.

Plate and serve as desired! I topped mine with some sesame seeds and fresh cilantro.

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