Do Share Recipe

Honey Sriracha Chicken Recipe | Sweet & Spicy Dinner Idea

I made this Honey Sriracha Chicken Recipe recently, and honestly, I was blown away by how simple yet flavorful it turned out. The balance of heat and sweetness tasted just like something I’d order at a restaurant—but with fresher ingredients. I love how quickly everything comes together, especially on busy nights when I don’t want to spend hours in the kitchen.

After making it once, I knew this dish would become a regular in my weekly rotation. It’s bold, sticky, and unbelievably satisfying! If you enjoy chicken recipes, you might also enjoy the Spicy Chicken Sandwich With Homemade Sauce Recipe for a different take on flavorful chicken.

Ingredients

A quick look at what you’ll need for this sweet-spicy chicken.

3–4 boneless, skinless chicken breasts, cut into 1–2 inch chunks — breast meat cooks evenly and stays tender when sautéed.
⅓ cup corn starch — coats the chicken to give it a light, crisp exterior.

For the sauce:

1 cup water — helps create the base of the sauce.
2–3 tablespoons sriracha — adjust depending on your spice preference.
5 tablespoons soy sauce — low-sodium is best to keep it balanced.
1 tablespoon minced garlic — fresh garlic adds stronger flavor.
¼ cup white sugar — softens the heat and enhances the honey.
2–3 tablespoons honey — makes the sauce sticky and glossy.
2 tablespoons corn starch (for the slurry) — creates a thick, silky sauce.
2 tablespoons cold water (for the slurry) — combines with corn starch smoothly.
Optional: crushed red pepper flakes — for extra heat.
Optional: cooked rice — perfect for serving and soaking up the sauce.

Note: This recipe serves 4.

Variations

Easily adjust this recipe to suit your preferences.

Gluten-friendly: Replace regular soy sauce with tamari or a gluten-free alternative.
Lower sugar: Reduce the white sugar or swap with coconut sugar or monk fruit.
Milder version: Reduce sriracha to 1 tablespoon and increase honey slightly.
Extra spicy: Add extra sriracha or red pepper flakes.
Low-carb: Serve with cauliflower rice or sautéed zucchini noodles. You can also try a creamy version like the Creamy Crock Pot Chicken Marsala Recipe for a rich, comforting dinner.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Simple tools make this recipe quick and easy.

Saucepan — to simmer and thicken the sauce.
Mixing bowl or plastic bag — for coating the chicken in corn starch.
Skillet — for browning and cooking the chicken.
Whisk — to combine the corn starch slurry without lumps.
Measuring cups & spoons — for accuracy in the sauce.

How to Make Honey Sriracha Chicken

A simple, step-by-step guide to making this dish perfectly.

Prepare the Sauce

Start by adding water, sriracha, soy sauce, garlic, sugar, and honey to a saucepan. Heat over medium until the mixture begins to bubble gently. Let it simmer for a minute so the flavors start blending together.

Thicken the Sauce

In a small bowl, whisk corn starch and cold water into a smooth slurry. Pour this mixture slowly into the simmering sauce. Keep stirring as it thickens, then reduce the heat to low.

Coat the Chicken

Place the diced chicken in a bowl or plastic bag with the ⅓ cup of corn starch. Toss or shake until each piece is fully coated. This helps the chicken crisp up nicely during cooking.

Cook the Chicken

Heat a skillet with a little oil over medium heat. Add the coated chicken and cook until golden brown on all sides. Make sure no pieces are left pink in the center and everything is cooked through.

Combine Chicken and Sauce

Pour the thickened sauce over the cooked chicken. Stir until every piece is fully coated and glossy. Add red pepper flakes if you want more heat, then let everything simmer together for another minute.

Additional Tips for Making This Recipe Better

After making this myself, here are some helpful tricks I learned.

I let the sauce simmer a little before adding the slurry—it deepens the flavor.
I shake the chicken in corn starch twice for an extra-light, crispy coating.
I always taste the sauce before pouring it over the chicken so I can adjust sweetness or heat.
When reheating leftovers, I add a splash of water so the sauce stays smooth.
Using fresh garlic instead of jarred really boosts the flavor for me.

How to Serve Honey Sriracha Chicken

This chicken shines when served over fluffy white or brown rice, but cauliflower rice is an excellent lighter option. Add steamed broccoli or roasted veggies on the side for a complete meal. For presentation, sprinkle the top with red pepper flakes, sesame seeds, and chopped green onions—they make the dish look vibrant and restaurant-ready.

Nutritional Information

A quick look at what’s in each serving.

Calories: About 347
Protein: Around 39g
Carbohydrates: About 37g
Fat: Roughly 4g

Make Ahead and Storage

Storing: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave with a splash of water to loosen the sauce.

Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator for best results.

Reheating: Warm gently on the stove or in the microwave. Stir halfway through so the sauce heats evenly.

Why You’ll Love This Recipe

Here’s why this dish always stays in my weeknight rotation.

Quick and easy: It takes just 30 minutes and minimal cleanup.
Customizable heat level: You can make it mild or fiery depending on your taste.
Simple ingredients: Everything is pantry-friendly and easy to find.
Healthier than takeout: Less oil, fewer additives, and fresher flavor.
Perfect for meal prep: Stores and reheats well for busy days.

If you enjoy bold, sweet, and spicy dishes, this Honey Sriracha Chicken will definitely hit the spot. It’s simple, satisfying, and perfect for both quick dinners and meal prep. Let me know if you want a printable version or Pinterest-optimized description!

Ben Carraoli