Description

This Honey Sriracha Chicken recipe features tender, juicy chicken breasts coated in a sweet and spicy honey-sriracha sauce. The chicken is browned on the stovetop, then baked in the oven until perfectly cooked and the sauce thickens. Garnished with fresh cilantro, sesame seeds, and lime wedges, this dish offers a delicious balance of heat, sweetness, and tanginess, making it a flavorful meal perfect for weeknight dinners or meal prep.

Ingredients

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For The Honey Sriracha Sauce

¼ cup sriracha sauce or hot chili sauce (or sweet chili sauce)
2 tablespoons honey
1 tablespoon low sodium soy sauce
1 tablespoon white vinegar
2 tablespoons lime juice
3 cloves garlic, minced

For The Chicken

1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
½ teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried basil
1 tablespoon cornstarch

For Garnish

chopped fresh cilantro or parsley
sesame seeds
lime wedges

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Instructions

Prep. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
Make the sauce. Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and minced garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
Brown the chicken. Heat the vegetable oil in a skillet over medium-high heat. Season the chicken breasts with salt, black pepper, paprika, garlic powder, dried thyme, and dried basil. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side or until just browned.
Combine and bake. Transfer the browned chicken breasts to the prepared baking dish. Pour the honey-sriracha sauce evenly over the chicken, turning them to coat each breast thoroughly. Cover the dish with foil and bake for 20 minutes.
Uncover and continue baking. Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through. Use an instant-read meat thermometer to check; the internal temperature should register at 165°F.
Thicken the sauce. Remove the chicken from the oven. Spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch until well combined to create a slurry. Pour the slurry back into the baking dish and stir gently. Return the dish to the oven and cook for 1 to 2 minutes until the sauce thickens slightly.
Finish and serve. Remove the chicken from the oven and let it rest for 5 minutes. Spoon the thickened sauce over the chicken. Garnish with chopped cilantro and sesame seeds. Serve with lime wedges alongside.

Notes

Adjust the Heat: Modify the amount of Sriracha to suit your preferred spice level for milder or spicier flavors.
Alternate Proteins: Substitute chicken breasts with chicken thighs, salmon, or shrimp for variety.
Make It Ahead: Prepare the sauce ahead of time or marinate the chicken in the sauce for a few hours to deepen the flavor.
Use a Meat Thermometer: Cook chicken until an internal temperature of 165˚F is reached for safe consumption.
Meal Prep Friendly: Make extra chicken to use in salads, sandwiches, or wraps throughout the week.
Gluten-Free Options: Use gluten-free soy sauce or tamari to make this dish gluten-free.
Storage: Keep leftover chicken in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Serving Size: 1 chicken breast with sauce (approximately 200g)
Calories: 320 kcal
Sugar: 10 g
Sodium: 520 mg
Fat: 10 g
Saturated Fat: 1.8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 90 mg