Sweet & Spicy Honey Sriracha Chicken for Quick Family Dinners

This Honey Sriracha Chicken combines sweet and spicy flavors for a quick, family-friendly dinner solution.

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Prep Time 10

Cook Time 35

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1/4 cup Sriracha sauce Provides heat and a spicy kick; feel free to substitute with sweet chili sauce for a milder flavor.
1/4 cup Honey Adds sweetness and creates a sticky glaze; use maple syrup for a unique twist!
1/4 cup Low sodium soy sauce Imparts umami depth while keeping sodium levels lower; tamari is a great gluten-free alternative.
2 tablespoons White vinegar Adds acidity to balance out the sweetness; apple cider vinegar brings a fruity note.
2 tablespoons Lime juice Brightens the dish with freshness; in a pinch, lemon juice works too.
3 cloves Garlic (minced) Offers aromatic savoriness; fresh garlic enhances flavor intensity.

For the Chicken

4 pieces Boneless, skinless chicken breasts The star of the dish that absorbs the sauce wonderfully; thighs can be swapped for a juicier bite.
to taste Salt & Freshly ground black pepper Enhances overall flavor; adjust to taste.
1 teaspoon Sweet paprika Adds mild sweetness and a pop of color; smoked paprika gives a deeper flavor.

For Thickening

1 tablespoon Cornstarch Thickens the sauce for a luscious texture; mix with water to create a slurry before adding to the sauce.

For Seasoning

1 teaspoon Garlic powder Boosts flavor with herbs; fresh herbs are an excellent choice for a robust taste.
1 teaspoon Dried thyme
1 teaspoon Dried basil

For Garnish

1/4 cup Fresh cilantro (or parsley) Adds freshness; feel free to use whichever you prefer.
1 tablespoon Sesame seeds Provides a delightful crunch; optional but adds that extra touch!
2 pieces Lime wedges Serve on the side for a zesty kick.

Equipment

Large Skillet
medium mixing bowl
9x13 baking dish

Method

Cooking Steps

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish with cooking spray or oil.
In a medium mixing bowl, whisk together the sriracha, honey, low sodium soy sauce, white vinegar, lime juice, and minced garlic until smooth.
Heat a tablespoon of oil in a large skillet over medium heat and season chicken breasts with salt, pepper, sweet paprika, garlic powder, dried thyme, and dried basil. Cook for 2-3 minutes on each side until golden brown.
Transfer the seared chicken into the prepared baking dish and pour the Honey Sriracha sauce over the chicken, ensuring each piece is coated. Cover with aluminum foil.
Bake for 20 minutes in the preheated oven.
Uncover and bake for an additional 15 minutes until caramelized. Check that the internal temperature reaches 165°F (75°C).
Whisk together 3 tablespoons of the sauce with cornstarch to create a slurry, then stir it into the baking dish. Bake for 1-2 minutes until thickened.
Allow the chicken to rest for 5 minutes, then garnish with cilantro or parsley and sesame seeds. Serve with lime wedges.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Use an instant-read meat thermometer to ensure chicken is cooked properly and always preheat your skillet for optimal searing.

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