Honey Sriracha Chicken Breasts

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Chicken breasts: The recipe takes 2 large chicken breasts and cuts them into cutlets. This helps them cook more quickly and, therefore, stay more juicy. You can buy cutlets at the grocery store and skip the cutting stage.
Honey: This adds sweetness to the sauce and balances the spice from the sriracha. Use any honey that you enjoy; I like a runny honey. If you lightly coat your ½ cup measure with oil, the honey will pour out more easily ( I use around ¼ teaspoon of oil to coat the cup).
Sriracha: I use the regular sriracha. I made the sauce with smoked sriracha (that came from Thailand), and it was amazing!! But I have yet to find it on sale in Australia or the US. So feel free to experiment with your favorite brand of Asian chili sauce.
Rice Wine Vinegar: This helps to balance the sweetness of the honey. You can use a white wine vinegar instead.
Lime: Grab a fresh lime as you want the zest and the juice. And the flavor is so much better than the squeezy bottles of lime juice.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Cutting the chicken into cutlets means it cooks quickly, so make sure you don't overcook it, as it will quickly dry out. The fillets will need 3 minutes on each side. 
• Lightly coat your measuring cup with oil before measuring the honey; this will help the honey slide out easily.
• Make sure you zest the lime before you cut it open and juice them. It is near impossible to zest a juiced lime! 
• When making the sauce, don't have the heat too high; you can easily burn the honey, which will leave the dish tasting bitter. Use medium heat and watch your sauce closely. 

Why You'll Love This Honey Sriracha Chicken

• It is ready in under 30 minutes.
• It's so easy to make; chances are you have all the ingredients in your pantry/refrigerator.
• Leftovers are great in sandwiches or on wraps.
• There is less washing up as the chicken and sauce cook in the same skillet.
• You can easily change the spice level to suit your family or friends.

Recipe Adaptions

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Change the spice level: the recipe suggests 1½ tablespoons sriracha, and the sauce has a mild kick without being too spicy. Feel free to adjust it to taste.
  • 1 tablespoon = a hint of spice.
  • 2 tablespoons = a nice kick.
  • 3 tablespoons = a good kick of heat.
  • 4 tablespoons = hot, for serious spice lovers
• Use chicken thighs: Chicken thighs take longer to cook, but they stay juicy and succulent. Cook them for 20 minutes or until cooked through, then complete the recipe as written.
• Swap the protein: You can substitute pork chops or salmon steaks for the chicken breasts. They should cook in about the same time as the chicken breasts.
• Add veg: Fry onions and bell peppers off after the chicken, remove from the pan, and then add them back in once you have made the sauce.

Serving Suggestions for Honey Sriracha Chicken

Sides: We generally eat this over white rice with a fresh cucumber salad on the side. But it will work with so many different sides. It would be great with some fries and a salad or steamed veggies. Or add some noodles. This easy chow mein would be great, or if you want extra heat, try this spicy Thai noodle dish.

Wines: Balance the spice, salt, and sweetness with an off-dry Riesling or a Gewurztraminer. You could also go for a minerally Albarino or Gruner Veltliner. If you are looking for a red wine then look for a plummy fruity Pinot Noir. Interestingly, a chilled Sparkling Shiraz also works well.