This Honey Sriracha Chicken is the perfect combination of sweet and spicy, and it's oh-so-easy to make. You only need a handful of ingredients, which come together in less than 30 minutes.
The honey provides a nice balance of sweetness, and the sriracha adds a little kick without overwhelming your taste buds. The flavors are bold and vibrant, and the chicken is incredibly juicy and tender.

I love serving this with some white rice and a fresh salad. But it goes with so many different sides. I am sure this Honey Sriracha Chicken will become a regular in your dinner rotation.
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.
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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.
Enjoy x
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Get the Recipe
Honey Sriracha Chicken
Ingredients
For the chicken
- 2 chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the sauce
- ¼ teaspoon olive oil
- ½ cup honey
- 1½ tablespoons sriracha (see note 1)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
Instructions
Prepare the chicken
- Place the chicken on a chopping board and use a paper towel to pat it dry.2 chicken breasts
- Next, hold a large, sharp knife parallel to the cutting board. Cut through the chicken breast sideways until you have two cutlets.
- Repeat this process with the second chicken breast.
- If the chicken cutlet is uneven, you can cover it with parchment paper and use the base of a heavy skillet or smooth meat mallet to flatten it slightly.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken cutlets with salt and pepper on both sides and lightly coat them in the flour.½ teaspoon salt½ teaspoon black pepper
To cook the dish
- Place a large skillet over medium-high heat and add the olive oil.2 tablespoons olive oil
- Cook the chicken fillets for 3-4 minutes per side until golden brown.
- Remove the fillets to a plate, tent with foil, and set aside.
- Pour a small amount of olive oil into your ½ cup measure; swirl the oil around the cup and then measure the honey. Pour the honey into the same skillet the chicken was cooked in.¼ teaspoon olive oil½ cup honey
- Add the sriracha, soy sauce, rice wine vinegar, lime juice, and zest to the skillet.1½ tablespoons sriracha2 tablespoons soy sauce1 tablespoon rice wine vinegar1 tablespoon lime juice1 teaspoon lime zest
- Bubble gently for 2 minutes, then return the chicken to the pan and spoon the sauce over. Cook for 1 minute more.
- Serve immediately.
Notes
- The recipe suggests 1½ tablespoons of 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
Nutrition
Nutrition is per serving
Lina says
These breasts were so juicy, so sweet, and just the right amount of spicy! I paired them with some Korean sweet potato noodles and it was a fantastic, quick dinner that made enough for leftovers. I'll be trying it with drumsticks next!
Claire | Sprinkles and Sprouts says
Oh I am so glad you loved them!!!
Sweet potato noodles sounds like the perfect pairing 🙂
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