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. The flavors are bold and vibrant, and the chicken is incredibly juicy and tender. I love serving this with some white rice and steamed veggies. But it goes with so many different sides.
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Ingredients
For the chicken
2chicken breasts
¼cupall-purpose flour
½teaspoonsalt
½teaspoonblack pepper
2tablespoonsolive oil
For the sauce
¼teaspoonolive oil
½cuphoney
1½tablespoonssriracha(see note 1)
2tablespoonssoy sauce
1tablespoonrice wine vinegar
1tablespoonlime juice
1teaspoonlime 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.