Honey Sriracha Chicken

close up on a chicken breast in a stick sauce with some lime zest

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.

4.88 from 47 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main

Cuisine American

Servings

Calories 347 kcal

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 salt
½ 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 oil
½ cup honey
Add the sriracha, soy sauce, rice wine vinegar, lime juice, and zest to the skillet.
1½ tablespoons sriracha
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 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

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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