Sweet and Spicy Honey Sriracha Chicken for Easy Dinners

Honey Sriracha Chicken offers a delightful balance of sweet and spicy flavors, creating a quick and easy dinner perfect for any occasion.

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Prep Time 15

Cook Time 35

Resting Time 5

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup sriracha sauce substitute with sweet chili sauce for a milder option
1/2 cup honey use agave syrup for a vegan alternative
1/4 cup low sodium soy sauce swap with tamari for a gluten-free version
2 tbsp white vinegar can be replaced with apple cider vinegar
2 tbsp lime juice use lemon juice if lime is unavailable
3 cloves garlic minced; fresh garlic is preferred over pre-minced varieties

For the Chicken

4 pieces boneless skinless chicken breasts substitute with thighs for juicier results
to taste salt basic seasoning
to taste freshly ground black pepper basic seasoning

For the Spices

1 tbsp sweet paprika smoked paprika can be used for a smoky touch
1 tbsp garlic powder
1 tsp dried thyme fresh herbs can be substituted for dried at a higher quantity
1 tsp dried basil fresh herbs can be substituted for dried at a higher quantity

For Thickening

1 tbsp cornstarch arrowroot is a suitable alternative

For Garnish

1/4 cup chopped fresh cilantro or parsley use green onions as an alternative garnish
2 tbsp sesame seeds
2 pieces lime wedges serve with the dish for added flavor

Equipment

baking dish
skillet
Mixing Bowl
whisk
meat thermometer

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish with cooking spray or oil.
In a medium mixing bowl, combine sriracha, honey, low sodium soy sauce, white vinegar, lime juice, and minced garlic. Whisk until smooth.
Heat oil in a large skillet over medium heat. Season chicken with salt, pepper, sweet paprika, garlic powder, dried thyme, and basil. Sear chicken for 2-3 minutes on each side until golden brown.
Transfer seared chicken breasts to the greased baking dish. Pour Honey Sriracha sauce over the chicken, ensuring each piece is well coated.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove foil and bake for an additional 15 minutes, checking that the chicken reaches an internal temperature of 165°F (74°C).
Create a cornstarch slurry by mixing reserved sauce with cornstarch. Stir gently back into the baking dish and put it back in the oven for 1-2 minutes.
Let chicken rest for about 5 minutes before serving. Garnish with cilantro or parsley, sprinkle with sesame seeds, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 780mgPotassium: 600mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Adjust spice levels to your liking, ensure the skillet is hot for searing, and check for doneness with an instant-read thermometer. Let the chicken rest to lock in juices.

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