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- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces - 1/4 cup Sriracha sauce - 1/4 cup honey - 2 tablespoons low sodium soy sauce - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1/2 teaspoon freshly ground black pepper - 1/4 cup vegetable oil (for frying) - 2 green onions, thinly sliced (for garnish) - Sesame seeds (for garnish) - Mixing bowl - Whisk - Skillet or frying pan - Meat thermometer The main ingredients of Sriracha Honey Chicken form a great balance of sweet and spicy. The chicken thighs are juicy and tender, perfect for soaking up the flavors. I love using Sriracha for its heat and flavor. Honey adds a lovely sweetness that balances the spice. Low sodium soy sauce gives depth without being too salty. Garlic and ginger bring freshness to the dish. Together, they create a savory base that makes the chicken shine. The additional ingredients, like rice vinegar and sesame oil, enhance the dish. They add tang and richness, making every bite exciting. For cooking, you will need a few simple tools. A mixing bowl helps combine the marinade. A whisk makes it easy to blend everything smoothly. A skillet or frying pan is best for frying the chicken. A meat thermometer ensures that the chicken is cooked perfectly. This recipe is quick and easy, making it ideal for weeknight dinners. You can find the full recipe to guide you through each step. Enjoy crafting this flavorful dish! Combine Sriracha, honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and black pepper in a bowl. Whisk these ingredients until they blend well. This marinade adds a sweet and spicy flavor that makes the chicken shine. Add the chicken pieces to the marinade. Toss them gently to coat all sides. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. For the best taste, marinate for 1-2 hours if you can. This extra time helps the flavors soak in. Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, carefully add the marinated chicken. Cook the chicken for 4-5 minutes on each side. Look for a golden brown color on the outside. When it's done, the chicken should reach an internal temperature of 165°F (75°C). Next, pour the reserved marinade into the skillet. Cook everything together for an extra 2-3 minutes. This helps thicken the sauce and coat the chicken. The result is a dish full of flavor and color. Enjoy your meal! To get the best flavor, marinate the chicken for 1 to 2 hours. This longer time helps the chicken soak up the tasty mix. Make sure each piece of chicken is well coated. A good coat means more flavor in every bite. When cooking, do not overcrowd the skillet. If the pieces are too close, they won’t cook evenly. Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C) to be safe and tasty. Serve your Sriracha honey chicken over a bed of rice or quinoa. This adds a nice base to your meal. For a beautiful touch, garnish with sliced green onions and sesame seeds. This makes your dish look great and adds extra flavor. {{image_4}} If you love heat, boost the Sriracha in your dish. A little extra Sriracha adds a fiery kick. You can also toss in sliced jalapeños while cooking. This brings even more spice to the meal. Each bite will wake up your taste buds! For a leaner meal, swap chicken thighs for chicken breasts. This change reduces fat while keeping the flavor. You can also use a sugar-free honey alternative. This helps cut down on sugar, making it a better choice for health. You still get that sweet and spicy flavor you love. Want a fun twist? Try serving the chicken in lettuce wraps. This makes a great low-carb meal. You can also pair your chicken with steamed broccoli or other veggies. They add color and nutrition to your plate. Enjoy mixing and matching these ideas for your perfect dinner! Store leftover Sriracha Honey Chicken in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to 3-4 days. Make sure the lid is on tight to avoid any smells mixing in. If you want to save it longer, freeze the chicken in freezer-safe bags or containers. This way, it will maintain quality for up to 2-3 months. Be sure to label the bags with the date. It helps you keep track of how long it's been in the freezer. To reheat, I suggest using a skillet over medium heat. This method warms it through and keeps it nice and juicy. If you're short on time, you can microwave it. Just know that the chicken may lose some of its crispy texture. Enjoy your Sriracha Honey Chicken again! Steamed rice, quinoa, or stir-fried vegetables are great options. They balance the spicy and sweet notes of the chicken. I often go for fluffy rice, which soaks up the sauce well. Quinoa adds a nutty flavor and great texture. Stir-fried veggies bring in color and crunch. You can mix and match based on what you like! Yes, boneless skinless chicken breasts can be used instead of thighs. Breasts are leaner and cook faster. Just cut them into bite-sized pieces like thighs. You might find them less juicy, but they still taste great. Adjust the cooking time slightly since breasts may cook quicker. The spiciness can be adjusted by altering the amount of Sriracha in the recipe. If you prefer less heat, use half the Sriracha. For more spice, add an extra tablespoon. Sriracha packs a punch but also adds flavor. You can mix it with honey to find your perfect balance. Total cook time is approximately 30-40 minutes including marination. Marinating for 30 minutes makes a difference. It allows the chicken to soak in the flavors. Cooking time is about 10-15 minutes in the skillet. Keep an eye on it until it’s golden brown and safe to eat. For details and variations, refer to the full recipe section. This will guide you through each step and provide tips for success. This blog post shared how to make Sriracha Honey Chicken. We covered the main ingredients, useful kitchen tools, and simple steps to cook. I also shared tips for marinating, cooking, and serving to enhance your dish. You can customize flavors and adjust spice levels to fit your taste. Storing leftovers is easy, too. With these tips, you can create a delicious meal that’s sure to impress. Enjoy making this dish and share your results!

Sriracha Honey Chicken

Get ready to spice up your dinner with this delicious Sriracha Honey Chicken recipe! This easy dish combines tender chicken with a sweet and spicy marinade for an explosion of flavor that will satisfy your cravings. Perfect for a weeknight dinner or meal prep, it's quick to make and pairs beautifully with rice or quinoa. Click to explore the full recipe and bring this mouthwatering meal to your table tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

1/4 cup Sriracha sauce

1/4 cup honey

2 tablespoons low sodium soy sauce

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 tablespoon sesame oil

1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil (for frying)

2 green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a spacious mixing bowl, combine the Sriracha sauce, honey, low sodium soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper. Whisk these ingredients together until the marinade is thoroughly blended and uniform in texture.

    Introduce the chicken pieces into the bowl with the marinade. Gently toss the chicken to ensure every piece is well coated. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least 30 minutes. For the most flavorful chicken, aim to marinate for 1-2 hours if time permits.

      Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering and hot, carefully take the chicken out of the marinade, setting aside the marinade for later use.

        Place the chicken pieces in the skillet in a single layer without overcrowding the pan. Cook for approximately 4-5 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

          After the chicken is thoroughly cooked, pour the reserved marinade into the pan around the chicken. Allow it to cook for an additional 2-3 minutes while stirring occasionally, until the sauce thickens and adheres to the chicken pieces.

            Remove from heat and let the chicken rest in the pan for a few minutes to allow the flavors to settle.

              - Serving Suggestions: Serve your Sriracha honey chicken over a bed of fluffy steamed rice or quinoa. Garnish generously with the sliced green onions and a sprinkle of sesame seeds for added crunch and visual appeal.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4