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To make Honey Sriracha Chicken, gather these items: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1/4 cup honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon freshly squeezed lime juice - 2 cloves garlic, finely minced - 1 teaspoon freshly grated ginger - 1 tablespoon sesame oil - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon vegetable oil for sautéing - 1/4 cup green onions, finely chopped (for garnish) - A sprinkle of sesame seeds (for garnish) You can customize this dish. Want more heat? Add more Sriracha. Prefer a milder taste? Use less. This dish offers a perfect balance of sweet and spicy. The honey gives a rich sweetness. The Sriracha provides a strong kick. Together, they create a unique flavor. Potential allergens include soy and sesame. Always check for sensitivities before serving. These flavors blend well, making every bite a delight. Enjoy the zing of lime and the warmth of garlic in each piece of chicken. To make the marinade, grab a big mixing bowl. You will need to whisk together honey, Sriracha sauce, soy sauce, lime juice, minced garlic, grated ginger, sesame oil, salt, and black pepper. Mix it well until you get a smooth sauce. Next, add the chicken pieces into the bowl. Make sure each piece is coated in the marinade. Cover the bowl with plastic wrap and place it in the fridge. Let the chicken marinate for at least 30 minutes. If you have more time, you can let it sit for up to 2 hours. This helps the flavors soak in. Now, let's move to cooking. Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Once the oil is hot, carefully add the marinated chicken pieces in a single layer. Avoid overcrowding the pan. Sauté the chicken for about 5 to 7 minutes, turning it occasionally. You want the chicken to be golden brown and fully cooked. After the chicken is cooked, pour any leftover marinade into the skillet. Let it simmer for an extra 2 to 3 minutes. This will help the sauce thicken and glaze the chicken nicely. Once done, take the skillet off the heat and let the chicken rest for a few minutes. To serve, transfer the chicken to a platter or individual plates. Garnish with chopped green onions and a sprinkle of sesame seeds for a tasty look. For the perfect sauté, watch the heat. If it’s too low, the chicken will steam, not brown. If it’s too high, the chicken might burn. Keep it just right for that golden color. To reduce the sauce, make sure to leave it simmering. Stir often so it doesn’t stick. This helps the sauce thicken and coat the chicken well. Enjoy this Honey Sriracha Chicken with your favorite sides, like rice or vegetables. To keep your chicken juicy, choose boneless thighs over breasts. Thighs have more fat, making them less likely to dry out. Cook them at medium-high heat; this helps lock in moisture. Marinating is key for great flavor. I suggest marinating for at least 30 minutes. If you have time, let it sit for 2 hours. This longer marinating time makes the chicken more tender and flavorful. The marinade seeps into the meat, giving it a sweet and spicy kick. Honey Sriracha Chicken pairs well with fluffy white rice. The rice soaks up the sauce beautifully. You can also serve it with crisp steamed veggies. Broccoli or snap peas add a nice crunch and color. For garnishing, sprinkle chopped green onions and sesame seeds on top. This not only makes your plate look great, but it adds extra flavor too. A wedge of lime on the side gives a fresh burst when you squeeze it over the chicken. If you want the full recipe, check the link for all the details! {{image_4}} You can change up the protein for your Honey Sriracha Chicken. Tofu works great for a vegetarian option. Shrimp also adds a nice twist with its quick cooking time. Both options pair well with the sweet and spicy sauce. For the sauce, you can use different kinds of hot sauce. If you want less heat, try a milder sauce like sweet chili. For more kick, use a spicier version of Sriracha. You can even blend in some chili paste or a dash of cayenne for extra spice. You can cook Honey Sriracha Chicken in different ways. Oven-baking gives you a hands-off method. It allows the chicken to cook evenly and get crispy edges. Just preheat the oven to 400°F and bake for 25-30 minutes. Stovetop sautéing is another great option. This method cooks the chicken faster and keeps it juicy. Heat oil in a pan and sauté for about 5-7 minutes. Grilling adds a smoky flavor. Marinate the chicken as usual, then grill it for about 6-8 minutes per side. The grill marks and char add a tasty twist to the dish. Feel free to choose the method that best suits your time and taste! To keep your Honey Sriracha Chicken fresh, store it in an airtight container. Place it in the fridge within two hours after cooking. This way, it stays safe to eat. It will last for about 3 to 4 days in the fridge. If you want to keep it longer, you can freeze it. Use a freezer-safe bag or container. Honey Sriracha Chicken can stay good for about 2 to 3 months in the freezer. When it's time to eat the leftovers, you want to reheat them well. One great way is to use the stove. Heat a non-stick pan over medium heat. Add the chicken and stir it often. This helps keep the chicken juicy. Another option is to use the microwave. Place the chicken in a bowl and cover it. Heat it in short bursts, stirring in between. This helps it warm evenly without drying out. If you plan to meal prep, store it in smaller portions. This way, you can grab just what you need. The flavors will stay strong, and your meals will be quick and easy! For the full recipe, check the earlier section. What can I substitute for Sriracha sauce? If you don’t have Sriracha, use a mix of hot sauce and honey. You can also try chili garlic sauce or sambal oelek for a similar kick. Adjust the amount based on your heat preference. How can I make Honey Sriracha Chicken spicier? To add more heat, increase the Sriracha in the marinade. You can also add red pepper flakes or fresh chopped chilies. For an extra spicy kick, try adding a dash of cayenne pepper. Can I make this recipe gluten-free? Yes, you can make Honey Sriracha Chicken gluten-free by using gluten-free soy sauce. There are many brands available in stores. Just check the label to be sure. What are the best sides to serve with this dish? I recommend fluffy white rice or steamed broccoli. Both of these sides balance the sweet and spicy chicken well. You can also serve it with a simple salad for freshness. The entire dish has about 400 calories per serving. The chicken provides protein, while honey adds some natural sweetness. Using fresh garlic and ginger packs in vitamins. Keep in mind that honey adds sugar. If you're watching your sugar intake, use less honey. The sodium in soy sauce can be high, so consider low-sodium options. This makes the dish healthier without losing flavor. In this blog post, I covered the key ingredients and their roles in creating Honey Sriracha Chicken. You learned about preparation and cooking techniques to ensure juicy chicken. I shared tips to enhance flavor and presentation, and also offered variations for dietary needs. Remember to store leftovers properly to enjoy this dish later. With these insights, you can confidently make this meal your own. Enjoy the process and share your delicious results!

Honey Sriracha Chicken

Discover the perfect balance of flavors with this Sweet and Spicy Honey Sriracha Chicken recipe! Juicy chicken thighs are marinated in a delicious mix of honey, Sriracha, and fresh ingredients, then sautéed to golden perfection. This quick and easy dish is sure to impress and is perfect for busy weeknights. Click through to explore the full recipe and enjoy a meal that’s both sweet and spicy in just 40 minutes!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1/4 cup honey

2 tablespoons Sriracha sauce

2 tablespoons soy sauce

1 tablespoon freshly squeezed lime juice

2 cloves garlic, finely minced

1 teaspoon freshly grated ginger

1 tablespoon sesame oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon vegetable oil for sautéing

1/4 cup green onions, finely chopped (for garnish)

A sprinkle of sesame seeds (for garnish)

Instructions
 

In a spacious mixing bowl, whisk together the honey, Sriracha sauce, soy sauce, lime juice, minced garlic, grated ginger, sesame oil, salt, and black pepper until a uniform marinade forms.

    Add the bite-sized chicken pieces to the marinade, ensuring that each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes to allow the flavors to meld (up to 2 hours for an intensified taste).

      In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

        Once the oil is hot, carefully add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Sauté for approximately 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through.

          Pour any leftover marinade into the skillet and simmer for an additional 2-3 minutes, allowing the sauce to reduce and thicken slightly, ensuring the chicken is well-glazed.

            Remove the skillet from heat and let the chicken rest for a few minutes to seal in the flavors.

              To serve, transfer the chicken to a platter or individual plates, and garnish with finely chopped green onions and a dusting of sesame seeds for an eye-catching finish.

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

                  - Serving Suggestion: This dish pairs beautifully with fluffy white rice or crisp steamed vegetables for a balanced meal.