Spicy Honey Sriracha Chicken Breast – Sweet Heat Made Simple

This chicken is bold, a little sticky, and packed with flavor. You get sweet honey, tangy lime, and that unmistakable kick from sriracha—all in one quick skillet dinner. It’s the kind of recipe that wakes up your weeknight without demanding much from you.

The sauce reduces into a glossy glaze that clings to juicy chicken breasts. Serve it with rice, roasted veggies, or a crisp salad, and you’re set.

Spicy Honey Sriracha Chicken Breast - Sweet Heat Made Simple

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts (about 1.25–1.5 pounds total), patted dry
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for extra sear and light crust)
• 1 tablespoon neutral oil (canola, avocado, or light olive oil)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but recommended)
• 3 tablespoons honey
• 2–3 tablespoons sriracha (start with 2 if you prefer milder heat)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon fresh lime juice, plus extra wedges for serving
• 2 tablespoons water
• 1 teaspoon toasted sesame oil (optional, for aroma)
• Sesame seeds and sliced green onions, for garnish

Instructions

 

• Prep the chicken. Slice the chicken breasts horizontally to make 4 thinner cutlets, or pound to even thickness (about 1/2 inch). Pat dry with paper towels. Season both sides with salt and pepper. Dust lightly with cornstarch if using.
• Make the sauce. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, water, and sesame oil. Taste and adjust: add honey for more sweetness or sriracha for more heat.
• Heat the pan. Set a large skillet over medium-high heat. Add oil and swirl to coat. When the oil shimmers, add the chicken in a single layer.
• Sear the chicken. Cook 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate; the chicken will finish in the sauce.
• Sauté aromatics. Reduce heat to medium. Add garlic and ginger to the pan. Stir 20–30 seconds until fragrant—don’t let it brown.
• Glaze and finish. Pour in the sauce. Stir and let it bubble for 30–60 seconds. Return chicken and any juices to the pan. Spoon sauce over the pieces and simmer 2–4 minutes, flipping once, until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
• Rest and garnish. Turn off heat. Let the chicken rest in the pan for 2 minutes to settle the juices. Plate, spoon over extra sauce, and garnish with sesame seeds, green onions, and lime wedges.
• Serve. Pair with jasmine rice, quinoa, sautéed snap peas, roasted broccoli, or a cabbage slaw for crunch.

Why This Recipe Works

This recipe nails the balance of sweet, spicy, and savory. Honey caramelizes in the pan, while sriracha brings heat without overpowering the dish.

A splash of soy sauce adds depth, and lime juice rounds everything out with brightness. The chicken is seared first to lock in moisture, then simmered gently in the sauce for a tender finish. Everything happens in one pan, so cleanup stays easy.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.25–1.5 pounds total), patted dry
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for extra sear and light crust)
• 1 tablespoon neutral oil (canola, avocado, or light olive oil)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but recommended)
• 3 tablespoons honey
• 2–3 tablespoons sriracha (start with 2 if you prefer milder heat)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon fresh lime juice, plus extra wedges for serving
• 2 tablespoons water
• 1 teaspoon toasted sesame oil (optional, for aroma)
• Sesame seeds and sliced green onions, for garnish

Instructions

1. Prep the chicken. Slice the chicken breasts horizontally to make 4 thinner cutlets, or pound to even thickness (about 1/2 inch).

   Pat dry with paper towels. Season both sides with salt and pepper. Dust lightly with cornstarch if using.

2. Make the sauce. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, water, and sesame oil.

   Taste and adjust: add honey for more sweetness or sriracha for more heat.

3. Heat the pan. Set a large skillet over medium-high heat. Add oil and swirl to coat. When the oil shimmers, add the chicken in a single layer.
4. Sear the chicken. Cook 3–4 minutes per side until golden and nearly cooked through.

   Transfer to a plate; the chicken will finish in the sauce.

5. Sauté aromatics. Reduce heat to medium. Add garlic and ginger to the pan. Stir 20–30 seconds until fragrant—don’t let it brown.
6. Glaze and finish. Pour in the sauce.

   Stir and let it bubble for 30–60 seconds. Return chicken and any juices to the pan. Spoon sauce over the pieces and simmer 2–4 minutes, flipping once, until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).

7. Rest and garnish. Turn off heat.

   Let the chicken rest in the pan for 2 minutes to settle the juices. Plate, spoon over extra sauce, and garnish with sesame seeds, green onions, and lime wedges.

8. Serve. Pair with jasmine rice, quinoa, sautéed snap peas, roasted broccoli, or a cabbage slaw for crunch.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Slice chicken and freeze with sauce in a freezer-safe bag for up to 2 months. Press out excess air.
• Reheat: Warm gently in a covered skillet over low heat with a splash of water until hot.

  Avoid microwaving on high; use medium power to prevent drying out.

• Meal prep tip: Keep rice or veggies separate to reheat evenly and maintain texture.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein to support muscle repair and satiety with relatively low fat.
• Manageable calories: The sauce adds flavor without excessive butter or cream. You control sweetness and heat based on your goals.
• Antioxidants and aromatics: Garlic and ginger offer antioxidant and anti-inflammatory compounds, plus big flavor for few calories.
• Customizable sodium: Using low-sodium soy sauce and balancing with lime lets you keep salt in check.

Pitfalls to Watch Out For

• Dry chicken: Overcooking is the top reason chicken turns tough. Use thin cutlets and a thermometer, and finish in the sauce for moisture.
• Burnt garlic: Garlic scorches fast.

  Add it after searing, lower the heat, and cook just until fragrant.

• Overly sweet or too spicy: Taste the sauce before adding to the pan. Adjust honey and sriracha to your preference.
• Runny sauce: Let it simmer to reduce. If needed, whisk 1/2 teaspoon cornstarch with 1 teaspoon water and stir in at the end.
• Sticky pan: Don’t move the chicken too early while searing.

  Once a crust forms, it releases naturally.