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Spicy Honey Sriracha Chicken Breast - Sweet Heat Made Simple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.