Honey Sriracha Chicken (One Pot)

Quick and easy honey sriracha chicken recipe made in one pan in just 30 minutes on stovetop. It’s a sweet and spicy weeknight meal, made with simple ingredients.

I love sriracha and this honey sriracha chicken recipe always leaves my mouth watering. Usually, I serve it with plain boiled rice or butter rice but it’s also great in pastas, sandwiches, or tacos like these Shredded Chicken Tacos (One Pot). If you are making this for kids, definitely lower the amount of sriracha sauce so that the spice level gets taken down a notch. You can also try this mild, kid friendly dinner of One Pot Chicken Pasta (Chicken Fajita Pasta).

Key ingredients

• Oil- Used for sauteing.
• Chicken Breast- I like to make it into cubes.
• Sauces- You will use Sriracha and soy sauce.
• Lemon juice and vinegar- Give this dish a tangy undertone.
• Garlic and ginger paste- Compliment the sauces and bring more flavor.
• Spices- Use salt and pepper as needed.
• Honey– Local, raw honey is best
• Sesame seeds- These are used for garnish.

Variations

• Use different types of chicken- I used chicken breast cubes, but you can also use chicken breasts, thighs, wings, legs, bites, or tenders.
• Stir fry– Add frozen stir fry vegetables near the end and cook for a few minutes until the vegetables are cooked and crisp and not soggy, similar to my
• Honey lime version- Replace lemon juice with lemon juice. You can even add 1 tsp lemon zest to take it over the top.
• Make tacos- Use hard or soft tacos and add your favorite toppings.
• Healthier version- Make sriracha chicken lettuce wraps.
• Regular sriracha chicken– If you want more spice, don’t like honey, or just want to try something a bit different, you can omit the honey altogether.
• Grilled chicken- If you want your chicken to be more crispy, throw it on the grill. You can add it in the instant pot with the sauce before or after thickening.
• Chicken tenders- Make the sauce and use it as a marinade, dip, or glaze over chicken tenders or even your kids’ favorite chicken nuggets.

How to make honey sriracha chicken

1. Heat oil in a pan– And saute chicken for a few seconds.
2. Add in- Ginger, garlic, sriracha, soy sauce, lemon juice, vinegar, salt, pepper, honey and mix.
3. Cover and cook– Until chicken is done.
4. Uncover and simmer- Until liquid is reduced to a thick consistency.
5. Garnish– With sesame seeds and enjoy.

What to serve with sweet and spicy chicken

• Rice– Such as Dirty Rice (One Pot), Coconut Rice (One Pot), or Garlic Rice (One Pot).
• Quinoa- Use this chicken to make a great quinoa bowl.
• Tacos and Fajitas- Including this Vegetable Fijita Recipe (One Pan).
• Pasta– You can add it to this Instant Pot Vegetable Pasta, or Bacon Pasta (One Pot).
• Sandwiches- Use it in a Tavern Sandwich or Sub like this Instant Pot Meatball Sandwich.

Tips and techniques

• Use a non-stick pan– To prevent the chicken and sauce from sticking and burning.
• Adjust the amount of sriracha– Based on your personal preference and desired spiciness.
• Use leftovers– In a burger or sandwich for lunches.
• Add a garnish- Like cilantro, green onions/scallions, or toasted sesame seeds to give it a little crunch.
• Cook until correct internal temperature– You don’t want to eat chicken that is still pink in the center, so be sure to peek that it is a similar color throughout and at an internal temperature of 165 Fahrenheit.
• Ginger and garlic paste can be substituted– With freshly minced or grated at a 1:1 ratio.
• Use low sodium soy sauce- So that your dish isn’t too salty.
• Make a whole chicken- And use the leftovers throughout the week for meals like this one. I recommend using my Instant Pot Whole Chicken (Rotisserie Chicken) or this Oven Baked Spatchcock Chicken (One Pan).

Recipe FAQs

Storage

• Make ahead- Allow to cool then place in a sealed container in the fridge for up to 3 days, or in the freezer for up to 1 month. Thaw in the fridge and reheat to serve.
• Refrigerate– Store in a sealed container for up to 3 days. 
• Freeze– Store in a sealed container for up to 1 month.
• Reheat– Place in a microwave-safe container and heat in the microwave to desired temperature. You can also reheat in a pan on the stovetop.

More Thai inspired Recipes:

• Thai Peanut Noodles (One Pot)
• Pineapple Rice (One Pot)
• Chicken Pad Tai (One Pot)
• Thai Chicken Salad (One Bowl)
• Instant Pot Peanut Butter Chicken

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Honey Sriracha Chicken

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Quick and easy honey sriracha chicken recipe made in one pan in just 30 minutes. It’s a sweet and spicy weeknight meal, made with simple ingredients.

Yield: 4 People

Ingredients

• 2 tbsp Oil
• 2 pounds Chicken breast, Cut into small 2 inch cubes
• 2-3 tbsp Sriracha
• 2 tbsp Soy sauce, Low sodium
• 1 tbsp Lemon juice
• 2 tbsp Vinegar
• 1 tbsp Garlic paste, Or 1 tbsp finely chopped garlic
• 1 tsp Ginger paste, 1 tbsp finely minced ginger
• Salt, To taste
• Pepper , To taste
• 1/4 cup Honey
• 1 tsp Sesame seeds, For garnish

Instructions 

• Heat oil on medium heat in a non-stick pot or pan.
• Add chicken and saute for a few seconds. 
• Add sriracha, soy sauce, lemon juice, vinegar, garlic pasta, ginger paste, salt, pepper, honey and mix.
• Cover and cook for 10 minutes. 
• Uncover and let it cook until liquid is reduced and sauce’s thickness is to your desired consistency. 
• Garnish with sesame seeds. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Video

Nutrition

Calories: 402kcal, Carbohydrates: 19g, Protein: 49g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 145mg, Sodium: 939mg, Potassium: 893mg, Sugar: 17g, Vitamin A: 70IU, Vitamin C: 10.2mg, Calcium: 23mg, Iron: 1.3mg

Course: Main Course

Cuisine: American

Calories: 402

Author: Abeer