Honey Sriracha Chicken

This one is a little sweet, a little spicy, and a whole lotta better-than-takeout homemade Asian-style yum plus healthier than takeout too. And one thing that would be favorite part, you can customize the flavor a bit to meet your personal preference. If you love it spicy then go heavy on the sriracha and/or add crushed red pepper flakes on top. If you tend to favor the sweet side of things, don’t hold back on the honey. Bada-bing-bada-boom. Honey sriracha chicken just how you like it.

Honey Sriracha Chicken

Serves: 4

INGREDIENTS

• 3-4 chicken breasts, diced
• ⅓ cup cornstarch

sauce

• 1 cup water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons soy sauce
• 1 tablespoon minced garlic
• ¼ cup sugar
• 2-3 tablespoons honey (depending on how sweet you want it)
• 2 tablespoons corn starch + 2 tablespoons cold water
• optional: crushed red pepper flakes, cooked rice for serving

INSTRUCTIONS

1. In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
2. Add diced chicken and ⅓ cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through. Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.

Find out more about this recipe HERE

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