If you're like me and you crave bold and flavorful dishes, then you absolutely need to try making honey sriracha chicken. It's got the perfect balance of sweet and spicy.
Ingredients
Honey Sriracha Sauce
1cup(240ml)unsalted chicken stock, broth, or water
1 ½pounds(681g)boneless skinless chicken breast, cut into 1" cubes
½teaspoon(6g)kosher salt
½teaspoonblack pepper
2tablespoons(20g)cornstarch
2tablespoons(30ml)vegetable oil
¼cup(12g)sliced green onion
Instructions
Make the Stir-fry Sauce - In a small saucepan, whisk together the chicken stock, honey, soy sauce, sriracha, garlic, and chili flakes. Bring to a boil over medium heat.In a small bowl, combine the cornstarch and water to make a slurry. Add to the saucepan, stirring constantly until thickened, about 30 to 60 seconds. Turn off the heat and cover to keep warm.
Season the Chicken - In a medium bowl, add the cubed chicken. Season with the salt and pepper and stir to combine. Add the cornstarch, and toss to evenly coat.
Cook the Chicken - Heat a wok, nonstick pan, or stainless steel pan over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink and cooked through, about 3 to 4 minutes.
Add the Sauce - Turn off the heat and pour the sauce over the chicken. Stir to coat. Season with salt and pepper to taste.
To Serve - Garnish with green onions. Serve with steamed rice or desired side dishes.
Notes
Serving Size: 6 ounces of chicken plus sauce.
Make it Gluten-Free:Use tamari or coconut aminos for soy sauce.
Storing: Refrigerate in an airtight container for up to 3 days.
Reheating:Cover and microwave on high setting in 15 to 30-second increments until hot.