Description
Honey Sriracha Sesame Chicken is a deliciously spicy and sweet chicken dish featuring tender chicken pieces coated in a crispy cornstarch layer, then cooked and glazed in a flavorful honey sriracha sauce with sesame seeds. Perfect for a quick and satisfying weeknight dinner served over rice.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon avocado oil or olive oil
Honey Sriracha Sauce
- 1/2 cup low sodium chicken broth
- 3 tablespoons low sodium tamari or soy sauce
- 2 tablespoons ketchup
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha (use more if you like it really spicy)
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 teaspoons sesame seeds
Instructions
- Coat the Chicken: Place the pieces of chicken in a mixing bowl along with the salt, pepper, and cornstarch. Use a fork to toss the chicken until it's evenly coated in the cornstarch.
- Make the Sauce: In a glass measuring cup or bowl, whisk together all of the sauce ingredients until well combined and smooth.
- Cook the Chicken: Heat a 12-inch skillet over medium-high heat and add the tablespoon of oil. When the oil is hot, swirl to coat the pan, then add the chicken pieces in a single layer. Let them brown undisturbed for a few minutes on one side, then use a spatula to toss and cook the chicken until golden brown all over and fully cooked through.
- Add the Sauce: Pour the prepared sauce into the skillet with the cooked chicken. Stir well to coat all the chicken pieces evenly. Continue cooking and stirring for about 2-3 minutes, until the sauce thickens and becomes glossy.
- Finish and Serve: Remove the skillet from heat and sprinkle the sesame seeds over the chicken. Serve the Honey Sriracha Sesame Chicken hot over steamed rice for a complete meal.
Notes
- For extra crispiness, you can double coat the chicken in cornstarch before cooking.
- Adjust the sriracha amount to control the spice level—start with less if sensitive to heat.
- Use low sodium soy sauce or tamari to keep the salt level moderate.
- This dish pairs well with steamed vegetables or a fresh side salad.
- Leftovers keep well in an airtight container in the fridge up to 3 days and reheat nicely in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
