Wednesday, May 27, 2015

Honey Sriracha Chicken

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Totally love this recipe and how easy it is to make. I made an extra batch and stuck it in the freezer with no problems when it defrosted.

Honey Sriracha Chicken

(Adapted from Le Creme De La Crumb)


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3-4 chicken breasts, diced

⅓ cup cornstarch



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 cornstarch + 2 tablespoons cold water

optional: crushed red pepper flakes, cooked rice for serving


In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir.


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Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons cornstarch and remaining 2 tablespoons of water until dissolved. Add to saucepan and stir until thickened. Reduce heat to low.


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Add diced chicken and ⅓ cup cornstarch 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.


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Sprinkle with crushed pepper flakes if desired and serve over warm rice.

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