Honey Sriracha Chicken

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

 

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 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.

 

 

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.

 

 

 

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.

 

 

 

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