Description
Honey Sriracha Sesame Chicken is a flavorful and easy-to-make main course featuring tender chicken pieces coated in a sweet and spicy honey sriracha sauce with toasted sesame seeds. This dish combines savory, sweet, and tangy flavors creating a perfect balance, ideal for a 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.
- Mix the sauce: In a glass measuring cup or bowl, whisk together all of the honey sriracha sauce ingredients until well combined.
- Cook the chicken: Heat a 12-inch skillet over medium-high heat with the tablespoon of oil. When the oil is hot, swirl it around the pan, then add the chicken pieces in a single layer. Let the chicken brown undisturbed for a few minutes on one side. Use a spatula to toss and stir the chicken until it is golden brown all over and fully cooked through.
- Add the sauce: Pour the sauce mixture over the cooked chicken in the skillet. Stir well so the chicken is fully coated in the sauce. Continue cooking and stirring until the sauce thickens, about 2-3 minutes.
- Finish and serve: Remove the skillet from the heat. Sprinkle the toasted sesame seeds over the chicken. Serve the honey sriracha sesame chicken hot over cooked rice for a delicious meal.
Notes
- Use boneless skinless chicken thighs instead of breasts for a juicier texture.
- If you prefer less heat, reduce the amount of sriracha or omit it entirely.
- For a gluten-free version, use tamari instead of soy sauce and ensure the ketchup is gluten-free.
- Make sure to cook the chicken in a single layer to develop good browning and flavor.
- Serve with steamed white rice, brown rice, or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
