Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Build the sauce
In a small saucepan, whisk together the chicken broth, honey, soy sauce, sriracha, minced garlic, and red pepper flakes. Bring it to a boil over medium heat. Stir 1 tablespoon of the cornstarch into 1 tablespoon cold water, pour it in, and whisk until the sauce thickens, about 30 to 60 seconds. Kill the heat and keep it covered.
- 2
Coat the chicken
Cut the chicken into 1-inch cubes. Toss with the salt, black pepper, and the remaining 2 tablespoons cornstarch until every piece is coated. The cornstarch is what gives you that light crust, so don't skip it.
- 3
Sear it hard
Heat the vegetable oil in a wok or large skillet over medium-high until it shimmers. Add the chicken in a single layer and leave it alone for about a minute to brown, then stir-fry until cooked through, 3 to 4 minutes. Work in two batches if your pan is crowded, otherwise it steams instead of sears.
- 4
Sauce and finish
Pour the warm sauce over the chicken and toss to coat. Let it bubble for another 30 seconds so it clings. Taste and adjust salt.
- 5
Serve
Scatter the sliced green onions over the top and serve straight away over steamed rice.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Honey Sriracha Chicken
Created by: 30MinuteMeals
Ingredients
- 1 1/2 lb boneless skinless chicken breast
- 1 cup chicken broth
- 1/3 cup honey
- 1/3 cup soy sauce
- 3 tbsp sriracha
- 1 tbsp garlic
- 1/4 tsp red pepper flakes
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/4 cup green onions
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Build the sauceIn a small saucepan, whisk together the chicken broth, honey, soy sauce, sriracha, minced garlic, and red pepper flakes. Bring it to a boil over medium heat. Stir 1 tablespoon of the cornstarch into 1 tablespoon cold water, pour it in, and whisk until the sauce thickens, about 30 to 60 seconds. Kill the heat and keep it covered.
- Coat the chickenCut the chicken into 1-inch cubes. Toss with the salt, black pepper, and the remaining 2 tablespoons cornstarch until every piece is coated. The cornstarch is what gives you that light crust, so don't skip it.
- Sear it hardHeat the vegetable oil in a wok or large skillet over medium-high until it shimmers. Add the chicken in a single layer and leave it alone for about a minute to brown, then stir-fry until cooked through, 3 to 4 minutes. Work in two batches if your pan is crowded, otherwise it steams instead of sears.
- Sauce and finishPour the warm sauce over the chicken and toss to coat. Let it bubble for another 30 seconds so it clings. Taste and adjust salt.
- ServeScatter the sliced green onions over the top and serve straight away over steamed rice.