Winner, winner chicken dinner! Sriracha is a worldwide phenomenon by now, and it can be found all over the place in dipping sauces, marinades, and on many restaurant menus. Some people even carry bottles in their purses – I’m serious. However, given my extreme distaste for Tabasco (we were given spoonfuls of Tabasco as kids when we were bad, which was fairly often), and other “hot” sauces, I am not a big fan so every time I make something using Sriracha, I add a dash of honey to balance it out. This recipe, courtesy of Le Creme de la Crumb, is the perfect blend of both sweet and spicy, and can easily be doubled to make a big batch of chicken for a crowd. Dicing the chicken breasts up into bite-sized pieces is reminiscent of a Chinese food take out dish, but this time you KNOW there is no MSG involved, just simple ingredients you have in your pantry. Serve this up with some white rice and you’re good to go.
Honey Sriracha Chicken
- 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 corn starch + 2 tablespoons cold water whisked together
- In a 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 corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
- Add diced chicken and ⅓ cup corn starch to a large plastic bag, seal and shake to coat. Drizzle a large skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through. Add the sauce and stir to coat.