This easy chicken skillet recipe is ready to serve in less than 30 minutes. Sweet and spicy, this honey sriracha chicken is cooked quickly on the stovetop for one delicious Asian inspired dinner.
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Skip the takeout and whip up this honey sriracha chicken in less than 30 minutes.
This skillet chicken dinner is not shy in the flavor department. The sweet and sticky sauce packs a punch from red chili and sriracha sauce and soy sauce rounds out the sweetness from the honey.
We seriously could not stop eating this, and it's already been requested to be added to our weeknight meal rotation. It has a warming spice that is super addictive, but it's not so harsh that it blows your tastebuds out.
Be sure to try my Honey and Sriracha Wings and my other favorite chicken skillet recipes.
Why you will love this recipe!
- Quick and easy: Just a handful of ingredients are needed and it's ready to serve in less than 30 minutes.
- One pan: All cooked on the stovetop in a skillet, the clean up is a breeze.
- Easy to adapt: If you like your food milder, or more spicy, this dish is easy to adapt to suit your tastes. You can also use different proteins as well.
Ingredients
- Chili: I used a red finger chili pepper. De-seed it and finely diced it before mixing with the other ingredients. You can use a smaller Thai red chili instead, but it will result in a spicier sauce.
- Garlic: Finely mince the garlic for the best flavor.
- Soy sauce: The salty sauce helps to blance out the sweetness. You can use tamari if you have a gluten intolerance.
- Sriracha: This Thai chili sauce is made with garlic, vinegar, sugar and salt and adds such an amazing flavor and heat. In a pinch you can sub it with a tablespoon or two of chili paste.
- Honey: Use a raw honey for the richest and smoothest flavor.
- Chicken: Use two skinless and boneless chicken breasts. Dice and season them with a litte salt and pepper before browning.
- Onion and red bell pepper
How to make honey sriracha chicken
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the sauce (photo 1).
- Brown the chicken (photo 2).
- Soften the veggies (photo 3).
- Pour the sauce over the veggies (photo 4).
- Stir in the cooked chicken (photo 5).
Recipe Variations
It's super easy to adapt this honey sriracha chicken to suit your tastes.
- Make it hotter. Use a full red chili rather than ½ and leave it seeded.
- Make it milder. You can skip the chili pepper if you prefer, and cut back on the sriracha.
- Add more veggies: I used onion and red bell pepper, but you can easily add in other veggies you have to hand. Mushrooms, carrots and beans are all great additions.
- Use a different protein. I use chicken breast, but chicken thigh could also be used. You can also make this with chickpeas or tofu for a meat-free dinner, or try it with pork or beef.
Frequently Asked Questions
Yes, this recipe is great for meal prep and it' easy to double too if you want to make extra for later in the week. Let it cool before placing in an air tight contianer and storing in the fridge. It will keep well for up to 4 days.
Yes, once cooked and cooled, you can freeze the honey sriracha chicken for up to 3 months. Thaw it fully in the fridge overnight before reheating.
Reheat on the stovetop on a medium heat, stirring occasionally til the chicken is heated through. If the sauce gets a little too thick, you can stir in a couple of tablespoons of water.
Serving Suggestions
This honey sriracha chicken is perfect served on a bed of rice, egg noodles or cauliflower rice. I like to sprinkle over a few sesame seeds and sliced green onion as well. Feel free to add some extra veggies to you plate in the form of some broccoli or pak choy.
Recipe Notes and Tips
- Cut the chicken into similar sized pieces so that they cook through evenly. The chicken should be fully cooked before removing it from the skillet.
- Cook the onion and bell pepper til soft for the best flavor.
- If you prefer your sauce thicker, just give it an extra few minutes simmering on the stovetop to allow it to reduce.
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Honey Sriracha Chicken Skillet Recipe
Ingredients
- ½ red finger chili pepper (de-seeded and finely diced)
- 2 garlic cloves (minced)
- 2 tablespoons soy sauce (or tamari)
- ¼ cup sriracha (4 tablespoons)
- ½ cup honey (170g)
- 1 tablespoon oil
- 2 skinless, boneless chicken breasts (diced)
- salt and pepper
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- sesame seeds and sliced green onion to serve.
Instructions
- Whisk together the red chili, garlic, soy sauce, honey and sriracha. Set to one side.
- Season the chicken pieces with a little salt and pepper.
- Heat the oil in a skillet over a medium high heat. Once hot, add the chicken and brown on all sides til cooked through.
- Remove the chicken from the skillet and set to one side.
- Add the chopped onion and bell pepper to the skillet and cook til soft.
- Pour in the honey sriracha sauce. Stir to combine bring to a light simmer.
- Add the cooked chicken pieces to the sauce, stir to combine.
- Serve with sliced green onion and sesame seeds.
Notes
- Cut the chicken into similar sized pieces so that they cook through evenly. The chicken should be fully cooked before removing it from the skillet.
- Cook the onion and bell pepper til soft for the best flavor.
- If you prefer your sauce thicker, just give it an extra few minutes simmering on the stovetop to allow it to reduce.
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