Recipe

Honey Sriracha Chicken That’s Faster Than Takeout

By Rayna Mohrmann at University of Richmond

In the mood for some Chinese food? Look no further than your pantry. This easy-to-make honey Sriracha chicken will satisfy your take-out craving without the trip or the MSG.

(Don’t know what MSG is? It’s time for you to educate yoself. Look here)

Honey Sriracha Chicken

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Medium
Ingredients
  • 4 chicken breasts
  • 1/3 cup cornstarch
  • 1 cup water
  • 5 tablespoon soy sauce
  • 2-3 tablespoon Sriracha
  • 2-3 tablespoon honey
  • 1 tablespoon minced garlic
  • 1/4 cup sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon cold water
  • Crushed red pepper flakes (optional)
  • Cooked rice (optional)

Photo by Rayna Mohrmann

Step 1

In a sauce pan, mix 1 cup water, sriracha, soy sauce, sugar, garlic, and honey. Stir thoroughly and bring to a boil.

GIF by Rayna Mohrmann

Step 2

Whisk together 2 tbsp of cold water and 2 tbsp cornstarch until it is completely dissolved. Add this mixture to the sauce pan and stir until thickened. Then reduce heat to low.

GIF by Rayna Mohrmann

Step 3

Cut chicken breasts into small, bite-sized pieces.

GIF by Rayna Mohrmann

Step 4

In a plastic bag, combine the diced chicken with ⅓ cup cornstarch. Close the bag and shake vigorously to completely coat the chicken.

GIF by Rayna Mohrmann

Step 5

On a large pan, drizzle oil and add chicken to sauteé over medium heat. When chicken is browned and cooked through, add sauce and stir.

GIF by Rayna Mohrmann

Step 6

Remove from heat and sprinkle with crushed pepper flakes to taste. If desired, serve over rice.

GIF by Rayna Mohrmann

Recipe inspired by Creme de la Crumb.

For more Sriracha: