There's something so satisfying about a dish that hits all the right notes—sweet, spicy, savory, and perfectly saucy. This Honey Sriracha Sesame Chicken Recipe is exactly that kind of meal, delivering bold flavors with minimal fuss. Trust me, once you make it, it'll quickly become a go-to dinner in your busy week.
Jump to:
Why You'll Love This Recipe
I first tried this Honey Sriracha Sesame Chicken Recipe on a whim when I wanted something easy but with a kick of flavor—and it blew me away. It’s quick, incredibly tasty, and you can whip it up with just a handful of pantry staples. Perfect for nights when takeout just won’t cut it.
- Simple, flavorful sauce: The blend of honey, sriracha, and sesame oil gives you sweet heat with a nutty depth that's irresistible.
- Quick cooking time: You’ll have dinner on the table in under 30 minutes, which I know is a lifesaver on hectic days.
- Minimal ingredients: No complicated steps or hard-to-find items, just easy-to-get basics working together.
- Customizable spice level: You control the heat—make it mild or turn up the sriracha for a fiery punch.
Ingredients & Why They Work
The magic in this Honey Sriracha Sesame Chicken Recipe really comes from how the ingredients balance each other out. The chicken soaks up the sauce, which marries honey's sweetness with sriracha's spice and soy’s savoriness. Here’s a quick peek into why each ingredient makes this dish shine and a tip or two to make your shopping easier.
- Boneless skinless chicken breasts: Easy to cut into bite-sized pieces and cook up fast; breasts stay juicy with a quick sear if not overcooked.
- Kosher salt & black pepper: Basic seasoning that enhances the chicken’s natural flavor—don't skip!
- Cornstarch: Coats the chicken to give it a nice golden crust and helps thicken the sauce later.
- Avocado or olive oil: Use a neutral oil that can handle medium-high heat without burning.
- Low sodium chicken broth: Adds liquid and depth without making the sauce salty.
- Low sodium tamari or soy sauce: You get a rich umami flavor without overpowering saltiness.
- Ketchup: Surprising but perfect for tang and color; also adds a hint of sweetness.
- Honey: The star of sweetness that balances the sriracha heat beautifully.
- Rice wine vinegar: Brightens the sauce with a subtle acidity that cuts through the richness.
- Toasted sesame oil: A little goes a long way in adding that authentic nutty aroma and flavor.
- Sriracha: Adjust according to your spice tolerance for the perfect heat level.
- Garlic powder: A convenient way to add garlicky depth without peeling and mincing.
- Sesame seeds: Toasted on top for crunch and a little extra nuttiness—delicious!
Make It Your Way
I've had fun experimenting with this Honey Sriracha Sesame Chicken Recipe, and you can too! Whether you want to tone down the heat or bulk it up with veggies, it’s easily adaptable to fit your kitchen mood.
- Variation: I love tossing in some steamed broccoli or snap peas in the final minutes—adds freshness and crunch without complicating the process.
- Make it gluten-free: Just swap tamari for a gluten-free soy sauce, and you’re good to go.
- Heat levels: Start with one tablespoon of sriracha if you’re spice-sensitive, and add more gradually until you find your perfect kick.
- Protein swap: Try using chicken thighs instead of breasts for juicier meat; just cook a minute or two longer.
Step-by-Step: How I Make Honey Sriracha Sesame Chicken Recipe
Step 1: Coat the Chicken for Crispy Perfection
Start by cutting your chicken breasts into bite-sized pieces, about 1 inch each—that size is perfect for quick cooking and easy bites. Toss them with salt, pepper, and cornstarch in a bowl. I use a fork to mix it well; this evenly coats each piece and helps create that nice golden crust when you sear the chicken.
Step 2: Whisk Together the Flavor Bomb Sauce
In a separate bowl or large measuring cup, whisk all the sauce ingredients until smooth. This includes chicken broth, tamari, ketchup, honey, vinegar, toasted sesame oil, sriracha, garlic powder, and cornstarch. The cornstarch is key here—it’s what thickens the sauce later on.
Step 3: Sear the Chicken Until Golden and Cooked Through
Heat your oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer—you want them to brown nicely, so give them a few minutes undisturbed on one side before tossing. Once golden all over and cooked through, you know you’ve nailed the texture.
Step 4: Add Sauce and Let It Thicken to Glaze the Chicken
Pour the sauce you whisked earlier right into the pan with the chicken, then stir to coat every piece. It’ll start to bubble and thicken within 2-3 minutes—that's your signal to take it off the heat. Sprinkle the sesame seeds on top and get ready to serve!
Top Tip
Over the years, I've found a few simple tricks that really make this Honey Sriracha Sesame Chicken Recipe a success every time, avoiding the frustrating parts.
- Pat your chicken dry: It helps the cornstarch stick better and get that crispy exterior.
- Don't overcrowd the pan: Give the chicken room so it sears instead of steams—this leads to better texture.
- Watch the sauce closely: The cornstarch thickens quickly; once it coats the chicken nicely, remove from heat to prevent it from getting too gloopy.
- Add sauce off heat if it thickens too fast: If the pan feels too hot and sauce thickens immediately, remove from heat and stir in the sauce—patience here helps avoid burning.
How to Serve Honey Sriracha Sesame Chicken Recipe
Garnishes
I usually finish this dish with a sprinkle of toasted sesame seeds for crunch and flavor, plus a handful of thinly sliced green onions to add brightness and a pop of color. Sometimes a little fresh cilantro does wonders too if you like that herbaceous twist.
Side Dishes
This honey sriracha sesame chicken pairs beautifully with jasmine or basmati rice to soak up all the delicious sauce. For a lighter touch, steamed or stir-fried veggies like bok choy, broccoli, or snap peas add freshness and crunch. You can’t go wrong with a simple cucumber salad to cool down the heat either.
Creative Ways to Present
For a casual dinner, I’ve served this in a big bowl family-style with rice and greens piled high—so colorful and inviting! For something more festive, try plating the chicken atop fluffy rice in little nests, garnished with scallions and a wedge of lime for a bright finish. Makes it feel extra special when friends come over.
Make Ahead and Storage
Storing Leftovers
Once this Honey Sriracha Sesame Chicken Recipe cools, store leftovers in an airtight container in the fridge. It keeps well for 3-4 days, making it great as next-day lunches or quick dinners after work.
Freezing
I’ve frozen this dish successfully, either portioned in meal prep containers or sealed bags. Just be sure to cool fully before freezing and thaw overnight in the fridge before reheating. Sauce thickness may lighten when reheated, but warming it gently helps bring back that luscious glaze.
Reheating
Reheat leftovers on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce. Microwave works too, but go in short bursts to avoid drying out the chicken. Stir often to keep it evenly warmed and saucy.
Frequently Asked Questions:
Absolutely! Chicken thighs add extra juiciness and flavor. Just cook them slightly longer to make sure they’re fully done. They also work great if you want a more tender bite.
The spice level mainly depends on how much sriracha you add. The recipe calls for 1 tablespoon, which provides a noticeable but manageable heat. Feel free to reduce if you prefer mild or add more if you love it spicy!
Yes! Simply substitute the tamari or soy sauce with a gluten-free version. Most grocery stores carry gluten-free tamari, which tastes very similar and works perfectly in this sauce.
Serving it over steamed rice is classic and excellent for soaking up the sauce. I also like pairing it with stir-fried vegetables or a fresh cucumber salad to balance the rich and spicy flavors.
Final Thoughts
This Honey Sriracha Sesame Chicken Recipe has become a little kitchen hero for me—quick, delicious, and just flexible enough to become your favorite comfort dish with a spicy-sweet twist. I really hope you give it a try and find that it fits right into your meal rotation like it did in mine. Let’s keep cooking up joy, one saucy bite at a time!
Print
Honey Sriracha Sesame Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Honey Sriracha Sesame Chicken is a flavorful and spicy dish featuring tender chicken pieces coated in a sticky, sweet, and spicy honey sriracha sauce with toasted sesame seeds. Perfect for a quick weeknight dinner served over rice.
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breasts cut into 1 inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon avocado oil or olive oil
Honey Sriracha Sauce
- ½ cup low sodium chicken broth
- 3 tablespoons low sodium tamari or soy sauce
- 2 tablespoons ketchup
- ¼ cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha (use more if you like it really spicy)
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 teaspoons sesame seeds
Instructions
- Prepare 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 is evenly coated in the cornstarch.
- Make the sauce: In a glass measuring cup or bowl, whisk together all of the sauce ingredients until smooth and well combined.
- Cook the chicken: Heat a 12-inch skillet over medium-high heat and add the tablespoon of oil. When the oil is hot, swirl to coat the pan, then add the chicken pieces, spreading them into a single layer. Let the chicken brown on one side for a few minutes, then use a spatula to toss and cook until golden brown and fully cooked through.
- Add and thicken the sauce: Pour the prepared sauce into the skillet with the chicken and stir to coat all pieces. Continue stirring for about 2 to 3 minutes, allowing the sauce to thicken and glaze the chicken.
- Finish and serve: Remove the skillet from heat, sprinkle the dish with toasted sesame seeds, and serve immediately over cooked rice for a complete meal.
Notes
- For a spicier kick, increase the amount of sriracha according to your taste preferences.
- You can substitute avocado oil with olive oil or another neutral oil.
- Serve this dish with steamed rice or noodles for a satisfying meal.
- Use low sodium soy sauce or tamari to keep the dish less salty and healthier.
- Make sure not to overcrowd the skillet to ensure the chicken browns properly and doesn't steam.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
Leave a Reply