Ingredients
- 1/2 cup honey
- 1/3 cup sriracha sauce
- 1/4 cup low-sodium soy sauce
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 1/2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 teaspoons cornstarch
- 4 teaspoons water
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- In a bowl, stir the honey, sriracha sauce, soy sauce, minced garlic, and lime juice until well combined. Set aside.
- Season the chicken pieces with salt and pepper.
- In a large skillet over medium-high heat, heat the oil. Add the chicken pieces and cook for about 6-9 minutes, stirring occasionally, until browned and cooked through.
- Mix together the cornstarch and water to make a slurry. Whisk it into the sauce. Pour the prepared sauce over the cooked chicken. Stir to coat the chicken evenly.
- Reduce the heat to medium-low and let the chicken simmer in the sauce for about 5 minutes, or until the sauce thickens slightly.
- Serve the honey sriracha chicken hot. Garnish with sliced green onions and sesame seeds if desired.
