Description
Delicious Honey Sriracha Sesame Chicken featuring tender chicken pieces coated in a sweet and spicy homemade sauce, finished with toasted sesame seeds for a perfect blend of flavors. This quick stovetop recipe is perfect served over rice for an easy weeknight dinner.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon avocado oil or olive oil
Honey Sriracha Sauce
- 1/2 cup low sodium chicken broth
- 3 tablespoons low sodium tamari or soy sauce
- 2 tablespoons ketchup
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha (use more for extra spice)
- 1/2 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’s evenly coated in the cornstarch.
- Make the sauce: In a glass measuring cup or bowl, whisk together all of the sauce ingredients including chicken broth, tamari or soy sauce, ketchup, honey, rice wine vinegar, toasted sesame oil, sriracha, garlic powder, and cornstarch until smooth.
- Cook the chicken: Heat a 12-inch skillet over medium-high heat and add the tablespoon of oil. Once hot, swirl the oil around the pan and add the chicken pieces in a single layer. Let them brown undisturbed for a few minutes, then toss and stir with a spatula until the chicken is golden brown on all sides and cooked through.
- Add the sauce: Pour the prepared sauce over the cooked chicken and stir to coat evenly. Continue to cook and stir the mixture for about 2 to 3 minutes until the sauce thickens and glossy coats the chicken.
- Finish and serve: Remove from heat and sprinkle the sesame seeds over the top. Serve the Honey Sriracha Sesame Chicken hot over cooked rice for a delicious meal.
Notes
- For extra heat, increase the amount of sriracha in the sauce according to your preference.
- Use avocado oil or olive oil as both tolerate medium-high heat well; avocado oil has a higher smoke point.
- If preferred, substitute chicken breasts with boneless skinless thighs for juicier meat.
- Make sure to toss the chicken well in cornstarch for a slightly crispy texture when cooked.
- Serve over steamed jasmine or basmati rice to soak up the flavorful sauce.
