Why You’ll Love Honey Sriracha Chicken Recipe

I love this recipe because it delivers sweet, spicy, and savory flavors all in one dish. It’s easy to customize depending on how much heat I’m in the mood for, and it works well for weeknight dinners or meal prep. The sauce comes together quickly and turns ordinary chicken into something exciting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• boneless skinless chicken breasts or thighs

• honey

• sriracha hot chili sauce

• soy sauce or tamari

• chicken broth or water (optional)

• garlic, minced

• rice vinegar or lime juice

• ground ginger or garlic powder (optional)

• black pepper

• cornstarch (for thickening, if needed)

Directions

I start by placing the chicken into my slow cooker or baking dish, depending on how I plan to cook it. In a bowl, I whisk together the honey, sriracha, soy sauce or tamari, chicken broth or water, minced garlic, rice vinegar or lime juice, ground ginger or garlic powder, and black pepper until smooth.

I pour the sauce evenly over the chicken, making sure each piece is well coated. If I’m using the slow cooker, I cover and cook on low until the chicken is tender and fully cooked. If I’m baking, I cook the chicken in a preheated oven until it reaches the proper internal temperature and the sauce becomes glossy.

Near the end of cooking, I mix cornstarch with a little water and stir it into the sauce if I want it thicker. Once finished, I spoon the sauce over the chicken and serve it hot.

Servings and Timing

This recipe makes about 4 to 6 servings.

Prep Time: 10 minutes
Cook Time (slow cooker): 3–6 hours
Cook Time (oven): 25–40 minutes
Total Time varies depending on the cooking method

Variations

I sometimes reduce the sriracha for a milder version or add extra for more heat. When I want more brightness, I add extra lime juice or a bit of zest. I also like adding vegetables such as broccoli or bell peppers so everything cooks together in one dish.

Storage/Reheating

I store leftover Honey Sriracha Chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of water or broth if the sauce has thickened too much. Leftovers can also be frozen for up to 2 months.

FAQs

Can I use chicken thighs instead of breasts?

I often use boneless, skinless chicken thighs because they stay juicy and absorb the sauce well.

How spicy is Honey Sriracha Chicken?

I find it moderately spicy, but I can easily adjust the heat by using more or less sriracha.

Do I need to thicken the sauce?

I don’t always thicken it, but I like using cornstarch when I want a sticky glaze.

What should I serve with this dish?

I usually serve it over rice, noodles, or quinoa so the sauce doesn’t go to waste.

Can I make this recipe ahead of time?

I often make it ahead and reheat it, and the flavors taste even better the next day.

Is this recipe gluten-free?

I make it gluten-free by using tamari or coconut aminos instead of soy sauce.

Can I add vegetables?

I like adding broccoli, carrots, or snap peas to make it a complete meal.

Can I grill the chicken?

I grill the chicken occasionally and brush the sauce on during the last few minutes.

How do I keep the sauce from burning in the oven?

I keep an eye on it and loosely cover the dish with foil if it starts browning too quickly.

Is this good for meal prep?

I think it’s great for meal prep because it reheats well and keeps its flavor.

Conclusion

Honey Sriracha Chicken is one of my go-to recipes when I want something flavorful, easy, and reliable. I love how the sweet and spicy sauce transforms simple chicken into a dish that feels exciting and comforting at the same time. It’s a recipe I come back to whenever I need a dependable dinner option.