Sweet, spicy, and savory Honey Sriracha Chicken coated in a sticky sauce that’s easy to make and perfect for weeknight dinners or meal prep.

2 lb boneless, skinless chicken breasts or thighs

1/2 cup honey

1/4 cup sriracha hot chili sauce (adjust to taste)

1/4 cup soy sauce or tamari

1/4 cup chicken broth or water (optional)

3 cloves garlic, minced

2 tbsp rice vinegar or lime juice

1/2 tsp ground ginger or garlic powder (optional)

1/2 tsp black pepper

1 tbsp cornstarch (optional, for thickening)

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Place the chicken in a slow cooker or baking dish.
In a bowl, whisk together honey, sriracha, soy sauce or tamari, chicken broth or water, garlic, rice vinegar or lime juice, ground ginger, and black pepper.
Pour the sauce evenly over the chicken, ensuring all pieces are well coated.
Slow Cooker Method: Cover and cook on low for 3–6 hours, until the chicken is tender and fully cooked.
Oven Method: Bake at 375°F (190°C) for 25–40 minutes, until the chicken reaches 165°F (74°C) and the sauce is glossy.
If a thicker sauce is desired, mix cornstarch with a small amount of water and stir it into the sauce during the last 15 minutes of cooking.
Spoon sauce over the chicken and serve hot.

Adjust sriracha to control the heat level.

Chicken thighs stay especially juicy in this recipe.

Use tamari or coconut aminos for a gluten-free option.

Great served over rice, noodles, or quinoa.