Honey Garlic Sriracha Chicken

Chicken
There’s nothing like a good chicken recipe to have in your recipe collection to whip out when you have company. This is one of those recipes. The ones where you come off looking like an amazing at-home-chef because the flavours you will be packing into this skillet are absolutely without a doubt, restaurant quality flavours.

Adapting this Easy Honey Garlic Chicken recipe for my husband and daughter who LOVE anything that blows there mouths through their nostrils, I decided to try and pull off the mother of all experiments and add Sriracha.

Although I didn’t blow anything up, I managed to work out the right amount of spice we can all agree too, and one that doesn’t clear any sinuses — just enough to dance on your tongue and linger in the back of your senses. HOWEVER, if you love HOT, add more Sriracha! I’m leaving it all in your hands.

The marinade is the best part, because you are going to use most of it as a marinate AND the rest of it as a dipping sauce.

Sauce for Chicken

A sauce you can either pour all over the chicken when it’s done, OR heat through the skillet to warm through all of the left over pan juices.

Honey Garlic Sriracha Chicken
Just made this and it is delicious! I have never heard of coating with cornstarch but it made a crunchy coating on the chicken and it was delicious

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

•     3-4 chicken breasts, diced
•     1/3 cup corn starch

Sauce

•     1 cup water
•     2-3 tablespoons sriracha (depending on how spicy you want it)
•     5 tablespoons soy sauce
•     2 tablespoons corn starch
•     1/4 cup sugar
•     2-3 tablespoons honey (depending on how sweet you want it)
•     1 tablespoon minced garlic
•     2 tablespoons cold water
•     optional: crushed red pepper flakes, cooked rice for serving

Instructions

1. In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
3. Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
4. Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.

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