Thursday, September 26, 2019
We’re baaaaack! (Not said in the creepy horror film way.) The hubbs and I are not so much wrapped-gift-people. We realized that early on in the relationship – and thankfully it was mutual – but don’t you worry, we still do a little somethin’ around meaningful holidays.Last year for Christmas we gave each other a remodel. Woah, that came out wrong. We didn’t remodel each other. We remodeled our house, or at least a part of it. We did a three-day reno on our front room, entryway, hallway and part of the kitchen. It was a big fat bring in the family reinforcements project but it made a huuuge difference in our house and it was exactly what we wanted for Christmas.
This year….we gave each other a vacation. Not from each other! A vacation from life. Back in August we found a steal of a deal on a Bahamas cruise and we had some sky miles to use up so we booked the trip and that was that. We just got back yesterday and it was painful to leave behind our pina colada sipping, dolphin kissing, river kayaking, sea-salty romantic getaway behind and come back to snowy, frozen weather. Painful.
We did eat a lot (A LOT) of good food on the trip but one thing I missed terribly was spicy food. I have to have my spicy food cravings satisfied just about daily. Which is why I already have put about 17 spicy dishes on the menu for the next week or two.
Honey Sriracha Chicken Recipe
I love the perfect balance of sweet and spicy in this delicious dish!
Prep Time 5 mins
Cook Time 35 mins
Resting Time 5 mins
Total Time 40 mins
Ingredients
FOR THE HONEY SRIRACHA SAUCE
- 1/4 cup Sriracha Sauce or Hot Chili Sauce, (you can also use sweet chili sauce)
- 1 tablespoon white vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons lime juice
FOR THE CHICKEN
- 1 tablespoon vegetable oil
- 1/2 teaspoon sweet paprika
- salt and fresh ground pepper, to taste
- 4 (1 pound total) boneless, skinless chicken breasts
- /2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder1
- 1 tablespoon cornstarch
FOR GARNISH
- chopped fresh cilantro or parsley
- lime wedges
- sesame seeds
Instructions
- Preheat oven to 375°F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
- Heat vegetable oil in a skillet.
- Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.
- dd chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.
- Transfer chicken breasts to previously prepared baking dish.
- Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
- Cover with foil and bake for 20 minutes.
- Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
- Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.
- Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.
- Remove from oven and let stand 5 minutes.
- Spoon sauce over the chicken.
- Garnish with cilantro and sesame seeds.
- Serve with lime wedges.
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