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Honey Sriracha Chicken Skillet

Close-up of Honey Sriracha Chicken Skillet pieces coated in glossy sauce with bell peppers and onions, served over white rice.
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Make a quick, sweet, and spicy chicken skillet meal using honey and Sriracha sauce. This recipe cooks entirely in one pan for easy cleanup.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/4 cup honey
  • 3 tablespoons Sriracha sauce (adjust to your heat preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Cooked white rice, for serving

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and nearly cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the sliced onion and bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. While the vegetables cook, whisk together the honey, Sriracha sauce, soy sauce, rice vinegar, garlic, and ginger in a small bowl to create the sauce.
  5. In a separate small bowl, mix the water and cornstarch until smooth to create a slurry.
  6. Pour the honey Sriracha sauce over the vegetables in the skillet. Bring the sauce to a simmer.
  7. Return the cooked chicken to the skillet. Stir to coat the chicken and vegetables completely with the sauce.
  8. Pour the cornstarch slurry into the simmering sauce and stir constantly until the sauce thickens, about 1 minute.
  9. Cook for 1 to 2 more minutes until the chicken is fully cooked through and the sauce is sticky and glossy.
  10. Serve the Honey Sriracha Chicken Skillet immediately over cooked white rice.

Notes

  • For extra heat, add a pinch of red pepper flakes to the sauce mixture.
  • If you prefer thicker sauce, increase the cornstarch to 1.5 teaspoons.
  • You can substitute broccoli florets or snap peas for the bell peppers.

Nutrition

Find it online: https://spoonswirl.com/honey-sriracha-chicken-skillet-sweet-spicy/