This quick and easy honey sriracha chicken recipe has quickly become a family favourite at our house. Everyone loves the sweet, spicy flavour combination.
This new sriracha chicken recipe shows why we’re known for quick cooked workday meals here at Rock Recipes. I’ve come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs.
In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I’m not a particular fan of vinegar based hot sauces and find sriracha has better flavour anyway.
Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favourite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavourful meal on the table.
Like this Honey Sriracha Chicken recipe?
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- 4 boneless skinless chicken breasts diced
- 2 cloves minced garlic
- salt and pepper to season
- 2 tbsp canola or peanut oil
- 1/2 tsp Chinese five spice powder
- 2 tbsp honey
- 1 to 2 tbsp sriracha sauce or to taste
- 3 tbsp rice wine vinegar
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp corn starch
- 1/4 cup water
- 3/4 cup orange juice
- 1/2 cups steamed broccoli florets steam for only 3-4 minutes
- 1 cup water chestnuts sliced
- 1 sweet bell pepper diced large (red, yellow or orange)
- 1 stalk sliced celery
- 2 tbsp ground toasted almonds or cashews to garnish (optional)
Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
Heat a wok over high heat for several minutes. Add the canola or peanut oil.
Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
Quickly stir fry until the chicken is lightly browned, about 4 minutes.
Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
Bring to a boil for one minute. Add the steamed broccoli.
Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.
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