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20 minute Honey Sriracha Chicken and Noodles close up photo of a single serving on a white plate

Honey Sriracha Chicken and Noodles

This quick and easy honey sriracha chicken recipe has quickly become a family favorite at our house. Everyone loves the sweet, spicy flavor combination.
Course Quick and Easy Dinners
Cuisine Asian Inspired
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Barry C. Parsons


  • 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)


  1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
  2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
  3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
  4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
  5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
  6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
  7. Bring to a boil for one minute. Add the steamed broccoli.
  8. 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.
  9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.