Quick – do you have any honey? How about soy sauce? Sugar? Garlic? Corn Starch? Vegetable Oil? Might you be stocking some white rice in your pantry?
I think it’s safe to say that most people keep their kitchen stocked with each of those ingredients on a regular basis. Personally, the only reason I would ever be without any of those cooking essentials is because I’d recently ran out and hadn’t been back to the grocer yet.
Sadly, sriracha doesn’t quite fit into that category. Personally, I always make sure to have a bottle of Huy Fong’s hot rooster sauce in my pantry. I find it a delicious addition to a variety of different foods, and I go through stages where I put it on nearly everything. Even so, my devotion to the sauce pales in comparison to others that I know. Though Frank’s Red Hot copyrighted the phrase “I put that sh*t on everything”, I don’t know anybody for which that’s even remotely the case (though I am quite a fan of Frank’s product). On the other hand, I know at least a few people who swear by their sriracha, and add it to nearly every meal they consume.
Unfortunately, many others don’t share the same tastes in, well, taste. Some simply dislike spicy foods, while others just aren’t a fan of sriracha’s flavour. Obviously some people fit into both camps as well.
It is what it is.
If you’re like me and you have this delicious, spicy sauce tucked away in your pantry – plus the other aforementioned ingredients – then you literally need only to pick up some chicken breasts for this fantastic, simple meal.
In addition to being relatively quick and painless to make, it’s highly customizable. If you want a little more sweet, add a touch more honey; if you want more heat, bump up the amount of sriracha. In fact, I added about an extra tbsp. of honey during the “adjusting to taste” step to satisfy my wife’s wishes for “more sweet, less spice”. Personally, I would have swapped that extra honey for another tsp. or two of sriracha. That’s the beauty of this recipe – it’s so easy to fine tune to just the right amount of sweet, and the perfect amount of spicy.
Anyways, not only is the recipe (adapted from Crème de la Crumb) super easy to make and relatively quick to throw to together, it’s also…listed below! (So check it out!)
Sweet and Spicy Honey Sriracha Chicken
- I cup + 2 tbsp. water, divided
- 1/3 cup light soy sauce
- 2 medium-sized cloves Russian garlic, minced
- 3 tbsp. granulated sugar
- 2 tbsp. sriracha hot sauce, plus extra to taste
- 2 tbsp. runny honey, plus extra to taste
- 3 boneless, skinless chicken breasts, cubed
- 1/2 cup + 2 tbsp. corn starch, divided
- 1/4 cup vegetable oil, plus extra as needed
- cooked white rice, for serving
- In a medium sauce pan, combine the 1 cup water, soy sauce, garlic, sugar, sriracha and honey. Bring this to a boil. Whisk together the corn starch with the remaining 2 tbsp. water until dissolved, and add this to the sauce, mixing well. Reduce heat to a light simmer, taste, and add additional honey and/or sriracha if desired.
- Place the remaining 1/2 cup of corn starch to a large sealable bag, add the cubed chicken, and shake/massage until the chicken is fully coated.
- Place a wok over medium heat and add the vegetable oil. Allow this to heat up for about 2 minutes, then toss in the chicken. Stir to coat all of the chicken in the oil, adding a small amount of additional oil if necessary. Cook the chicken, stirring occasionally, until no pink remains (check by cutting into a couple of the larger pieces of chicken).
- Pour the sauce into the wok with the chicken and stir to combine.
- Serve over white rice.