Sriracha Chicken

If you know me, you might know that I get kind of obsessed with certain foods for a while. This usually will last a few months until I eat so much of that food I am sick of it. I can’t help it. Right now, I am really into Sriracha hot sauce. I put it on almost everything. I adapted this recipe to make into a stir fry, but it was originally a slow cooker recipe. I know people love slow cookers, but I’m not a huge fan. Don’t get me wrong, I love a roast or some soups in the slow cooker, but I am a person who really likes to cook most nights. If you want the original slow cooker recipe, you can find it here at DessertNowDinnerLater.


This recipe is perfectly spicy and is also healthy. Two of my favorite things!

Sriracha Chicken, adapted from here


  • 2 pounds boneless skinless chicken breasts, thawed and cut into pieces
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried ginger
  • 1/4 to 1/3 cup Sriracha (adjust more or less depending on your heat tolerance)
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 3 Tbsp. rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon of crushed red pepper flakes (adjust more or less depending on your heat tolerance)

Cornstarch Slurry

  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water

Toppings for garnish (optional)

  • Sesame Seeds
  • Green onions
  • Cilantro


  1. Whisk together the garlic, ginger, Sriracha, soy sauce, honey, vinegar and sesame oil. Pour 1/2 cup over your chopped chicken and stir to combine. Marinade overnight in the fridge if possible, or at least a few hours if you can. Keep the rest of the liquid separate in a Tupperware container refrigerated.
  2. Preheat a large skillet or Wok with a bit of olive oil (a teaspoon should be fine) over medium/high heat. Add chicken to sauté, dividing out chicken so you don’t overcrowd your pan. Once chicken is slightly browned and cooked, remove to a plate and repeat until all chicken is cooked.
  3. After the chicken is cooked, lower your heat to medium/low. Add back all of the chicken and your reserved liquid. Allow this to come to a boil. Add in your cornstarch slurry and bring to a boil until liquid thickens. Once it thickens to your preference, remove from heat and serve.
  4. Serve chicken with rice and/or sautéed veggies as desired along with the remaining sauce in the pan.
  5. Garnish as you wish with sesame seeds, green onion, cilantro, etc..


The plain chicken and on the right with the sauce.


This chicken served on a bed of brown rice alongside some green veggies makes for an excellent, healthy and filling meal. Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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