Honey Sriracha Chicken

5 from 1 vote

Bring the taste of Asia to your kitchen!

Sriracha has to be one of our favorite recent discoveries here at Skinny Ms. While this delectable sauce has its origins in Thailand as a spicy dipping sauce, it has begun to appear in supermarkets, kitchens, and on restaurant menus across the world over the last decade. It adds a depth of flavor and a terrific spice to any meal, and, fortunately for us, it has very little fat or calories. Made from chili paste, vinegar, garlic, salt, and a small amount of sweetener, sriracha is as healthy as it is flavorful.

In our latest, greatest, Asian-inspired chicken dish, we’ve combined sriracha’s powerful savory spice with the sweetness of honey, the tang of lime juice, popular soy sauce, and ginger to create depth and a gourmet feel. This sauce is sweet and hot, and appeals to palates of all ages, so don’t be afraid to serve this dish at your next dinner party, or on a weeknight with the kids.

We’ve combined these fantastically healthy ingredients with skinless, boneless chicken breasts. Chicken’s white meat is low in fat, cholesterol, and calories, but packs protein, making this dish a nutritional winner. Serve it on top of a bed of brown rice, and watch the faces around your dining table light up!

5 from 1 vote

Honey Sriracha Chicken

This homemade Asian-inspired dish is perfect for a weeknight family meal but will feel like you are dining out.
Yield 6 people
Serving Size
Course Dinner
Cuisine Asian


  • 1 cup water
  • 4 tablespoons lite soy sauce optional tamari
  • 3 tablespoons honey
  • 2 tablespoons sriracha
  • 2 tablespoons lime juice fresh
  • 1 teaspoon ginger fresh, grated
  • 1/4 cup flour
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless and skinless chicken breast cubed
  • 2 tablespoons olive oil
  • 1 garlic clove finely chopped
  • 2 tablespoons sesame seeds
  • chives minced (optional)


  • In a medium bowl, mix the water, soy sauce, honey, sriracha, lime juice and ginger, set aside.
  • Whisk together flour, salt, and pepper and roll chicken pieces to coat, shake off excess.
  • Over medium heat, in a large saucepan add olive oil, cook the chicken until they are starting to become golden brown. Push them to one side of the pan then add the garlic. Toss for about a minute or until they become fragrant and golden in color.
  • Pour the prepared sauce over the chicken and toss to coat. Cook the chicken until the sauce thickens. Sprinkle the sesame seeds and chives if using. Serve over steamed brown rice or quinoa while still hot.
  • For an added crunch, add 1/2 cup cashews or water chestnuts, just after the sauce thickens. Toss to coat and cook an additional 30 seconds or so.

Nutrition Information

Calories: 247kcal | Carbohydrates: 15g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 901mg | Fiber: 1g | Sugar: 9g |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, Low-Carb

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena


  1. Making this for dinner. Easy to make. Smells good. May have needed another chicken breast to make to meat to sauce ratio a little more even (i used 3 boneless skinless breasts). Pretty tasty and easy! Got a decent kick and can really smell the ginger but it is not overwhelming. I did have to crank the heat towards the end to get the sauce to thicken (or i am just really impatient!)
    Definitely will make again ๐Ÿ™‚

  2. Hi, I’m making this tonight. I don’t see in the instructions when to add the salt and pepper.

  3. Just made this.. Tremendous flavor, my wife and I were just thrilled. Next time I might add some chopped cashews in this as it is sort of a poor man’s Kung Pao. Like Shannon above, the sauce to meat ratio seemed high as I put it all in the pan after coating chicken. I did cook it down about 7 minutes till it was like a syrup, constantly stirring… Is there a way to clarify the coating/cooking post browning of chicken in recipe? I wasn’t sure what to do there but it turned out perfect.

    Def. checking out your other recipes… got this one from Pinterest…

    At least a 9 out of 10 and I think the addition of cashews or something crunchy (water chestnuts) will get us to the promised land. What a sauce! Cant thank you enough.. just moved this Pin to my “Permanent Pins” on my cooking board. Plus it came together in a pinch.. I started the chicken cooking then while it was put all the ingredients in the bowl.. Start to finish, less than 30 mins.


    1. Hi Greg, I updated the “flour” portion to make it more clear. Thanks for the headsup! I love your idea of add something crunch, i.e. cashews or water chestnuts. I’ll give it a try and make note in the recipe.

      I’m so happy you and your wife loved the recipe and it now has a place on your permanent pinterest board. ๐Ÿ™‚

  4. Would it be possible to marinate the cubed chicken in the sauce first, then roll it into the flour mixture and fry in the sauce? I think it would add more flavor to it. ๐Ÿ™‚

  5. This is awesome!! Your recipes rock!! And my family loves them too!. I did add sriracha powder to the flour mixture also and it was the right amount of spice for me.

  6. Made it again and reviewing again and it’s great. ADD Water Chestnuts AND Cashews and sprinkle fresh scallions on top and it blows the doors off any Chinese takeout.

    It does take some time to thicken so start it a little earlier than you think. But once it starts keep stirring. You will be rewarded.

    Top 10 online recipes I’ve ever made.5 stars

    1. Hey Greg, Thank you so much for the feedback. I’m so happy you enjoyed the chicken recipe. ๐Ÿ™‚

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