Pin It The first time I made this sauce, I accidentally doubled the sriracha and my husband spent the entire meal fanning his mouth while grinning like it was some kind of dare. We still talk about that night whenever we pull out the red rooster bottle.
My friend Sarah came over last winter when she was going through a rough patch, and I made this for her. She took one bite and said okay this is what happiness tastes like, and honestly Ive never described it better.
Ingredients
- Chicken thighs: Boneless thighs stay juicy and tender even when the sauce gets all sticky and caramelized
- Cornstarch: This creates the lightest coating that helps the sauce cling to every single piece
- Honey: The sweetness balances the sriracha heat beautifully
- Sriracha: Start with 2 tablespoons but trust your gut if you like it hotter
- Soy sauce: Use tamari if you need this gluten free
- Rice vinegar: Adds just enough brightness to cut through the rich honey
- Fresh garlic and ginger: Fresh makes such a difference here, dont even think about using powder
- Bell peppers and snap peas: They add crunch and color that makes the dish look like something from a restaurant
- Sesame seeds: Totally optional but they make everything look prettier
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Instructions
- Coat the chicken:
- Toss the chicken pieces with cornstarch, salt and pepper until everything is evenly dusted
- Whisk the sauce:
- Combine honey, soy sauce, sriracha, rice vinegar, ketchup, garlic and ginger until smooth
- Sear the chicken:
- Heat half the oil in a large skillet over medium high heat, add chicken in a single layer and cook until golden and cooked through
- Crisp the vegetables:
- Add remaining oil to the pan then stir fry peppers, onion and snap peas until theyre tender but still have some crunch
- Bring it together:
- Return chicken to the skillet, pour in the sauce and toss everything until the sauce thickens and coats everything beautifully
Pin It Last summer my niece who swears she hates spicy food tried this and proceeded to eat three servings. She said the honey makes the heat friendly, which might be the best description ever.
Make It Your Own
Sometimes I throw in broccoli florets or matchstick carrots when I need to use up whatever is in the crisper drawer. The sauce works with pretty much any vegetable that can stand up to a quick stir fry.
Get Ahead
You can cut all the vegetables and whisk the sauce in the morning. Then when dinner time comes, everything comes together in under 15 minutes.
Serve It Up
Steamed jasmine rice is classic but sometimes I use brown rice or even cauliflower rice when I want something lighter. The key is having something neutral to soak up all that sauce.
- Cucumber salad with rice vinegar makes a perfect cooling side
- Fresh lime wedges on the table let everyone brighten their own portion
- Extra sriracha for the brave souls who want more heat
Pin It This is the kind of meal that makes everyone put down their phones and just eat together at the table. Thats the real magic right there.
Recipe FAQs
- → How spicy is this dish?
The heat level is moderate thanks to 2 tablespoons of sriracha. You can easily adjust the spice by adding more or less sriracha to suit your preference.
- → Can I use chicken breast instead?
Yes, chicken breast works well. Just be careful not to overcook it, as breast meat dries out faster than thighs.
- → Is this gluten-free?
Substitute tamari for the soy sauce to make this completely gluten-free without sacrificing flavor.
- → What vegetables can I add?
Broccoli florets, carrots, zucchini, or baby corn all work beautifully. Use whatever crisp vegetables you have on hand.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the tender texture.
- → Can I make this less sweet?
Simply reduce the honey from 1/3 cup to 1/4 cup for a less sweet version that still maintains the sauce's glossy finish.
