Honey sriracha chicken
I was skeptical about this recipe at first because it had so much hot sauce in it, but I adjusted and held back some from the original recipe and it turned out super duper tasty! My mom and I loved it. We served it over a bed of brown rice with a side of steamed broccoli. Perfect meal anytime of the year.
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces (I used a little over a pound = 3 fat breasts)
- 1/3 cup honey
- 1-2 TB Sriracha
- 1/2 tsp garlic powder
- 1/2 tsp onion powder or dried minced onions
- 1 TB low-sodium soy sauce or sub with liquid aminos or coconut aminos
- 1/2 TB cornstarch + 1/4 cup water
- Chopped scallions for garnish
- Brown rice for serving
- Spray wok or large pan with cooking spray. Add chicken and cook until cooked all the way through, stirring occasionally.
- In a small saucepan, combine the honey, Sriracha, garlic powder, and onion powder and bring to a low boil over medium-low heat.
- In a small bowl, whisk water and cornstarch together. Add to the saucepan and whisk well. Cook until the sauce thickens, about 3 minutes. Add chicken and toss to coat.
- Garnish with scallions and serve over brown rice.