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


  1. Spray wok or large pan with cooking spray. Add chicken and cook until cooked all the way through, stirring occasionally.
  2. In a small saucepan, combine the honey, Sriracha, garlic powder, and onion powder and bring to a low boil over medium-low heat.
  3. 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.
  4. Garnish with scallions and serve over brown rice.