Honey Sriracha Chicken

The Jordan Michaud Collection

¼ cup Sriracha Sauce or Hot Chili Sauce, (you can also use sweet chili sauce)

2 tablespoons honey

1 tablespoon low sodium soy sauce

1 tablespoon white vinegar

2 tablespoons lime juice

3 cloves garlic, minced

1 tablespoon vegetable oil

4 (1 pound total) boneless, skinless chicken breasts

salt and fresh ground pepper, to taste

½ teaspoon sweet paprika

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried basil

1 tablespoon cornstarch

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.

Heat vegetable oil in a skillet.

Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.

Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.

Transfer chicken breasts to previously prepared baking dish.

Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.

Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined. Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.

Remove from oven and let stand 5 minutes.

Spoon sauce over the chicken. Enjoy!

Page footer