Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/4 cup Sriracha sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tsp sesame oil
Instructions
- Prepare the chicken by washing and patting it dry. Trim any excess fat.
- In a bowl, mix Sriracha sauce, honey, minced garlic, soy sauce, lime juice, and sesame oil until well combined.
- Place the chicken in a resealable bag and add half of the marinade. Seal and refrigerate for at least 30 minutes.
- Heat a skillet over medium-high heat with a splash of oil. Cook the marinated chicken for 5-7 minutes per side until golden brown.
- Pour the remaining marinade over the chicken during the last few minutes of cooking to create a glaze until bubbly.
- Once cooked through (165°F internal temperature), let the chicken rest for five minutes before slicing and serving warm with rice or stir-fried veggies.
Notes
- Experiment with different vegetables like bell peppers or broccoli by tossing them in the glaze.
- Adjust the spiciness by using less Sriracha or adding extra honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece of chicken (170g)
- Calories: 270
- Sugar: 9g
- Sodium: 660mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg