Saturday, January 10, 2015

Honey Sriracha Chicken

Kathleen is in love with Sriracha sauce.  We knew we would like this.  We altered the recipe to resemble and sweet and sour chicken that I have made in the oven.  We LOVED this recipe!
Honey Sriracha Chicken
adapted from

3-4 chicken breasts, diced
1/2 c cornstarch
1/2 c flour*


1 cup water
2-3 tablespoons sriracha (depending on how spicy you want it)
5 tablespoons soy sauce
1 tablespoon minced garlic
¼ cup sugar
2-3 tablespoons honey (depending on how sweet you want it)
2 tablespoons corn starch + 1 tablespoon water
optional: crushed red pepper flakes, cooked rice for serving

In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 1 tablespoon of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.

Add diced chicken and flour to a large plastic bag. Seal the bag and shake to coat chicken. ** Now add the cornstarch and shake well.  Put in a 9 x 13 pan and pour sauce over.  Bake for 50 minutes at 350.  Serve over rice

** This is Beth and Kathleen's changes to recipe.

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