Honey Sweet Chili Chicken with Sriracha and Rice Vinegar
Bite size chicken breast baked in a honey sweet chili sauce with Sriracha.
Equipment
- Baking pan
- Small saucepan
- Meat thermometer
Ingredients
Main Ingredients
- ½ cup warm water
- ½ cup honey
- ¼ cup rice vinegar
- 1 ½ tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp red pepper flakes adjust for spice preference
- 1 tsp Sriracha adjust for spice preference
- ½ tsp kosher salt
- 2 lb boneless skinless chicken breasts about 4 breasts, cut into 2 inch pieces
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
Cooking
- Heat the oven. Set the oven to 400 degrees F and spray a baking pan.
- Make the glaze. Whisk the water, honey, vinegar, cornstarch, garlic, red pepper flakes, Sriracha and salt in a saucepan over low heat and simmer about 3 minutes until thick. Save a few spoonfuls in a clean bowl.
- Coat and bake. Toss the chicken in the remaining sauce in the pan and bake uncovered about 30 minutes, until it reaches 165 degrees F. Broil briefly for extra color if you like.
- Garnish. Top with sesame seeds, green onion and the reserved sauce.
Notes
Substitutions: Boneless skinless thighs work in place of breasts, and maple syrup can replace some of the honey.
Tips: Cut the chicken into even pieces and use a thermometer to check doneness.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.