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Honey Sriracha Chicken

Ingredients: For the Chicken:

  • 1 1/2 lbs Chicken Breasts, Diced

  • 2 1/2 Tbsp Cornstarch

  • Salt and Pepper to taste

For the Sauce:

  • 3 Tbsp Sriracha Sauce

  • 1/3 Cup Honey

  • 3 Tbsp Butter, Melted

  • 2 Tbsp Soy Sauce

  • 1 tsp Garlic Powder


  • 1 Cup Jasmine Rice

  • 2 Heads of Broccoli

  • 1 Tbsp Sesame Seeds

  • 1/4 Cup Fresh Chives, Chopped


  1. Set oven to 425F.

  2. In a medium pot, add 2 cups of water to 1 cup of rice. Bring to a boil uncovered. Then, cover and place on low for 15 minutes. Set aside.

  3. Chop broccoli into 1 inch pieces. Prepare a baking sheet with aluminum foil. Evenly distribute broccoli on sheet. Spritz with olive oil, salt & pepper to taste. Bake for 15 minutes.

  4. Place a large sauce pan over medium heat.

  5. Dice chicken into 1 inch pieces. Add to a medium bowl and season with salt and pepper. Add in cornstarch and toss until coated.

  6. Spritz pan with olive oil. Add the chicken and cook stirring frequently, about 6-7 minutes or until chicken is no longer pink.

  7. While the chicken is cooking, combine ingredients for sauce in a mixing bowl.

  8. Once the chicken is cooked, add sauce to the pan and stir until coated. Allow sauce to simmer, stirring frequently, 3-4 minutes, or until the sauce has thickened.

  9. Evenly distribute rice, broccoli and chicken into 5 separate containers.

  10. Garnish with sesame seeds and freshly chopped chives.


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