Who doesn’t love a one-skillet, under-30-minute chicken dinner?
If you’re down with that sweet-and-spicy thing, this chicken dinner will be right up your alley. It’s almost like Chinese takeout sweet-and-sour chicken, just with an added kick of spice thanks to some Sriracha sauce (add more or less, depending on your heat preference), and it’s ready in just 25 minutes. That’s being generous too — there’s barely any prep work here.
A batch of white rice will cook up in the same amount of time the chicken takes, and you’ve got a homemade meal that will rival any takeout joint in town.
Honey-Sriracha chicken bite skillet recipe
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
- 1 pound chicken breasts, cut into bite-size cubes
- 1/4 cup cornstarch, divided
- Salt and pepper
- 1 tablespoon canola oil
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Sriracha sauce (or similar hot sauce)
- 1 tablespoon rice vinegar
- Chopped green onions, for garnish
- Cooked white rice, for serving
- In a large bowl, combine the chicken, salt, pepper and 2 tablespoons of cornstarch. Toss together until the chicken is fully coated with the cornstarch mixture.
- Into a large skillet over medium-high heat, pour the oil. Once the oil is hot, add the chicken, and brown on 1 side.
- In a small bowl, whisk together the water, soy sauce, honey, Sriracha sauce and rice vinegar. Set aside.
- Toss the chicken, and then brown it on the other side.
- Once the chicken is cooked through, add the sauce mixture to the skillet, and reduce the heat to low. Toss to combine, and cook for 1 – 2 minutes.
- In a small bowl, mix the remaining 2 tablespoons of cornstarch with 2 tablespoons of water until dissolved.
- Add the cornstarch slurry to the skillet, and stir until the mixture has thickened.
- Remove from the heat, garnish with green onions, and serve with rice.