Honey sriracha chicken
Crispy chicken bites in a sticky, sweet and fiery honey sriracha glaze over rice, dinner for two that beats any takeout.
- 30 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.21 a serving
- 610 calories
- Good the next day
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- ¾ cup long-grain white rice, rinsed
- ¾ lb chicken breasts, cut into 1-inch pieces
- 2 tbsp honey
- 1½ tbsp sriracha
- 1 clove garlic, minced
- 2 green onions, sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 1¼ cups water
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp rice vinegar
Each serving has about 610 calories, 44 g protein, 80 g carbs and 12 g fat, and costs about $2.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No honey? Maple syrup works.
- No sriracha? Hot sauce works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice and water in a small and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 18 minutes, then take it off the heat with the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 18 min
the chicken with the cornstarch and salt until coated, and wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the honey, sriracha, soy sauce, vinegar and garlic together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: One tablespoon of sriracha is warm; two is properly hot. Adjust to you.Heat the oil in a large over medium-high and cook the chicken in one layer 3 minutes, then turn and cook 3 minutes more, until and the biggest piece reads 165°F.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 6 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Turn the heat to low, pour in the sauce, and 1 minute, until thick and sticky.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Low heatTimer: 1 min
Serve over the rice with green onions and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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