Description
This Sweet and Spicy Chicken is your answer to boring dinners. We’re talking bite-sized pieces of juicy chicken pan-seared to golden perfection, then tossed in a glossy, sticky sauce that hits every note—sweet from honey, tangy from rice vinegar, salty from soy, and just enough heat to make your lips tingle. It’s the kind of dish that tastes like you ordered from your favorite Asian takeout spot… but better. And faster. And cheaper. No deep fryer, no hard-to-find ingredients, and no waiting for delivery. Just straight-up weeknight magic in one skillet.
Ingredients
Here’s everything you need to make this dish sing. No weird specialty store run required.
For the Chicken:
1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized chunks
Salt and freshly cracked pepper, to taste
1 tablespoon cornstarch (for crispy edges!)
2 tablespoons neutral oil (like avocado, canola, or even vegetable oil)
For the Sauce:
4 garlic cloves, minced
1/3 cup honey (or maple syrup if that’s what you’ve got)
1/4 cup low-sodium soy sauce (trust me, regular can get salty)
2 tablespoons rice vinegar (apple cider vinegar also works)
1–2 teaspoons red pepper flakes (you control the fire)
1 tablespoon sriracha or chili garlic paste (optional, but highly recommended)
1 tablespoon water + 1 teaspoon cornstarch (for thickening magic)
Toppings & Extras:
Chopped green onions
Toasted sesame seeds
Cooked jasmine rice, noodles, or lettuce cups for serving
Roasted veggies or steamed broccoli on the side
Instructions
This recipe comes together fast—so get everything prepped before you fire up that skillet. Here’s how it all goes down:
Step 1: Get the Chicken Ready
Pat the chicken dry (super important—moisture = steam = no crisp). Season it generously with salt and pepper, then toss it with 1 tablespoon of cornstarch. This thin coating is going to give you that irresistible golden sear and help the sauce cling later.
Step 2: Brown It Up
Heat 2 tablespoons of oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer (don’t crowd the pan!) and sear it without stirring for about 2–3 minutes. Flip and continue cooking for another 5–7 minutes until it’s cooked through and beautifully browned. Transfer the chicken to a plate and try not to eat it all before the sauce is ready.
Step 3: Whip Up That Sauce
In the same pan (don’t clean it—we want those flavor bits!), add a tiny drizzle of oil if the pan’s dry. Toss in the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, soy sauce, vinegar, red pepper flakes, and sriracha. Let it simmer for a minute or two to come together.
In a small bowl, whisk together 1 tablespoon water with 1 teaspoon cornstarch, then pour it into the pan. Let the sauce bubble gently for another 1–2 minutes until it thickens and gets shiny and syrupy. This is when the kitchen starts to smell like pure magic.
Step 4: Toss and Coat
Return the cooked chicken to the pan and toss it around in that glorious sauce until everything is coated. Let it simmer together for another 2–3 minutes so the chicken soaks in all that flavor. The sauce will thicken even more and cling to the chicken in the most delightful way.
Notes
Classic Combo: Spoon it over fluffy jasmine or basmati rice
Low Carb Vibes: Serve with cauliflower rice or inside lettuce cups
Wrap It Up: Stuff into a tortilla or flatbread with crunchy slaw
Noodle Bowl: Toss with soba or ramen noodles and steamed broccoli
Party Appetizer: Serve with toothpicks as a sweet-heat snack (bonus points for extra sesame seeds!)
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
Nutrition
- Calories: ~450 kcal per serving
- Protein: ~32g per serving