This month we have created a super delicious spin on Chinese with an ordinary honey chicken recipe. Using a generous portion of sriracha sauce in combination with soy sauce and local honey, this recipe is lip smacking good.
While it only gives off mild heat from the onset, the dish gave my touchy tummy some heartburn issues, so I'm going to not stuff my face next time. Some stir fried veggies would go perfectly with this sweet and tingly dish.
I have been testing several Asian copycat recipes this late summer and along with a couple others, this one is definitely a keeper. As far as simplicity goes, it is by far the easiest to prepare. Enjoy!
Sweet Sriracha Chicken
4 medium chicken breasts
1 cup of honey
½ cup soy sauce
¼ cup srirachi sauce
2 tablespoons of olive oil
½ teaspoon of garlic powder
2 teaspoons of onion powder
¼ to ½ teaspoons of red pepper flakes
Preheat oven to 350. Place chicken breasts in a lightly greased 9 X 13 dish. In a separate bowl, mix the remaining ingredients except the sesame seeds. If you are concerned about spiciness, use 2 tablespoons of srirachi sauce plus 2 tablespoons of ketchup rather than a quarter cup. Pour sauce over chicken. Flip chicken breasts to coat both sides. Lightly sprinkle with sesame seeds. Cover tightly with foil and bake 45 to 55 minutes. Take care opening foil as the sauce will be simmering. Remove cooked chicken from pan, and cube if desired. Pour sauce over chicken (and rice and vegetables) and serve.
*This recipe is crockpot friendly