I am in love with this Honey Sriracha Chicken Recipe. One of the oldest and most popular recipes on Fit Foodie Finds. And for good reason! The ingredient list is short, and it’s delicious every time. When it’s your turn to bring food to a family dinner, people ask:
Set it and forget it: This Honey Sriracha Chicken is the kind of meal you set and forget about. Who doesn’t want to come home after a long day at work and smell the sweet aroma of sriracha chicken?
The sauce was spicy and delicious: I want to preface this by saying that this recipe is spicy. It’s spicier than Midwestern spicy. If you’re looking for something a little milder, you may want to add less sriracha than the recipe calls for.
Great for meal prep: This is a great recipe to double up on throughout the week. It can be served in a variety of ways, keeping things exciting throughout the week.
- honey: The sweetness of the honey cuts through the spice of the sriracha and provides the perfect balance to the sauce.
- Sriracha: This recipe was developed many years ago, before sriracha became a trendy ingredient. To this day, we still trust the original Huy Fong Foods brand. But any sriracha sauce will work.
- I am a willow tree: I used soy sauce, but tamari would also work.
- Chicken breast: Chicken breast is easy to find, low in fat, and inexpensive. You can use chicken breast or chicken thighs for this recipe.
- cornstarch: I add cornstarch to the sauce and toss it with the chicken, so the sauce thickens and sticks to the meat.
How long should I cook Honey Garlic Chicken in a slow cooker?
This recipe is very simple. Add all ingredients to the slow cooker and cover. Cook over low heat for about 3 hours or until internal temperature reaches 165°F.
Should I cook chicken at a low or high temperature?
Ah, that’s a really curious question. Which setting is better for my slow cooker: low or high?
- When putting chicken in the slow cooker, low and slow is always better. This will make the chicken tender and juicy and much easier to shred.
- You have to do what is right for you. You might have to prepare dinner in two hours. Then the high setting is for you. However, if you have time to put this together 6-8 hours before serving, I always recommend the low setting.
How to Serve Honey Sriracha Chicken
I recommend serving this Honey Sriracha Chicken over white rice with some delicious green vegetables. I highly recommend the broccoli, but asparagus or a nice pea salad would also be good.
Let the chicken cool completely before placing it in an airtight container. Refrigerate chicken for up to 5 days.
I recommend reheating the chicken in the microwave on high for 1-2 minutes, stirring halfway through. You can also reheat the chicken in a skillet on the stove or on a sheet pan in the oven at 350°F for 15 to 20 minutes.
- Add all ingredients (except cornstarch) to the Instant Pot and close. Turn the vent to seal it.
- Set the Instant Pot setting to manual ‘high’ and set the timer for 10 minutes (if you have 2 or 3 large chicken breasts) or 13 minutes (if you have 1 extra-large chicken breast). It will take a few minutes for the Instant Pot to come to pressure, but it will eventually start counting down.
- When the Instant Pot beeps and is done, quickly release the pressure. Open the Instant Pot and take out the chicken breast. Add cornstarch to sauce and stir until dissolved.
- Then, using two forks, shred the chicken. Add the chicken back to the sauce and mix. Let stand for 10 minutes before serving.
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Add soy sauce, honey, and sriracha to slow cooker. Whisk the ingredients together.
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Add chicken to slow cooker and toss to coat. Cook the chicken on high for 2 to 3 hours or on low for 4 to 6 hours.
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Once the chicken reaches an internal temperature of 165°F, remove the chicken from the slow cooker. Set aside.
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Add cornstarch to the slow cooker and whip. Cover and allow the slow cooker to heat up while you prepare the chicken. The sauce should thicken and stick to the spoon.
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Cut the chicken into small ½-inch cubes. Return chicken to slow cooker and toss to coat.
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Serve over white rice with sesame seeds and green onions.
- There is also an option to use chicken thighs instead of chicken breasts.
- Instant Pot Instructions:
- Add all ingredients (except cornstarch) to the Instant Pot and close. Turn the vent to seal it.
- Set the Instant Pot setting to manual ‘high’ and set the timer for 10 minutes (if you have 2 or 3 large chicken breasts) or 13 minutes (if you have 1 extra-large chicken breast). It will take a few minutes for the Instant Pot to come to pressure, but it will eventually start counting down.
- When the Instant Pot beeps and is done, quickly release the pressure. Open the Instant Pot and take out the chicken breast. Add cornstarch to sauce and stir until dissolved.
- Then, using two forks, shred the chicken. Add the chicken back to the sauce and mix. Let stand for 10 minutes before serving.
calorie: 231 calorie, carbohydrate: 29 g, protein: 27 g, province: 2 g, fiber: 1 g, sugar: 25 g
Nutritional information is automatically calculated and should only be used as estimates.
