Sriracha Chicken Over Rice

a sweet thick sauce with a spicy kick

Posted by Amber K.

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You Will Need (16 things)

  • Chicken

  • 3 Chicken breasts
  • 1 ¼ cups Cornstarch
  • 2 tbsp Vegetable Oil

  • Sauce

  • 2 tbsp Sriracha
  • 1 cup Water
  • 5 tbsp Soy Sauce
  • 5 tbsp Honey
  • 1 tbsp Minced Garlic
  • 2 tbsp Cornstarch
  • 2 tbsp Water

  • To Serve

  • Sesame Seeds
  • Red Pepper Flakes
  • Cooked White Rice

Steps (5 steps, 15 minutes)

  1. 1

    Cut the chicken breasts into 1" cubes. Mix the 1/4 cup cornstarch in a large ziploc bag with the chicken. Shake to coat the chicken.

  2. 2

    Combine all the sauce ingredients except the water and cornstarch in a medium sauce pan. Heat on medium until the sauce starts to combine. Mix in the water and cornstarch until well combined. Once it starts to thicken, turn on low and keep stirring.

  3. 3

    Heat 2 tablespoons of vegetable oil over medium high heat. Fry chicken cubes until they start to brown, about 3-4 minutes per side or until cooked through. Place on paper towels to drain the excess oil.

  4. 4

    Add chicken back to the pan and cover with the thickened sauce. Let the chicken and sauce simmer for 2-3 minutes until it is bubbling.

  5. 5

    Plate cooked rice with chicken and sauce. Top with sesame seeds and red pepper flakes.