Ingredients
Equipment
Method
- Prepare the marinade by combining soy sauce, honey, sriracha, minced garlic, grated ginger, sesame oil, and lime juice in a mixing bowl and stir until well blended.
- Marinate the chicken pieces in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes.
- Heat a large skillet over medium-high heat and cook the marinated chicken for about 5–7 minutes until golden brown, reserving the leftover marinade.
- Lower the heat to medium and pour the reserved marinade into the pan, simmering until the sauce thickens and becomes sticky.
- Stir in the sliced red chili and garnish with fresh cilantro before serving.
Nutrition
Calories: 250kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Notes
For a juicier option, substitute chicken breast with thighs. You can also use maple syrup instead of honey for a vegan option.
Don't skip the marinating step for maximum flavor; marinate overnight for deeper taste.
If you prefer a cooler dish, serve it with plain yogurt on the side.
Leftovers can be stored in an airtight container in the fridge for up to three days. For freezing, portion the chicken and store it in freezer-safe containers for up to two months.
Experiment with different chilies to adjust the heat to your preference.
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