Honey Sriracha Glazed Chicken Bites
- Ready in: Prep: 5 M, Cook: 15 M, Total: 20 M
- Serves: 5
- Complexity: medium
- kcal: 261
This is as easy as browning cubes of boneless, skinless chicken breast in a hot pan and tossing in a 4-ingredient glaze. The glaze boils up almost immediately and coats the chicken with glorious stickiness as it bubbles and thickens and darkens to an almost mahogany color.
Step by Step Directions
Whisk together the honey, sriracha, soy sauce, garlic, and ginger and set aside.
Cut the chicken breast into 1/2-inch wide strips, then turn 90 degrees and cut crosswise into 1/2-inch cubes.
Place a heavy skillet over medium-high heat. Spray with olive oil. Add the chicken to the pan in a single layer and do not stir it for 30 seconds. Stir fry the chicken until opaque all the way through, about 7 minutes. Pour in the prepared sauce and raise the heat to high, tossing the chicken in the sauce. Continue to cook and toss (using either the pan or a spatula to toss) the chicken until the sauce is bubbly and thick and darkened about 3 minutes. Transfer the sticky chicken bites to a bowl and garnish with minced chives.
Honey Sriracha Glazed Chicken Breast comes together in a flash, so be sure you have your mise en place ready to go. In other words, have the glaze stirred together and a plate or bowl to transfer the chicken to when it’s done.
I know there’s some disagreement about non-stick cookware, but I find a 10- or 12-inch non-stick skillet with sloped sides to be the perfect cooking vessel for this dish. The sauce is clingy, for sure, and you want to minimize how much sticks to the pan and maximize how much sticks to the chicken.
Take a little time before you even start cooking to guarantee your results by getting the chicken cut into 1/2-inch cubes as evenly as possible. This will make them cook at the same rate and keep some from being overdone while others might be underdone.
Don’t cook them to death before adding the glaze either. If you’ve done your job cutting them evenly, 7 minutes will be sufficient cooking time for the first stage. Remember they’ll keep cooking in that bubbly, boiling goodness.
As soon as the glaze is thick, sticky, and mahogany colored you’re going to want to hot foot it and get it out of the pan and into a serving dish. If you don’t, the residual heat from the pan will take your glaze from gorgeous to scorched in mere seconds.
I love chives as a garnish on the Honey Sriracha Glazed Chicken Bites, but it’s A-Okay if you want to hit it with minced parsley or cilantro in addition to or in place of the chives. Just add a little fresh green to the party.