Chicken Spicy Asian Style
Turn up the heat at dinnertime with this irresistible Chicken Spicy Asian Style recipe! Featuring tender, bite-sized chicken breasts marinated in a bold blend of soy sauce, sriracha, honey, and a zing of fresh ginger and garlic, this dish packs a punch of sweet, savory, and spicy flavors. The sauce thickens to glossy perfection with a cornstarch slurry, coating every piece in velvety richness. Garnished with vibrant green onions, toasted sesame seeds, and optional red chili flakes, this quick 35-minute dish is perfect over steamed rice, noodles, or crunchy stir-fried vegetables. Ideal for fans of Asian-inspired cuisine, this recipe delivers a restaurant-quality experience straight from your kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.25 cup soy sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks green onions, sliced
- 1 teaspoon toasted sesame seeds
- 0.5 teaspoon red chili flakes (optional)
Instructions
Slice the chicken breasts into bite-sized pieces and set aside.
In a medium bowl, whisk together soy sauce, sriracha sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade and sauce.
Add the chicken pieces to the sauce mixture, making sure each piece is coated. Marinate in the refrigerator for at least 20 minutes or up to 1 hour.
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Remove the chicken from the marinade (reserve the marinade for later) and cook the chicken pieces in the hot skillet until golden brown and cooked through, about 6–8 minutes.
Once the chicken is cooked, pour the reserved marinade into the skillet. Bring to a simmer and cook for 2–3 minutes.
Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens, about 1–2 minutes.
Remove the skillet from the heat and garnish the chicken with sliced green onions, toasted sesame seeds, and red chili flakes (if desired).
Serve hot with steamed white rice, noodles, or stir-fried vegetables.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.8 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
