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Sweet and just a little bit spicy, these Honey Sriracha Chicken Bites disappeared lightning fast. Tender, bite size chunks of chicken cook in just minutes and then are tossed with an irresistible sticky glaze.
Sweet and spicy come together in a delicious combo that is ready in less than 15 minutes. So you can make them even on your busiest night of the week! It pairs with just about anything, so it is a weeknight dinner dream.
This recipe has been around here since 2015, and it was originally shared by my friend Mary from Barefeet In The Kitchen.
If you like sweet and spicy together this is quickly going to become a favorite for you. Honey and Sriracha are really the stars of the show here. There are a few other ingredients that add flavor, but it is pretty much that simple.
The chicken cooks in the glaze for a few minutes and it gets nice and sticky and delicious. You can up the spice if you want by adding a little more, or you can cut back if you don’t like it quite as spicy. As is, it is a mild heat, so adjust from there.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken – I used chicken thighs, but breasts work as well
- Honey
- Sriracha
- Garlic
- Ginger
- Oil
- Chives
How To Make Honey Sriracha Chicken Bites
- Chop. The first step is to cut your chicken into bite sized pieces. Make sure they are all about the same size.
- Mix. In a small bowl stir together honey, Sriracha, garlic and ginger until well blended.
- Cook. In a skillet heat the oil over medium high heat. Once the pan is super hot add the chicken. Brown for 2-3 minutes. Add the sauce and stir to really coat the chicken. Cook for a few minutes until the sauce has thickened and is sticky and the chicken is cooked through.
- Top. Remove from the heat and top with fresh chives or green onions to serve.
Helpful Tools
Recipe Tips & Suggestions
- Like it saucy? If you like your chicken extra saucy, double the sauce portion of this recipe. It will get thick and sticky and you can serve over rice or just have extra to dip your chicken in.
- Same Size. Try to make sure that your chicken is cut into the same size pieces. This ensures that it cooks evenly and you won’t have some that is done much earlier than the rest.
- Like it spicy? I think this is in the mild camp when it comes to heat level. You could add more Sriracha, serve with Sriracha for dipping or drizzle at the end. Or you could add red pepper flakes or even some chopped jalapeno to the sauce.
- Double or Triple. This recipe is very basic and simple, if you want to make more to have leftovers, just double or triple the recipe. It might take a minute or two longer for the sauce to thicken or the chicken to cook through, but it will still be super fast and easy.
- Got Leftovers? You can store this in an airtight container for up to 3-4 days. It will not be quite as thick and sticky when you reheat, but it will still have good flavor.
How To Serve
These chicken bites are so quick and easy to make and the flavors go with just about anything! You can serve with White Rice or you can serve alongside Crispy Smashed Potatoes and Roasted Asparagus.
They are great inside of lettuce wraps, for a quicker and easier version than these Chicken Lettuce Wraps.
More Easy Chicken Dinners
Honey Sriracha Chicken Bites
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, or 4 small thighs
- 1 tablespoon olive oil
- 1/4 cup honey
- 1 tablespoon Sriracha hot sauce
- 1 clove garlic, minced
- 1/2 inch fresh ginger, grated
- 1 tablespoon minced fresh chives
Instructions
- Cut the chicken into about 1/2" pieces, making sure to get them all about the same size.
- Whisk together the honey, Sriracha, garlic, and ginger until well combined.
- Heat a large skillet over medium high heat and add the oil. When the oil is hot and shimmering, add the chicken, toss it in the oil. Let the chicken brown for 2-3 minutes.
- Add the sauce and increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce as it cooks.
- When the sauce has thickened and the chicken is sticky, remove from the pan, sprinkle with chives, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your steak ‘bites’ were so amazing, Mary, I can’t wait to try these!
This really should be cooked in a fat that can withstand high heat, such as avocado oil, coconut oil, peanut oil or ghee. Olive oil should not be used for cooking on anything more than medium heat as you damage the fat – turns a healthy fat into an unhealthy one.
http://authoritynutrition.com/is-olive-oil-good-for-cooking/
Apparently you can cook with olive oil, even on high temperatures
This would go great with stir-fried rice; dinner just got that much better! Yum!
These bites sound amazing….I can’t wait to try it (will use chicken breast instead of thighs) and plan to serve it with rice, grilled fresh pineapple and maybe some snow pea pods…thanks for sharing!
These look delicious. And relatively simple, which is always a bonus for new dinner recipes! Thanks!
This was so quick, easy and delicious! This recipe is a keeper.