Go Back
Asian chilli chicken glazed with sticky sriracha honey sauce served over steamed white rice

Asian Chilli Chicken

A quick chicken dinner with a sticky, spicy, sweet Asian glaze. Ready in 8 minutes and only 287 calories per serving made entirely from pantry staples.
Print Recipe Save This Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Modern Asian
Calories: 287
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast fillets 2 large breasts, sliced in half horizontally to make 4 thin steaks
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 tbsp rice flour or all-purpose flour
  • 1.5 tbsp vegetable or canola oil
  • 2 tsp sesame oil toasted
  • 2 garlic cloves finely minced
  • 2 tsp fresh ginger finely minced
  • 1 tsp chili flakes reduce to 1/4 tsp for less spice
  • 0.5 cup water
  • 3 tbsp sriracha substitute ketchup for a milder version
  • 1 tbsp soy sauce light or all-purpose only, do not use dark soy sauce
  • 0.25 cup honey substitute brown sugar
  • 3 tbsp lime juice fresh preferred, substitute 2 tbsp rice vinegar
  • green onion, sesame seeds, fresh chili, lime wedges for garnish, optional

Equipment

  • Large skillet or frying pan
  • meat thermometer

Method
 

  1. Cut each chicken breast in half horizontally to create 4 thin steaks. Sprinkle both sides with salt, pepper, and rice flour. Shake off any excess.
  2. Heat oil in a large skillet over high heat until properly hot. Add chicken and cook for 2 minutes without moving. Flip and cook for another 2 minutes, then transfer to a plate.
  3. Let the skillet cool for about 30 seconds, then return to medium heat. Add sesame oil and let it warm up.
  4. Add garlic and ginger. Cook for 15 seconds, stirring constantly.
  5. Add chili flakes and cook for 30 seconds, stirring, until the garlic is golden and fragrant.
  6. Increase heat to medium-high. Add water, sriracha, soy sauce, and honey. Stir well and scrape up all the golden bits from the bottom of the pan.
  7. Simmer for 2 minutes until the sauce reduces to a thick, sticky glaze. Add lime juice and simmer for another 30 seconds until thickened again.
  8. Turn off the heat. Return the chicken to the pan and turn each piece to coat thoroughly in the sauce.
  9. Plate the chicken, spoon over remaining sauce from the pan, and garnish with sliced green onion, sesame seeds, fresh chili, and lime wedges.

Notes

Thighs: Cook 4 min first side, 3 min second side. Internal temp 167F (75C). Breast and tenderloins: 150F (65C). For less spice, reduce chili flakes and swap some sriracha for ketchup. Store in fridge up to 4 days. Reheat gently at 50 to 60 percent microwave power in 30-second intervals.
QR Code linking back to recipe