I’m crazy about this Honey Sriracha Chicken Recipe. This is one of the oldest recipes on Fit Foodie Finds and one of the most popular, and with good reason! It has a short list of ingredients, and it’s delicious every time. Whenever it’s my turn to bring food to family dinners, this is what people request.
Set it and forget it: This Honey Sriracha Chicken is a set-it-and-forget-it kind of meal. Who doesn’t love walking into the house after a long day at work and smelling the sweet aroma of Sriracha chicken?
The chutney is spicy and delicious: I want to preface that this recipe is spicy. It is spicier than Midwestern spicy. If you’re looking for something lighter, I suggest adding less Sriracha than the recipe calls for.
Great for meal prep: This is a great recipe to double and eat throughout the week. It can be served in many different ways, keeping things exciting throughout the week.
- Honey: The sweetness of the honey cuts the spice of the Sriracha and gives the sauce the perfect balance.
- sriracha:This recipe was developed years ago, before Sriracha was a trendy ingredient. To this day, we still swear by the original Huy Fong Foods brand. However, any Sriracha sauce will work.
- Soy Sauce: I used soy sauce, but tamari works too.
- Chicken Breast: Chicken breast is easy to find, lean and affordable. Chicken breasts or chicken thighs can be used in this recipe.
- Cornstarch: I add cornstarch to the sauce before adding it to the chicken so the sauce will thicken and stick to the meat.
How long should I cook Honey Garlic Chicken in slow cooker?
This recipe is very simple. Add all the ingredients to the slow cooker and cover. Cook on low for about 3 hours or until internal temperature reaches 165ºF.
Should I cook my chicken on low or high heat?
Oh, the burning question. What is the better setting on a slow cooker, slow or fast?
- Slower and slower is always better when it comes to chicken in the slow cooker. This will make your chicken tender and juicy, and make it much easier to shred.
- You have to do what is right for you. Maybe you need to have dinner ready in 2 hours, so the High setting is for you. But, if you have time to put it together 6-8 hours before serving, we always recommend a low setting.
How to Serve Honey Sriracha Chicken
I recommend serving this Honey Sriracha Chicken over white rice with some type of tasty green vegetable. I highly recommend broccoli, but asparagus or a delicious edamame salad would be good too.
Let the chicken cool completely before transferring it to an airtight container. Keep the chicken in the refrigerator for up to 5 days.
I recommend reheating the chicken in the microwave on high for 1-2 minutes, stirring occasionally. You can reheat the chicken in a pan on the stovetop or on a sheet pan in the oven at 350ºF for 15-20 minutes.
- Place all ingredients (except cornstarch) into the Instant Pot and turn off. Twist vent to seal.
- Change the Instant Pot settings to manual ‘High’ and set the timer for 10 minutes (if you have 2-3 large chicken breasts) or 13 minutes (if you have 1 extra large chicken breast). The Instant Pot will take a few minutes to build up pressure, but eventually, it will start counting down.
- Once the Instant Pot beeps and is done, immediately release the pressure. Open the Instant Pot and remove the chicken breasts. Add cornstarch to sauce and stir until dissolved.
- Then, use 2 forks to shred the chicken. Return the chicken to the sauce and stir to combine. Let it sit for 10 minutes before serving.
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Add soy sauce, honey and Sriracha to slow cooker. Whisk the ingredients together.
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Add chicken to slow cooker and toss to coat. Cook the chicken on low for 2-3 hours on high or for 4-6 hours on high.
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When the chicken reaches an internal temperature of 165ºF, remove the chicken from the slow cooker. Cancel.
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Add corn starch to slow cooker and whisk to combine. Cover the slow cooker and turn it on high while you prepare the chicken. The sauce should be thick and stick to the spoon.
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Cut chicken into small, ½-inch cubes. Return the chicken to the slow cooker and toss to coat.
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Serve over white rice topped with sesame seeds and green onions.
- Opt to use chicken thighs in place of chicken breasts.
- Instant Pot Instructions:
- Place all ingredients (except cornstarch) into the Instant Pot and turn off. Twist vent to seal.
- Change the Instant Pot settings to manual ‘High’ and set the timer for 10 minutes (if you have 2-3 large chicken breasts) or 13 minutes (if you have 1 extra large chicken breast). The Instant Pot will take a few minutes to build up pressure, but eventually, it will start counting down.
- Once the Instant Pot beeps and is done, immediately release the pressure. Open the Instant Pot and remove the chicken breasts. Add cornstarch to sauce and stir until dissolved.
- Then, use 2 forks to shred the chicken. Add the chicken back to the sauce and stir to combine. Let it sit for 10 minutes before serving.
Calories: 231 kilo calorie, Carbohydrates: 29 Yes, Protein: 27 Yes, thick: 2 Yes, Fiber: 1 Yes, Sugar: 25 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
