There’s a pretty good chance that the recipe I’m sharing today is my kids new favourite party food: Honey Sriracha Glazed Chicken Bites. They are every bit as delicious as they look.
On top of just plain looking pretty, they beyond easy to throw together and don’t require anything more exotic than ingredients I can find at our little tiny local grocery store. Okay, the fresh chives might be a stretch for their ultra limited produce section (as in potatoes, onions, cucumbers, bagged salad, questionable oranges, and bananas) but everything else? You betcha. And if our little grocery has it, I guarantee you can find it near you, too.
This is as easy as browning cubes of boneless, skinless chicken breast in a hot pan and tossing in a 4 ingredient glaze that was stirred together in the measuring cup used to measure the ingredients. The glaze boils up almost immediately and coats the chicken with glorious stickiness as it bubbles and thickens and darkens to an almost mahogany colour. It’s hard to beat Honey Sriracha Glazed Chicken Bites as a high-protein after school or weekend snack, a party starting appetizer, or even over rice with a side of roasted Spicy Asian Broccoli for a light and satisfying dinner or lunch.
I had to whack peoples’ hands with a wooden spoon to keep them off of the goods until I’d photographed them.
The second, and I DO mean the second I gave the green light, the scene was like this. They didn’t stand up until that bowl was clean. In fact, they assured it was clean by dragging the cucumber slices around the inside of the bowl to scrape up what little glaze was stuck to it.
- 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 over done 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 coloured 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 do add a little fresh green to the party.
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Honey Sriracha Glazed Chicken Bites
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 colour.
- 1/2 cup mild honey
- 2 tablespoons sriracha
- 1 teaspoon soy sauce
- 1 garlic clove minced or pressed
- 1/2- inch section of fresh ginger root or 1/2 teaspoon dried ground ginger, grated
- 4 boneless skinless chicken breasts
- spray olive oil
- minced chives
- 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.