Go Back
–+ servings
Overhead view of creamy honey sriracha chicken on a white plate, sliced chicken thighs in coconut sauce drizzled with chili oil and black sesame seeds, beside a dome of jasmine rice topped with chives.
Print Recipe
Be the first to rate this recipe!

Honey Sriracha Chicken

Golden chicken thighs simmered in a garlic butter, honey and sriracha coconut sauce, served over jasmine rice with bok choy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian Fusion
Servings: 2
Calories: 799kcal
Author: Emily Roz

Ingredients

For the chicken

  • 2 tablespoons all-purpose flour seasoned with salt and black pepper
  • 4 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil plus a drizzle more for the sauce

For the honey sriracha sauce

  • 5 garlic cloves minced
  • 2 tablespoons salted butter
  • 2 tablespoons sriracha
  • 1 tablespoon light soy sauce
  • 1 tablespoon honey
  • 1 13.5 oz can coconut milk (400ml)
  • ⅔ cup chicken stock 160ml

To serve

  • 2 baby bok choy pak choi, trimmed
  • 2 servings cooked Thai jasmine rice
  • Chives finely chopped
  • Chili oil or chili crisp optional

Instructions

  • Coat the chicken thighs in the seasoned flour, shaking off the excess.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Fry the thighs for 3 to 4 minutes per side until golden but not cooked through. Transfer to a plate.
  • Turn the heat to medium. Add a drizzle more oil to the same pan, then the garlic and butter. Stir-fry for about 2 minutes until aromatic, scraping up the browned bits from the base of the pan.
  • Add the sriracha, soy sauce and honey. Fry for a couple of minutes until bubbling and a glaze has formed.
  • Pour in the coconut milk and chicken stock. Bring to a gentle boil, then reduce to a simmer.
  • Return the chicken and any resting juices to the pan and simmer for 5 minutes, until cooked through (165F / 74C).
  • Meanwhile, cook the bok choy in salted boiling water for 2 minutes. Drain and set aside.
  • Lift the chicken onto a chopping board and slice. Plate the rice, arrange the chicken and bok choy around it, ladle over the sauce, and top with chives and chili oil. Enjoy my friends!!

Notes

  • The chicken is cooked when it reaches 165F (74C) in the thickest part.
  • Keeps 3 days in the fridge. Store the rice separately, and reheat the sauce with a splash of stock or water.
  • Gluten-free: use cornstarch instead of flour and tamari instead of soy sauce.
  • Bok choy is sold as pak choi in the UK.

Nutrition

Calories: 799kcal | Carbohydrates: 23g | Protein: 102g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 1650mg | Potassium: 1843mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5538IU | Vitamin C: 69mg | Calcium: 171mg | Iron: 3mg