Ingredients
1 lb boneless skinless chicken breast, cubed
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
2 tbsp vegetable oil
1/3 cup honey
1 tbsp sriracha
1 tbsp soy sauce
Instructions
Mix 1/4 tsp salt with 1 cup cold water. Add chicken cubes and let brine for 20 minutes. Pat dry thoroughly.
In a bowl, combine flour, paprika, garlic powder, and salt.
Heat oil in a large skillet over medium-high heat. Dredge chicken in flour mixture, shake off excess, and add to skillet.
Cook for 5-7 minutes, turning occasionally, until golden and internal temperature reaches 165°F (74°C).
In a small bowl, whisk together honey, sriracha, and soy sauce until smooth.
Pour glaze over chicken, stir to coat evenly. Cook 1-2 more minutes until glaze is bubbly and slightly thickened.
Transfer to serving dish and serve immediately.
Notes
For gluten-free option, substitute all-purpose flour with gluten-free flour.
Adjust sriracha amount to control spiciness.
Serve with rice, quinoa, or a green salad. Store leftovers in an airtight container up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Lean Chicken
- Method: Sautéing
- Cuisine: American
- Diet: General
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 0.25g
- Protein: 25g
- Cholesterol: 80mg