Sweet and Spicy Chicken
This sweet and spicy chicken is full of flavor, with honey and light brown sugar creating a sticky-sweet sauce, complemented by the spiciness of sriracha and red pepper flakes. The fresh, minced garlic and ginger add savory depth that elevates this dish. I’m all about any naturally gluten free dinner that features sweet-heat flavors, and my kids are all about Asian-inspired meals, so you know this one is on my menu on repeat.
Delicious Details
- Cuisine Inspiration: Asian
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
I love recreating my favorite Chinese takeout recipes at home, maintaining the great flavors while making them gluten free and simple. Some of our favorite recreations so far are slow cooker orange chicken, beef and broccoli, and this sweet and spicy chicken. These types of recipes are truly some of my kids’ favorites, so it’s always a good choice for dinner in our house.
If you’re looking for a flavorful dinner that’s ready in just 20 minutes, this sweet and spicy chicken is it. There’s no deep frying, no marinating, no breading or dredging. The chicken cooks in less than 10 minutes on the stovetop, then the sauce ingredients are stirred in. Five minutes later, it’s ready to serve over rice. (You definitely want the rice to soak up every bite of the sticky-sweet sauce!) So easy, so good.
Why This Sweet and Spicy Chicken Is So Good
- Sticky-sweet with a kick of heat. This sweet and spicy chicken is, well…sweet and spicy. The sauce itself is sticky and sweet, thanks to the honey and brown sugar, but sriracha adds some heat and depth to the flavor. It won’t burn your tongue off, but it really balances the honey so nicely.
- Faster than takeout. I can have this chicken on the table, ready to enjoy, in less than 20 minutes. That’s faster than takeout and about half the time of ordering delivery. I love that it’s so easy to make while still packing a whole lot of flavor in every bite.
- No breading or frying. A lot of Chinese takeout-inspired recipes involve breading the chicken and deep-frying it. I skipped that here, opting to simply cook the chicken in a bit of avocado oil on the stovetop. It still browns nicely, there’s no need for gluten free swaps, and it keeps the prep so simple.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Avocado oil – I prefer to use avocado oil as it has a higher smoke point than olive oil.
- Chicken – I prefer chicken tenderloins, cut into cubes, but you can use boneless, skinless chicken breasts or even chicken thighs.
- Salt & pepper
- Honey & brown sugar – The combination of honey and brown sugar works so well together to create the sticky and sweet element of the sauce.
- Sriracha sauce – Adds the spicy element to the sweet and spicy.
- White wine vinegar – Raw cider vinegar, red wine vinegar, or even distilled vinegar also work here. It adds acidity to balance the sweetness.
- Garlic & ginger – Fresh ginger and garlic are key for adding that robust zingy flavor.
- Red pepper flakes – Adds a bit of additional heat.
- Green onions – I add these as a final garnish for a pop of color and flavor.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Handheld Grater – after peeloing your ginger with a spoon (trust me on this trick!), this is the easiest tool for grating ginger to add to recipes. I also use this for garlic, cheese, chocolate, and more.
- Sriracha Sauce – obviously essential for this recipe, and I prefer the classic Huy Fong brand. I drizzle it on Egg Roll in a Bowl and Chicken and Vegetable Stir Fry too.
- Stainless Steel Pan – if you like this skillet in these photos, grab one becasue you’ll love having the high sides any time you make a saucy dish.
How To Make Sweet and Spicy Chicken
This is one of the easiest chicken recipes ever. It’s really ready in less than 20 minutes!
- Prep. Dice the chicken, mince the garlic and ginger, and slice the green onion. Heat the oil over medium in a pan.
- Cook the chicken. Add the chicken and season with salt and pepper. Cook for 5-7 minutes, flipping once, until it reaches 165°F.
- Add the other ingredients. Reduce the heat to low. Add the remaining ingredients (except for the green onions).
- Let the sauce thicken. Stir the chicken in the sauce for about 3-4 minutes, until the sauce thickens.
- Enjoy. Sprinkle the green onions on top. Serve and enjoy.
Customize the Spice Level
As written, this sweet and spicy chicken is sweet with a nice kick from the sriracha and red pepper flakes. It’s not super spicy but there’s definitely a bit of heat to it.
That said, it’s super easy to customize the spice level to your preferences.
For a spicier version of this chicken, add more sriracha to the sauce. You can also add some cayenne pepper.
For a less spicy version, use less sriracha and skip the red pepper flakes.
If you’re not sure, I recommend starting with less than giving it a taste. You can always add more sriracha but you can’t take it away once it’s added!
Recipe Tips & Variations
This sweet and spicy chicken recipe is so simple that I truly don’t have a ton of tips to share, but here are my best ones.
- Flip the chicken once. Let the chicken cook undisturbed for the first several minutes. Flip only when the pieces start to brown on the bottom and easily release from the skillet on their own.
- Preheat the pan. The pan and oil should be hot before adding the chicken. This ensures it starts cooking immediately and browns nicely on the bottom.
- Taste the sauce. After adding the sauce ingredients to the cooked chicken, give it a taste and adjust. If you’re not sure how spicy you want it, start by using less of the sriracha and red pepper flakes to see how spicy you want the sauce. You can omit the red pepper flakes completely, if you prefer, but they do add a little extra heat to the chicken.
- Double/triple the recipe. You can easily double or triple this recipe by doubling or tripling the ingredient amounts. This is great if you like having leftovers for lunch!
Proper Storage
- Fridge: Store sweet and spicy chicken in an airtight container in the fridge. It’s best enjoyed within 4 days.
- Reheat: Reheat the chicken in the microwave or on the stovetop until heated through.
Make It A Meal
- Rice: We love to serve sweet and spicy chicken over rice, whether it’s jasmine rice or basmati rice. Fried rice is also a great option, just skip the chicken in the fried rice and serve this sweet and spicy chicken on top.
- Noodles: Noodles are also great for soaking up the sauce. We also serve these over rice noodles frequently. Chow mein or lo mein noodles would be great, too, if you don’t need to be gluten free.
- Veggies: To round out the meal, I usually add some broccoli (usually my air fryer broccoli) or stir-fried peppers along with the rice or noodles.
More Easy Chicken Recipes
Sweet and Spicy Chicken
Ingredients
- 2 Tablespoons avocado oil
- 1 pound boneless, skinless chicken breasts or tenderloins , cut into cubes
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup honey
- ¼ cup light brown sugar
- 2-4 Tablespoons sriracha sauce
- 1 Tablespoon white wine vinegar
- 1 Tablespoon water
- 2 teaspoons minced garlic (2 garlic cloves)
- 2 teaspoons minced fresh ginger (about a 2-inch piece)
- ½ teaspoon red pepper flakes
- 2 thinly sliced green onions
Instructions
- To a skillet over medium heat, add the 2 Tablespoons avocado oil. Once hot, add the 1 pound boneless, skinless chicken breasts or tenderloins and season it with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Cook for 5-7 minutes or until cooked through, and the juices run clear, flipping only once the pieces start to brown and release from the skillet on their own. You want an internal temperature of 165°F.
- Reduce the heat to low and add the ⅓ cup honey, ¼ cup light brown sugar, 2-4 Tablespoons sriracha sauce, 1 Tablespoon white wine vinegar, 1 Tablespoon water, 2 teaspoons minced garlic, 2 teaspoons minced fresh ginger, and ½ teaspoon red pepper flakes. Stir for 3-4 minutes or until the sauce has thickened. Sprinkle the green onions on top.
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