Sriracha Honey Chicken

Sriracha Honey Chicken

For the holidays my family and I like to head back home to New York, not Manhattan but rather the place modern civilization forgot – Albany.  As we are last minute shopping for Christmas (I know, we’re crazy right?) we ass the food court. The smells of everything deep fried do absolutely nothing for me, but then this lady jumps out of nowhere shoving a piece of chicken in my face. Now if it hadn’t been food court ‘food’ I likely might have been tempted to give it a try- I mean it smelled delicious and looked pretty tasty but the thought of how much MSG was in that one bite turned me off completely.  But here’s the thing, each mall we went to had the SAME thing. The lady in front of the Chinese food kiosk pushing some sort of deep fried meat at the passers by. From New York all the way to Pennsylvania (my family is sort of spread out), it was always the same. SO whats a good way to get this fantastic taste at home, all the taste but none of the msg, cornstarch, flour or whatever it is they are using at those places. Then it happened, a post with just such a recipe popped into my FB newsfeed courtesy of Creme de la Crumb. So I tweaked the recipe ever so slightly and decided it was post worthy for my recipe stash, which of course I had to share with all of you.

http://lecremedelacrumb.com/2014/12/honey-sriracha-chicken.html
Sriracha Honey Chicken
Print Recipe
Sweet and spicy never tasted so good. It's like satisfying your dirty chinese food craving without getting the guilty feeling, oh and the take out food bloating 10 mins after eating the last bite. No seriously, it's that good!
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
http://lecremedelacrumb.com/2014/12/honey-sriracha-chicken.html
Sriracha Honey Chicken
Print Recipe
Sweet and spicy never tasted so good. It's like satisfying your dirty chinese food craving without getting the guilty feeling, oh and the take out food bloating 10 mins after eating the last bite. No seriously, it's that good!
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Ingredients
  • 3 chicken breasts cubed
Sauce
Servings: people
Instructions
  1. In medium saucepan, combine the 1 cup water, sriracha, soy sauce, garlic, sugar and honey. Stir. Bring the mixture to a boil over medium heat. Whisk together the 2 tbsp arrowroot and 1 tbsp water until fully resolved (no lumps) then add to the sauce pan and stir. Reduce the heat to low.
  2. Add the diced chicken and 1/3 cup arrowroot to a large plastic bag. Blow some air in the bag and seal the bag, shake until all the chicken has been covered in the powder. Drizzle a large pan or skillet with coconut oil (or cooking oil of choice), on medium heat. Add chicken and sauté until golden brown,making sure the chicken is cooked through.
  3. Add the chicken to the sauce and stir to coat well. Garnish with crushed pepper flakes if desired, serve over warm rice.
Recipe Notes

recipe courtesy of Creme de la Crumb

If you don’t want to use arrowroot you can substitute it for Konjac flour, it’s non-gluten, non gelatinous, no calories and thickness better than cornstarch an many of the substitutes on the market. It’s great for diabetics duet it’s lack of sugar and those with sensitivities or allergies as it is gluten free.

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