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.

chicken breast honey sriracha garlic ginger soy sauce

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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.

Refer: Crispy Cheddar Chicken inspired by The Dairy Good Cookbook | Guide to the Kitchen – Coral

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.

Kids attacking Honey Sriracha Glazed Chicken Bites

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.

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Simple Honey Sriracha Glaze Chicken Bites

Cook’s Notes

  • 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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