THE RECIPE JOURNAL · Main Course
Glazed Sweet Sriracha Chicken
This recipe combines the perfect balance of sweet and spicy flavors for a deliciously sticky and satisfying meal. It’s quick to make and sure to become a favorite for any weeknight dinner.
FROM THE KITCHEN • Glazed Sweet Sriracha Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large skillet over medium heat. Toss in the onion and garlic, cooking them until the onion becomes soft and fragrant—about 5 to 7 minutes. Turn up the heat to medium-high and add the chicken to the pan. Cook and stir it around until it’s no longer pink inside and the juices run clear, which should take about 5 to 10 minutes. Next, pour in the water, soy sauce, and Sriracha, stirring everything together. Lower the heat back to medium, cover the skillet, and let it simmer gently for about 30 minutes. Finally, stir in the marmalade and let the mixture simmer until the chicken is super tender and starting to fall apart, around 15 more minutes.
Why you’ll love it
This dish offers the perfect balance of sweet and spicy flavors that excite your taste buds. It’s easy to make and comes together quickly, making it great for busy weeknights. The sticky glaze adds a delicious coating that keeps the chicken juicy and flavorful.
How to serve
Serve alongside steamed jasmine rice or fluffy quinoa to soak up the flavorful sauce. Add a side of sautéed vegetables like broccoli or snap peas for a fresh crunch. Garnish with chopped green onions or sesame seeds for extra texture and color.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the glaze from drying out. Avoid microwaving for long periods to maintain the best texture and flavor.
