Sweet and Spicy Chicken

Ingredients:

4 boneless, skinless chicken breasts

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons sriracha sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Sesame seeds and chopped green onions, for garnish

Directions:

Prepare the Marinade: In a medium bowl, whisk together honey, soy sauce, sriracha sauce, rice vinegar, minced garlic, and grated ginger until well combined.

Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld.

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, discarding the used marinade. Season both sides of the chicken breasts with salt and freshly ground black pepper. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.

Add the Reserved Marinade: Reduce the heat to low and pour the reserved marinade over the cooked chicken. Simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken thoroughly.

Serve: Transfer the chicken to a serving platter, spooning any remaining sauce from the skillet over the top. Garnish with sesame seeds and chopped green onions. Serve hot alongside steamed rice or your favorite vegetables.

Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes

Kcal: Approximately 350 kcal per serving | Servings: 4 servings