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25-Minute Honey Sriracha Chicken & Rice Skillet

Sweet-heat glazed chicken breast in one skillet, served over fluffy rice cooked in the same pan — 25 minutes, about 34g protein per serving (estimated).
Print Recipe
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil avocado or canola
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated; optional but recommended
  • 0.33 cup honey
  • 3 tbsp sriracha plus more to taste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice plus wedges for serving
  • 1.75 cups low-sodium chicken broth
  • 1 cup instant white rice uncooked
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • Large deep skillet with lid (12-inch)
  • Tongs or a wooden spoon

Method
 

  1. Pat the chicken pieces dry. Toss with the cornstarch, salt, and pepper until evenly coated — the cornstarch is what gives the glaze something to cling to.
  2. Heat the oil in a large deep skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if crowded) and sear until golden and cooked through, about 6–7 minutes, turning once. Transfer to a plate.
  3. Reduce the heat to medium. Add the garlic and ginger; cook 30 seconds until fragrant. Whisk in the honey, sriracha, soy sauce, rice vinegar, and lime juice. Simmer 1–2 minutes, until slightly thickened and glossy.
  4. Return the chicken to the skillet and toss to coat every piece in the glaze. Transfer the glazed chicken to a clean bowl and cover loosely to keep warm.
  5. Pour the chicken broth into the same skillet, scraping up the caramelized glaze bits — that's flavor. Bring to a boil, stir in the instant rice, cover, and remove from heat. Rest 5 minutes.
  6. Fluff the rice with a fork. Spoon the glazed chicken over the rice, drizzle with any glaze left in the bowl, and shower with green onions and sesame seeds. Serve with lime wedges.

Notes

Food safety: chicken must reach 165°F internal — the hard sear plus the glaze simmer gets you there. Leftovers 4 days refrigerated; reheat to 165°F. Freezing not recommended (glaze texture suffers). Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.