honey sriracha chicken


The most amazing chicken dish you will ever make in your entire life.  The right amount of spicy and sweet.

Serves perfect with rice or quinoa.


  • 2 tbs tapioca flour (+2 tbs water)
  • 1 cup water
  • 2-3 tbs sriracha (varying on spicy preference)
  • 3 tbs low sodium soy sauce*
  • 1 large clove garlic, grated
  • 1/4 cup coconut sugar
  • 1.5 tbs honey
  • 3 chicken breasts, cubed
  • 1/4 cup tapioca flour


In a small bowl, mix the 2 tbs tapioca flour and 2 tbs water.

In a medium saucepan, on medium high heat, combine the water, sriracha, soy sauce, grated garlic, sugar and honey.  Bring to a boil and add the tapioca slurry.  Immediately lower heat to low and stir until sauce thickens.  Shut off heat.

In a large ziploc bag or bowl, mix the chicken cubes with the 1/4 cup tapioca flour, so that they are fully coated.  Drizzle a large skillet with oil and add the chicken cubes.  Cook them on medium high heat — about 3-4 minutes per side — make sure they are cooked through.  Next, pour the sriracha sauce mixture over the chicken and mix to coat.

Yields 4 servings.


  1. Recipe adapted from lacremedelacrumb.com – one of my fave blogs.
  2. *Make it gluten free by using Tamari Sauce instead of soy sauce.
  3. You can also use cornstarch or arrowroot powder, in place of the tapioca flour/starch.
  4. Any sugar will work.

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