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Sweet and Spicy Chicken Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Asian


Sweet, tangy, and spicy chicken thighs served over jasmine rice. A simple homemade spin on classic takeout.


  • 2 pounds boneless, skinless chicken thighs, cubed (can also use chicken breast)
  • 1 1/2 cups uncooked jasmine rice
  • 2 tablespoon olive oil
  • 23 green onions, diagonally thinly sliced
  • 1 tablespoon sesame seeds
  • 12 tablespoons cornstarch
  • salt and pepper to taste

sweet & spicy sauce

  • 1/2 cup honey
  • 1/2 cup orange juice (1 orange freshly squeezed)
  • 1 tablespoon sriracha
  • 1 tablespoon low-sodium soy sauce
  • 1 large garlic clove, minced
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons cornstarch


  1. In a small bowl or measuring glass, whisk together all sweet and spicy sauce ingredients. Set aside.
  2. Place chicken in a bowl. Sprinkle with 1 tablespoon of cornstarch. Toss to lightly coat the chicken. Add more as needed.
  3. Cook rice according to the instructions on the package. Set aside.
  4. While rice is cooking, heat two tablespoons of olive oil on medium heat in a large pan or skillet. Add chicken, season with salt and pepper, and cook until golden and fully cooked through, about 10 minutes.
  5. Add the sweet and spicy sauce to the pan and bring it back to a gentle simmer. Simmer until the sauce thickens and fully coats the chicken, about 3-5 minutes.
  6. Serve chicken over rice. Garnish with sesame seeds and green onions.


  • Serving Size: 1
  • Calories: 537
  • Sugar: 18.8g
  • Sodium: 465mg
  • Fat: 15.9g
  • Saturated Fat: 8.2g
  • Carbohydrates: 63.4g
  • Fiber: 4.3g
  • Protein: 39g
  • Cholesterol: 93mg

Keywords: sweet and spicy chicken, asian chicken


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