There is for sure a picture circulating in someone’s group text of me hanging off my balcony trying to capture this plate of Honey Sriracha Chicken in the last bit of day light 😂 The things I do for a good food pic. Who’s ready for daylight savings time to be over?? 🙋🏻♀️ I had no idea how crucial natural lighting was when I first started blogging but OMG it is seriously key! Regardless of the phenom lighting, this recipe is one of my staples that I have been making long before I started this account and it also happens to be Mitch’s all time fav! He’s being extra nice lately for some reason (🤨 @mitchblev) so I thought I would cook his fav ❤️ Hope you enjoy the recipe as much as we do!
Honey Sriracha Chicken
- 1-1 1/2 lbs chicken breast
- 2 tbsp honey
- 2-3 tbsp sriracha
- 1/2 cup coconut aminos
- 2 minced garlic cloves
- 1 lime
- 2 tsp tapioca starch optional
- Marion's Kitchen Coconut Sriracha for topping
- sesame seeds for topping
- red chili flakes for topping
Place chicken breast cut into bite sized pieces in your slow cooker and turn the heat to high. Add in your sauce which is a mixture of honey, sriracha, coconut aminos (from @traderjoes), garlic and juice from 1 lime. Cook for 2-3 hours on high.
Once it’s done, either serve immediately OR if you want to thicken the sauce (optional but recommended) add tapioca starch (corn starch works too). Whisk in for about 2-3 minutes until the sauce becomes thick then add the chicken back in and coat with the sauce.
I topped with @marionskitchen coconut sriracha (found it at @sprouts - SO good), sesame seeds and red chili flakes. Served with steamed broccoli and brown rice.