These chicken bites are both sweet and spicy thanks to a sticky 5-ingredient sauce! Serve over cauliflower or traditional rice and with veggies for an incredible meal or offer them to guests as an appetizer.

These chicken bites have some heat, some sweetness, and boy oh boy just wait until you try this easy sauce!

To start, cut your chicken breasts into 1-inch pieces. Then sauté them in little oil so they’re browned but not quite cooked through.

Stir together your sauce ingredients. Pour the sauce (it will be thin at this point) into the skillet with your browned chicken. Let that sauce simmer for five minutes. It will bubble as it thickens and reduces. That’s it! The finished sauce will be sticky and cling beautifully to each chicken bite. Ahhh it is SO GOOD!

You’re welcome to adjust the heat in this recipe by increasing or decreasing the amount of sriracha you use in the sauce. I personally wouldn’t increase the crushed red pepper flakes though. A little of that goes a very long way!

How to enjoy? You’ll get 2 to 4 servings out of this recipe depending on what you serve it with to round out your meal. I recommend serving over cauliflower or traditional rice with a side of roasted veggies. That right there is my idea of a perfect meal and will yield 4 servings.

You can totally serve this chicken as an appetizer as well! Just be sure to keep it warm!

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Sweet & Spicy Chicken Bites

These chicken bites are both sweet and spicy thanks to a combination of honey, sriracha sauce, and crushed red pepper flakes! Serve them over cauliflower or traditional rice and with veggies for an entree. Or even enjoy them as a deliciously addictive appetizer!

Ingredients

Chicken

  • 1 1/2 tbsp olive or avocado oil
  • 1 1/2 lbs chicken breasts, skinless, boneless, cut into 1-inch pieces
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Sweet & Spicy Sauce

  • 6 tbsp coconut aminos
  • 3 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp garlic, minced
  • 1/4 tsp crushed red pepper flakes

Instructions

  • Add oil to skillet. Heat on medium high. Once oil is hot, add your chicken pieces. Season with chili powder, garlic powder, and salt. Stir. Sauté for 4 to 5 minutes uncovered, flipping occasionally. Chicken should have some browning on the outside and will be close to cooked through when done.
  • Meanwhile, stir together coconut aminos, honey, sriracha, minced garlic, and crushed red pepper flakes in a medium bowl. Taste. If it's not hot enough for your liking add one extra teaspoon of sriracha (I always do!).
  • Pour sauce into skillet with chicken. (Sauce will be thin at this point.) Let it all simmer (sauce will get bubbly) on medium-high heat for 4 to 5 minutes or until sauce has thickened and chicken is completely cooked through.

Notes

Use your favorite brand of sriracha! I prefer Yellowbird Organic Sriracha because it has a simple and very clean ingredient list. Plus it just tastes amazing!
Afraid of a little heat? If you want to decrease the heat in this dish simply start with less sriracha in the sauce. Taste and add more as desired! For more heat you can increase the sriracha. Although this recipe calls for 1 tablespoon we tend to go with 1 tablespoon PLUS 1 teaspoon for extra spiciness in my home!
You’ll get 2 to 4 servings out of this recipe depending on what you serve it with to round out your meal. I recommend serving over cauliflower or traditional rice with a side of roasted veggies. That right there is my idea of a perfect meal and will yield 4 servings.
Nutrition information is based on 4 servings.

Nutrition

Calories: 268kcal, Carbohydrates: 18g, Protein: 36g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 109mg, Sodium: 1090mg, Potassium: 629mg, Fiber: 1g, Sugar: 13g, Vitamin A: 162IU, Vitamin C: 5mg, Calcium: 9mg, Iron: 1mg

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