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!
1 1/2lbschicken breasts, skinless, boneless, cut into 1-inch pieces
1/2tspchili powder
1/2tspgarlic powder
1/2tspsalt
Sweet & Spicy Sauce
6tbspcoconut aminos
3tbsphoney
1tbspsriracha
1tspgarlic, minced
1/4tspcrushed 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.