The combination of honey and sriracha makes me so happy. Over on my column, this combination has reared its spicy little head on many occasions like here and here. There are people in this world who really enjoy sweet and salty combos and though I understand it, I don’t think there’s anything better than a sweet and spicy combination..

I don’t always attempt a lot of Asian cuisines for the simple reason of some of the recipes that I’ve collected have way too many ingredients. Some of those ingredients are either super-expensive or crazy difficult to find. I’m all about making (and eating) really nice meals without having to put in too much work. Do you feel me? I know you do. Even though I do have a cabinet full of random ingredients that I don’t use all of the time, I do not have all of the time in the world to go shopping for rare and random ingredients to make one dish that frankly, isn’t promised to come out well.

Anyway, enough of my ranting. I found this recipe on Creme De La Crumb and when I saw the ingredient list, I was sold!

Here’s what you’ll need to whip this up for dinner this week:

Barely adapted from Creme De La Crumb:

For the chicken:
3 chicken breasts, cut into chunks
1/3 cup cornstarch

For the sauce:
1 cup water
2 tbsp. sriracha (can add more if you like)
5 tbsp. soy sauce
1 tbsp. garlic, minced
1/4 cup sugar
2 tbsp. honey
2 tbsp. cornstarch + 2 tbsp. cold water
green onions, chopped for garnish (optional)

In a small saucepan combine 1 cup of water, sriracha, soy sauce, garlic, sugar and honey; stir. Bring mixture to a boil.

In a small bowl, whisk together the cornstarch and water (2 tablespoons of each). Add  mixture to the honey sriracha sauce and stir until thickened. Reduce heat.

Grab a large a large plastic bag (like a Ziploc) and add the chicken and 1/3 cup of cornstarch to it. Seal the bag (duh) and shake, shake, shake to coat the chicken.

In a large skillet, drizzle a bit of olive oil and heat over medium heat. Add chicken and saute until browned and chicken is cooked through. Add the sauce and stir to coat.

Serve over rice and top with chopped green onions.

Yummers – can’t wait to make this again!