Make these delicious Honey Sriracha Chicken Tenders on the stove top. Just toss seasoned chicken with sriracha and honey. Then, serve them on a salad or in a wrap.
30 minutes
Minimal prep
You’ll Learn: The pan-searing technique for juicy chicken with golden edges
Worth It: Simple method, great results without fussy steps
Bonus: Great for meal prep and make-ahead
Honey sriracha sauce is the perfect spicy sweet combo
When I worked as a waitress in a breakfast restaurant we would experiment with different chicken tenders sauces. My favorite combos were always the ones with hot sauce in them.
We always tossed the chicken tenders in the sauces in a bowl so they were completely coated. I wanted these chicken tenders to also be completely coated with the spicy sweet sauce.
I started with boneless skinless chicken tenders and seasoned them with a simple seasoning mixture. Then, I cooked the tenders in the seasoning and finally tossed in the sticky sweet sauce.
Make these delicious and addicting sriracha chicken tenders in less than 30 minutes. They are great for meal prep because you can enjoy them in so many different ways!
Serving suggestions
Amy and I have made these honey sriracha chicken tenders 3 times in the last week because they’re so good. There are so many ways to serve them.
They are delicious in sandwiches, wraps and salads, but also can be served on some white or brown rice with stir fry veggies.
My favorite way to have them is on a salad with a honey sriracha vinaigrette. I made the salad with romaine lettuce, cucumbers, lots of goat cheese, pickled red onions and the sliced chicken tenders.
Then I toss it all in the honey sriracha vinaigrette below. Garnish the salad with sliced green onions and sesame seeds.
Honey Sriracha Vinaigrette
- 1 tsp sriracha
- 1 tsp honey
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 1 tbsp mayonnaise
Add all ingredients to a mason jar. Put the lid on and shake it up!
You can also use this honey sriracha chicken in wraps and on sandwiches. I like to make a wrap with goat cheese, pickled red onions, pieces of romaine lettuce and the sriracha chicken tenders.
Roll is all up in a large tortilla and cook on a flat pan until golden brown on the outside. Slice in half on a diagonal and dip into ranch dressing.
What kitchen tools will I need to make this spicy sweet chicken recipe?
- Cast iron skillet or large frying pan
- Measuring spoons
- Measuring cups
- Mixing bowls
It is best to use a cast iron skillet for this recipe. The skillet retains heat and allows the sauce to get thick and sticky so that the tenders get evenly coated. I use a 10″ cast iron skillet for this recipe, but if you have a smaller skillet you can cook the tenders in batches.
What ingredients will I need to make these seasoned chicken tenders?
- Boneless skinless chicken tenders
- Salt
- Pepper
- Garlic powder
- Oil
- Honey
- Sriracha
Ingredient Substitutions
You can use whole boneless skinless chicken breasts instead of chicken tenders. Just cut each breast into about 2-3 tenders.
You can also use whole boneless skinless chicken thighs, but they will take a bit longer to cook. I am not sure of the exact cooking time, just check that the internal temperature reaches 165F.
The best thing about this easy recipe is the sweet and spicy flavor combo. I obviously use honey and sriracha to create this flavor combination, but you can use any hot sauce in place of the sriracha.
How to make Honey Sriracha Chicken Tenders
Step 1: Season tenders and prepare sauce
To begin, combine salt, pepper, and garlic powder in a small bowl. Then, season chicken tenders on all sides with the seasonings.
Next, mix together honey and sriracha in a small bowl and set to the side.
Step 2: sear the seasoned chicken tenders
Then, heat oil in a heavy bottom frying pan over medium heat. I like to use a cast-iron skillet for this honey sriracha chicken recipe.
Once the oil is hot add the chicken tenders to the pan.
Next, cook the chicken tenders for 5 minutes turning about every 2 minutes.
Step 3: toss tenders in honey sriracha sauce
Reduce the heat to medium-low and add the honey sriracha sauce to the pan.Then, cook the honey sriracha chicken over medium-low heat for 3 minutes.
Turn them frequently to coat the tenders in the sauce. The chicken tenders should be cooked through at this point.
Ensure that the chicken is cooked through with an electronic thermometer. Check to make sure the internal temperature reaches 165F.
Step 4: Enjoy!
Finally, allow the tenders to cool slightly and enjoy! Slice the tenders and enjoy on salads, sandwiches and wraps.
Make a double batch
I like to make a double batch of this sriracha chicken for meal prep. If you double the recipe, cook the chicken in two batches so that you do not overcrowd the pan.
Storage and reheating
Once prepared, allow the honey sriracha chicken tenders to cool completely. Then, place in an airtight container and store in the fridge for up to 4 days.
I like to serve the leftovers chilled from the fridge on a salad or a wrap. If you want to reheat them, heat them gently on the stovetop in a lightly oiled pan until warmed through.
Check out these other delicious chicken tender recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Honey Sriracha Chicken Tenders
Ingredients
- 1 lb boneless skinless chicken tenders
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1 tbsp oil
- 3 tbsp honey
- 1.5 tbsp sriracha
Instructions
- Combine salt, pepper, and garlic powder in a small bowl
- Season chicken tenders on all sides with the seasonings
- Mix together honey and sriracha in a small bowl and set to the side
- Heat oil in a heavy bottom frying pan over medium heat – I used a cast iron skillet
- Once the oil is hot add the chicken tenders to the pan
- Cook for 5 minutes turning about every 2 minutes
- Reduce the heat to medium-low and add the honey sriracha sauce to the pan
- Cook over medium-low heat for 3 minutes turning frequently to coat the tenders in the sauce
- The chicken tenders should be cooked through at this point, but you can check to make sure the internal temperature reaches 165F
- Allow the tenders to cool slightly and enjoy!
Recipe Notes
- I usually make a double batch of these. If you do this you may want to cook the batches separately as to not overcrowd the pan.
- I serve leftovers cold on a salad – if you want to reheat them, reheat over low heat in a lightly oiled skillet
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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