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Honey Sriracha Garlic Chicken with Fluffy Rice

This Honey Sriracha Garlic Chicken with Fluffy Rice is a perfectly balanced sweet and spicy chicken dinner that's easy enough for weeknights yet impressive enough for guests. Tender chicken breasts are marinated in a rich blend of sriracha, honey, garlic, and lemon, then baked to juicy perfection and served over fragrant rice. The glossy, sticky glaze delivers bold flavor in every bite — fiery, sweet, and irresistibly garlicky. A satisfying, high-protein meal that comes together effortlessly and tastes like restaurant-quality comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts boneless and skinless
  • 2 cloves garlic crushed
  • 5 tablespoons sriracha sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil plus extra for searing
  • 0.5 piece lemon juiced
  • 2 stalks spring onions finely sliced lengthwise
  • 1 tablespoon sesame seeds toasted, for garnish
  • 2 servings rice cooked as desired

Method
 

Cooking Instructions
  1. In a bowl, mix together sriracha, honey, lemon juice, olive oil, and crushed garlic until well combined.
  2. Add chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, or up to 2 hours for deeper flavor.
  3. Remove chicken from the fridge 30 minutes before cooking to bring it to room temperature.
  4. Preheat the oven to 180°C (fan). Heat a drizzle of olive oil in a frying pan over medium-high heat.
  5. Sear chicken breasts for 2–3 minutes on each side until golden brown, then transfer to a baking dish.
  6. Bake the chicken for 35–45 minutes, depending on the size, until fully cooked and the internal temperature reaches 74°C (165°F).
  7. While the chicken bakes, cook the rice according to package instructions until fluffy.
  8. Slice the spring onions lengthwise and soak them in iced water until they curl and become crisp.
  9. When the chicken is done, let it rest for 10 minutes before slicing.
  10. Serve the sliced chicken over the cooked rice. Spoon over the remaining sauce from the baking dish, and garnish with spring onions and sesame seeds.

Notes

  • Allowing the chicken to marinate enhances flavor and tenderness — don’t skip this step.
  • For a thicker sauce, simmer leftover marinade separately until slightly reduced before drizzling over the chicken.
  • Use jasmine or basmati rice for a fragrant base that absorbs the sauce beautifully.