Ingredients

500g (1lb) breast fillets, skinless and boneless (2 large)

1/2 tsp salt

1/2 tsp pepper

1 1/2 tbsp rice flour or all-purpose/plain flour

1 1/2 tbsp oil (vegetable or canola)

2 tsp sesame oil

2 garlic cloves, finely minced

2 tsp ginger, finely minced

1 tsp chilli flakes or red pepper flakes (reduce for less spicy)

1/2 cup water

3 tbsp sriracha (substitute ketchup for milder flavor)

1 tbsp soy sauce (light or all-purpose)

1/4 cup honey (substitute brown sugar)

3 tbsp lime juice (substitute 2 tbsp rice vinegar)

Green onion, finely sliced

Sesame seeds

Fresh chilli (optional)

Lime wedges (for serving)

Instructions

Step 1: Cut each chicken breast in half horizontally to form 4 steaks. Season both sides with salt, pepper, and rice flour, shaking off any excess flour.

Step 2: Heat vegetable or canola oil in a large skillet over high heat. Add the chicken and cook for 2 minutes on one side. Flip and cook for another 2 minutes until lightly browned, then remove from the pan and set aside.

Step 3: Allow the skillet to cool slightly, then return to medium heat. Add sesame oil and warm through.

Step 4: Stir in minced garlic and ginger, cooking for about 15 seconds until fragrant.

Step 5: Add chilli flakes and cook for 30 seconds more, until the garlic turns golden.

Step 6: Increase heat to medium-high and add water, sriracha, soy sauce, and honey. Stir well, scraping the bottom of the pan to dissolve any browned bits.

Step 7: Let the sauce simmer for 2 minutes until it reduces to a thick syrup. Stir in lime juice, then continue simmering for another 30 seconds to thicken again.

Step 8: Turn off the heat and return the chicken to the pan. Toss the chicken in the sauce to coat well.

Step 9: Serve the chicken topped with the remaining sauce. Garnish with sliced green onions, sesame seeds, fresh chilli if using, and lime wedges on the side.

Tips & Variations

For a milder version, substitute sriracha with ketchup and reduce or omit the chilli flakes.

Using chicken thigh fillets instead of breast adds more juiciness and flavor.

To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Serve over steamed jasmine rice or with stir-fried vegetables for a complete meal.

FAQs

Can I use different cuts of chicken?

Yes, chicken thighs or drumsticks can be used for a richer flavor and extra tenderness. Adjust the cooking time accordingly to ensure they are cooked through.

How spicy is this dish?

The heat level depends on the amount of chilli flakes and sriracha used. You can easily adjust the spiciness by reducing these ingredients or substituting with milder options like ketchup.