Honey sriracha chicken pita: Sweet and spicy deliciousness

During the week, it can be hard to eat healthy food that will provide flavour, energy and nutrients to fuel your body. Sometimes a good ol’ sandwich is the way to go and our honey and sriracha chicken pita is simple and incredibly tasty while being quite healthy too. The tender and crispy chicken with a creamy and spicy sauce will add some joy to your long days. They’re also great for weekends when you’re having a picnic or pool party.

Honey sriracha chicken suggestions

Some great vegetables to add to this tasty meal are some fried peppers and mushrooms which go great with the sauce. Sriracha sauce is a thin and spicy chilli sauce that’s very popular for chicken sandwiches. The chicken is a bit crispy thanks to the corn starch too. For the best pita experience, fry or steam the pita breads so that they puff up and just cut the top open. Fill them as full as you want with your favourite ingredients and enjoy.

ALSO READ: Plum Collins gin cocktail recipe for a great beverage to go along with your weekend pita.

Whether you want a tasty weekday lunch meal or weekend party snack, this honey sriracha chicken pita recipe is simple and delicious.

Honey sriracha chicken recipe

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Recipe by Carla Zinkfontein Course: MainCuisine: gLOBALDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 4 4 chicken breasts – diced or shredded

• ⅓ cup ⅓ corn starch

• For the sauce

• 1 cup 1 water

• 2-3 tbsp 2-3 sriracha – (depending on how spicy you want it)

• 5 tbsp 5 soy sauce

• 1 tbsp 1 minced garlic

• ¼ cup ¼ sugar

• 2-3 tbsp 2-3 honey – (depending on how sweet you want it)

• 2 tbsp 2 corn starch

• 2 tbsp 2 cold water

• Optional

• crushed red pepper flakes

• cooked rice for serving

Method

• In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.
• Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
• Add diced chicken and ¹⁄₃ cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken.
• Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
• Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired
• Served in pita bread

Notes

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