Spicy Honey Sriracha Chicken Recipe
Spicy “chicken” proves vegan life can flirt with heat while staying sweet, sassy, and shockingly effortless.
Glazed with honey-style syrup and Sriracha, each bite screams, “Yes, you deserve flavor, stop apologizing.”
Pan-seared cubes sizzle and caramelize, mocking takeout sauces while elevating weeknight dinners to five-star indulgence.
Pair with roasted veggies or fluffy rice to impress without breaking a sweat or your plant-based morals.
This fiery, sweet-savory dish shows plant-based “chicken” can conquer spice, sweetness, and dinner envy in one glorious bite.
Spicy Honey Sriracha Chicken Recipe
Sweet, spicy, and sticky vegan “chicken” glazed with Sriracha-honey sauce for fast, bold weeknight indulgence.
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Season vegan chicken with salt, pepper, garlic powder, and smoked paprika.
- Pan-sear “chicken” cubes 5–6 minutes until golden and slightly crispy on edges.
- In a bowl, whisk Sriracha, maple syrup, and soy sauce into a sticky glaze.
- Pour glaze over “chicken” and toss, coating evenly.
- Cook 2–3 more minutes until caramelized and sticky.
- Serve immediately, garnished with sliced green onions and steamed rice or veggies.
Notes
Nutritional Values (per serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
Vitamins & Minerals (per serving)
- Vitamin C: 12%
- Calcium: 6%
- Iron: 10%
- Vitamin K: 5%
- Magnesium: 5%
Notes & Tips
- Adjust Sriracha for milder or fiery heat.
- Maple syrup mimics honey without animal products.
- Toss in roasted bell peppers for color and flavor.
- Serve with cauliflower rice for a low-carb option.
- Use a nonstick skillet to prevent sticky glaze from burning.
