This sriracha lime chicken skillet is a quick and easy 15-minute recipe that sautees juicy chicken pieces and coats them in a sriracha, honey, and lime drizzle.  It's sweet and oh so spicy with an asian-flair!

Best Sriracha Lime Chicken Recipe Ever!

This is actually the second time this recipe has made an appearance on BHHY and although it is a great recipe and actually deserves 2 blog posts, the reasoning is my wrong doing.

The first Sriracha Lime Chicken post was waaaaay back when I started blogging and my photography was wack.  The photos did not do this dish justice.

But that's not the worst of it.  The horrific I-did-a-blogging-sin of an act was misspelling sriracha as 'sirracha' and not catching it.  Then I hit "publish" on the post.

I always wondered why the recipe never got any traction.

Then one day another blogger notified me of the misspelling and all the confusion disappeared and embarrassment sank in in it's place.  (This also happened in my gluten-free coconut and carrot cupcakes recipe too.)

Boo!  You work so hard for each recipe post and then I did something that "kind of dumb"?!?

So round 2 is the same recipe.... better pictures... and correct spellings.  So now more readers may happen to find this spicy concoction on the interweb now that the value of spell check has been learned.  🙂

This recipe is super simple to make and is fast and affordable too.

It's a perfect busy weeknight meal on top of a bed of quinoa, Jasmine rice, Basmati rice, or brown rice.

Mild or spicy?

Okay, so on to the recipe!  

This recipe is hands-down, flat-out spicy, but you can tame it down by using less sriracha and more honey.

I personally like it really hot, but I understand how many would prefer a toned-down version.

I'll show you how to do both furhter down.

Sriracha Lime Chicken Ingredients:

• quinoa, cooked
• chicken breasts, cubed
• coconut oil
• sweet onion, diced
• sriracha
• fresh honey
• fresh lime juice
• chopped green onion
• chopped cilantro
• sesame seeds for garnishing

How to make Sriracha Lime Chicken:

1. Add the sweet onion and coconut oil to a large skillet over medium heat. Sauté for approx. 3 minutes. Add the chicken and cook until lightly browned and cooked thoroughly. Once cooked, discard the liquids.
2. While the chicken is cooking, add the sriracha, honey, and lime juice together in a small bowl.
3. Once the chicken is completely cooked, add the sauce mixture over top, lower the heat on the skillet to med-low, and cook for approx. 5 minutes longer. Sauce will begin to thicken.
4. Add the green onion, cilantro, and sesame seeds just before serving.
5. Serve the chicken on top of a nice fluffy bed of quinoa!

What to pair with your sriracha lime chicken:

We like serving our chicken dish with Mexican Street Corn Salad, Teriyaki Green Beans, Sriracha Cream Mayo Broccoli, or Air Fryer Asparagus!!!

How to serve Sriracha Lime Chicken:

We also like a large helping of the green onion and cilantro in the dish, it's just so yummy.  

And the limes and fresh lime juice take it to the next level.  

Y'all have got to be ready to come and get it by now...

How to store leftover sriracha lime chicken:

Storing leftover sriracha chicken is super easy!

You can store the sriracha chicken and the rice in the same container if you wish.

Make sure that your chicken and whatever you have chosen to serve along with it are cooled down to room temperature before you store it in the fridge!

Store the chicken and rice dish in an airtight container in the refrigerator for up to 4-5 days.

How to reheat leftover sriracha lime chicken:

To reheat your refrigerated sriracha chicken place the chicken in a microwave-safe dish with it's cover loosely fitted on the top so that the hot air can escape.

Microwave the dish on high power for 60-90 seconds depending on how much you are reheating at one time and hot warm you like to devour your leftovers!