Honey Sriracha Chicken with Lime

Honey Sriracha Chicken with Lime

January 6, 2015 by Creative Culinary 18 Comments

I took a leap of faith last year when I decided to try making Sesame Chicken in my slow cooker. Especially since it has a crunchy coating and I love that crunchy component. BUT we loved it and all things considered; the ease of preparation combined with so many less calories and it’s become a favorite. So I had this idea. I wanted to recreate a recipe from an event I attended recently which was Brussels sprouts that are fried and then finished with a spicy and sweet sauce. I will still do that soon but in the meantime my friend who joined me at that event was sick and she loves spicy AND loved that dish so instead of chicken soup I thought this Honey Sriracha Chicken with Lime made in a slow cooker would help her mend. Oh, did I mention garlic? Yes…some of that too!

This is meant to be one of those quick family dinners. I actually made it the night before I served it so if you’re working I suggest you do the same. Then all you have to do is warm it and make some rice and voila; a great, simple yet nicely spiced meal is ready in 20 minutes. There is heat in the sauce but it’s not HOT. Add more if that’s your pleasure but I also served it with chili flakes and sesame seeds so you can add additional heat after it’s served too. Spritz the finished dish with some fresh lime juice and it’s got everything. Sweet, sour, a bit of acid and all delicious. I have some leftovers…I do believe they are calling my name!

• Honey Sriracha Chicken with Lime Total time 3 hours 15 mins Author: Barb Serves: 4 servings Ingredients
• 6 chicken thighs, cut into bitesize pieces For the Sauce:

½ cup water 2-3 Tbsp Sriracha (adjust to taste) 5 Tbsp soy sauce 1 Tbsp minced garlic ¼ cup brown sugar 1 tsp salt 2-3Tbsp honey (adjust to taste) 2 Tbsp corn starch 2-3 Tbsp water Rice, cooked For the Garnish:

Lime wedges Crushed Red Pepper Flakes Toasted Sesame Seeds (optional) Preparation For the Sauce:

Combine the water, sriracha, soy sauce, garlic, brown sugar, salt and honey and stir. Mix cornstarch and water to make a slurry and add it to the other ingredients; whisking until the sauce is well blended. Add chicken pieces to a slow cooker. Cover with the sauce and stir to coat. Cook on low for approximately 3 hours. Serve over warm rice. Garnish with lime wedges, crushed red pepper flakes and toasted sesame seeds. Don't be stingy with that lime either; it's the one thing that I think really makes this dish! I think I squeezed 2-3 wedges on each serving; but then I LOVE lime! Notes Want to use whole chicken thighs? A blogging friend made this with bone-in whole chicken thighs; she modified the recipe by cooking on high for 3 hours and it was a success. 3.2.2925