Cookin’ with Nino: Honey Sriracha Chicken Rice

Honey Sriracha Chicken Rice


  • 1 lb. cooked chicken
  • ⅓ cup cornstarch sauce
  • 1 cup water
  •  2-3 tablespoons sriracha
  •  5 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh minced ginger
  •  ¼ cup sugar
  • 2-3 tablespoons honey
  • 2 tablespoons chopped cilantro
  •  ¼ cup toasted sesame seeds
  •  cooked rice for serving


In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, sesame oil, garlic, ginger, 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.  Drizzle a large pan or skillet with oil over medium heat.  Add chicken and sauté until heated through.  Add the sauce and stir to coat.  Add chopped cilantro and serve over warm rice, top with sesame seeds.