This Spicy Honey Sriracha Chicken with Noodles is the perfect fusion of bold heat and subtle sweetness, designed to satisfy any craving for Asian-inspired comfort food. The juicy chunks of tender chicken are seared until golden and then coated in a sticky, fiery glaze made from sriracha, honey, soy sauce, and garlic—creating an irresistible balance of flavors. Twirled together with perfectly cooked noodles, this dish soaks up every drop of sauce, making each bite a burst of umami, spice, and sweetness.

Ideal for a weeknight dinner or a casual gathering, this recipe brings restaurant-level satisfaction to your home kitchen with minimal effort. You don’t need to be a seasoned cook to whip this up—just a few simple ingredients and one skillet is all it takes. Plus, it’s easy to customize for different heat levels or dietary preferences, making it a go-to favorite for anyone looking to spice things up at mealtime.

Ingredients for Spicy Honey Sriracha Chicken with Noodles

2 large chicken breasts, cut into bite-sized cubes
8 oz spaghetti or lo mein noodles
2 tablespoons olive oil
1/4 cup honey
1/4 cup sriracha sauce (adjust to taste)
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper to taste
Green onions or sesame seeds (optional, for garnish)

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Once cooked, drain and set aside. Toss lightly with a bit of oil to prevent sticking.

Step 2: Prepare the Sauce

In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic. If you prefer a thicker sauce, mix in 1 teaspoon of cornstarch until dissolved. Set this sauce aside; it will be added later to coat the chicken and noodles.

Step 3: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken pieces in a single layer and season lightly with salt and pepper. Sauté for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Step 4: Combine Chicken and Sauce

Once the chicken is cooked, pour the prepared sauce over the chicken in the skillet. Reduce the heat to medium and stir well, allowing the sauce to simmer and thicken for 2–3 minutes, coating the chicken thoroughly.

Step 5: Add the Noodles

Add the cooked noodles directly into the skillet with the chicken and sauce. Use tongs or a spatula to gently toss everything together until the noodles are fully coated in the sauce and heated through—about 2 more minutes.

Step 6: Garnish and Serve

Remove from heat and, if desired, sprinkle with chopped green onions or sesame seeds for added texture and flavor. Serve hot and enjoy your spicy, sticky, and savory creation!

Storage Instructions

To store Spicy Honey Sriracha Chicken with Noodles, allow leftovers to cool to room temperature first. Transfer them into an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze the dish in freezer-safe containers for up to 2 months. When reheating, add a splash of water or broth to revive the sauce and microwave in short intervals, stirring occasionally until heated through. If reheating from frozen, thaw overnight in the refrigerator before warming up.

Estimated Nutrition

Per serving (based on 4 servings total):

Calories: ~520 kcal
Protein: 35g
Carbohydrates: 55g
Sugars: 18g
Fat: 17g
Saturated Fat: 3g
Sodium: 950mg
Fiber: 2g

Note: Nutritional values are approximate and will vary depending on portion size and exact ingredients used.

Frequently Asked Questions

1. Can I use a different type of noodle?

Yes! You can substitute with rice noodles, udon, soba, or even zucchini noodles for a low-carb option.

2. Is this dish very spicy?

It has a medium heat level. You can reduce the amount of sriracha to make it milder or add more for extra kick.

3. Can I make it vegetarian?

Absolutely—replace the chicken with tofu, tempeh, or a medley of stir-fried vegetables.

4. What’s the best way to reheat this dish?

Microwave with a splash of water or reheat on the stovetop in a skillet until warmed through.

5. Can I prepare it ahead of time?

Yes, it reheats well, making it ideal for meal prep. Store the sauce separately if you prefer fresher-tasting noodles.

6. What can I use instead of rice vinegar?

You can substitute with apple cider vinegar or white vinegar in equal measure.

7. Is it gluten-free?

Not as written, but you can use gluten-free soy sauce (tamari) and rice noodles to make it gluten-free.

8. Can I add vegetables to this recipe?

Yes! Bell peppers, broccoli, snap peas, or carrots make great additions for color and nutrition.

Spicy Honey Sriracha Chicken with Noodles

Author: Julia Koch
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

Spicy Honey Sriracha Chicken with Noodles is a bold, saucy, and satisfying dish that blends sweet heat with savory richness. Tender chunks of golden-seared chicken are tossed with perfectly cooked noodles and coated in a glossy, sticky sauce made with honey, sriracha, soy, and garlic. It’s a one-pan wonder perfect for weeknights or meal prep!

Instructions

Bring a pot of salted water to a boil and cook the noodles until al dente. Drain and set aside.
In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, garlic, and cornstarch (if using). Set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through (about 6-8 minutes).
Pour sauce into the skillet with the chicken. Stir and simmer for 2-3 minutes until the sauce thickens.
Add the noodles to the skillet and toss until evenly coated with sauce.
Garnish with green onions or sesame seeds if desired. Serve hot.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course