The sweet and spicy glaze in this recipe adds an addictive touch! If you want to make this recipe knife-free, use jarred roasted red bell pepper strips instead of the fresh. Fresh adds a nice bite of texture, but the jarred and roasted peppers add a charred kick.
Sriracha-Honey Chicken Strips with Warm Corn and Pepper Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: serves 4 1x
Ingredients
2 pounds boneless, skinless chicken tenders
3 teaspoons sriracha
1/2 cup olive oil
4 tablespoons honey
2 tablespoon apple cider vinegar
2 teaspoon ground garlic
1 large bell pepper, deseeded and diced
1 cup corn kernels
2 tablespoons lime juice
½ teaspoon salt
2 tablespoons minced cilantro leaves
Instructions
- Preheat oven to 400*F. Lightly spray a sheet pan with cooking oil.
- Mix the sriracha, olive oil, honey, apple cider vinegar, and ground garlic in a large bowl until smooth.
- Toss the chicken in the sauce, then use tongs to transfer to one end of the sheet pan, leaving any remaining sauce in the bowl (you’ll use it later)
- Place the pan in the oven and bake 5-8 minutes, until the chicken has started to cook through.
- While the chicken is cooking, toss the diced bell pepper, corn kernels, lime juice, and salt in a bowl.
- When the 5-8 minutes is up, remove the pan from the oven and push the chicken to one end of the pan. Use tongs to gently toss with the remaining sauce.
- Transfer the pepper and corn salad on the other end of the sheet pan.
- Continue to cook for 10-12 minutes, until the salad ingredients have begun to brown and the chicken is cooked through, and the sauce has thickened slightly.
- Remove from the oven and serve the chicken with the salad.
Prep It For Later:
- Mix the sriracha, olive oil, honey, apple cider vinegar, and ground garlic until smooth. Transfer to a resealable container.
- Deseed and dice the pepper, and chop the cilantro. Toss with the corn, lime juice, and salt. Transfer to a resealable bag or container.
You’ll need:
1 bag or container of mixed sauce.
1 bag or container of pepper, cilantro, corn, lime juice, and salt.
Prepare from prepped:
- Preheat the oven to 400*F and lightly spray a sheet pan with cooking oil.
- Toss the chicken with sauce in a large bowl, and use tongs to transfer chicken to a large sheet pan, reserving any remaining sauce in the bowl.
- Place the pan in the oven and bake 5-8 minutes, until the chicken has started to cook.
- Remove pan from the oven and gently toss the chicken in the remaining sauce. Push the chicken to one end of the pan.
- Transfer the peppers and corn salad to the other end of the pan, and place the pan back in the oven.
- Bake 10-12 minutes, until the salad ingredients, have started to lightly brown and the chicken is cooked through, and the sauce has thickened slightly.
- Remove from the oven and serve the chicken with the salad.
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