Sriracha-Honey Chicken Strips with Warm Corn and Pepper Salad

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

Ruthy Kirwan

A little spicy, a little sweet with this sriracha and honey glaze tossed on chicken strips and served with roasted corn and red pepper salad.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, One Pan

Servings 2

Equipment

• 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients

  

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• 2 pounds boneless, skinless chicken thighs 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 fresh cilantro minced

Instructions

 

Prep Ahead

• 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.

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.

Make From Fresh

• 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.

Notes

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.

Tried this recipe?Let us know how it was!