Step 1: Prep the Chicken

1. Pat the chicken pieces dry with paper towels to remove excess moisture.
2. In a large bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated. The cornstarch helps create a light, crispy coating and thickens the sauce as it cooks.

Step 2: Make the Honey Sriracha Sauce

1. In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, rice vinegar or lime juice, minced garlic, and grated ginger. Add sesame oil if desired for an extra layer of flavor.
2. Taste the sauce and adjust the heat level by adding more Sriracha or balancing it with additional honey. Set the sauce aside.

Step 3: Cook the Chicken

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 4–5 minutes on one side until golden brown, then flip and cook for another 4–5 minutes until the chicken is cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.

Step 4: Combine the Chicken and Sauce

1. Lower the heat to medium and pour the Honey Sriracha Sauce into the skillet. Bring the sauce to a simmer, stirring occasionally, for 2–3 minutes until it thickens slightly.
2. Return the cooked chicken to the skillet and toss to coat each piece in the sauce. Cook for an additional 2–3 minutes until the chicken is well-glazed and heated through.

Step 5: Garnish and Serve

1. Transfer the Honey Sriracha Chicken to a serving dish or individual plates.
2. Garnish with sliced green onions, sesame seeds, and lime wedges for added flavor and a touch of freshness.
3. Serve immediately with your choice of rice, noodles, or steamed vegetables.