Honey Apricot Sriracha Chicken

AuthorJennifer HuynhCategoryDifficultyIntermediate

This is a perfect transition dish for the changing seasons, holding on strong to the idea of summer and making something comforting for a quick weeknight meal. This dish definitely packs a Sriracha kick and anytime we get to add cilantro to our fix family dishes we are happy campers.

Yields1 Serving
Prep Time4 minsCook Time16 minsTotal Time20 mins
Ingredients For Instant Pot
 3 lbs Boneless chicken breast
 1 cup Chicken broth
 ¼ cup Soy sauce
 ¼ cup Fix Hot Sauce Signature Sriracha
 ¼ cup Honey
 Handful of dried apricots
 3 tsp Cornstarch
 ½ cup Water
Ingredients for Toppings
 Sesame seeds
 Cilantro
 Salt
Optional
 Steamed rice
1

Whisk together chicken broth, soy sauce, Sriracha and honey. Set the sauce aside. Start making steamed rice (optional).

2

Place chicken in the bottom of the instant pot. Cover with the sauce that was just whisked up. Place handful of apricots on top.

3

Close the instant pot with the value shut, and use the manual/pressure cook setting for 10 mins.

4

Chop cilantro and set aside.

5

When the instant pot is finished, do a quick release.

6

Remove lid from instant pot. Whisk together 3 teaspoons cornstarch and 1/2 cup water and add to the instant pot.

7

Sauté for 6 minutes, keep the lid off and wait for the sauce to thicken. Once that is complete, you’re ready to serve! Add cilantro, sesame seeds, and a dash of salt. Green onions would also be a great cilantro substitute.

Ingredients

Ingredients For Instant Pot
 3 lbs Boneless chicken breast
 1 cup Chicken broth
 ¼ cup Soy sauce
 ¼ cup Fix Hot Sauce Signature Sriracha
 ¼ cup Honey
 Handful of dried apricots
 3 tsp Cornstarch
 ½ cup Water
Ingredients for Toppings
 Sesame seeds
 Cilantro
 Salt
Optional
 Steamed rice

Directions

1

Whisk together chicken broth, soy sauce, Sriracha and honey. Set the sauce aside. Start making steamed rice (optional).

2

Place chicken in the bottom of the instant pot. Cover with the sauce that was just whisked up. Place handful of apricots on top.

3

Close the instant pot with the value shut, and use the manual/pressure cook setting for 10 mins.

4

Chop cilantro and set aside.

5

When the instant pot is finished, do a quick release.

6

Remove lid from instant pot. Whisk together 3 teaspoons cornstarch and 1/2 cup water and add to the instant pot.

7

Sauté for 6 minutes, keep the lid off and wait for the sauce to thicken. Once that is complete, you’re ready to serve! Add cilantro, sesame seeds, and a dash of salt. Green onions would also be a great cilantro substitute.

Honey Apricot Sriracha Chicken
Jennifer Huynh

Hey there! My name is Jennifer and I love to cook almost ANYTHING you can think of in the kitchen, especially when it comes to a balance of clean eating and comfort foods. There is always a way to enjoy both!


Food is a huge component of my life - it is a lifestyle that I have incorporated by creating my own recipes, tracking calories, and being in tune with nutritional facts. Concocting recipes to share with my followers is a passion of mine to show you all that you can still eat whatever you want without sacrificing health!