INSTRUCTIONS
- Heat oven until 375°F.
- Lightly spray a 9×13 baking dish using cooking spray. Place it aside.
- Mix honey, sriracha sauce Soy sauce, and vinegar with lime juice and garlic in a small bowl. Stir until completely mixed and put aside.
- The vegetable oil is heated in a pan.
- The chicken breasts should be seasoned with salt, pepper garlic powder, paprika dried thyme, as well as dried basil. Incorporate chicken breasts into the skillet. Cook for about 2 minutes per side, or until they are lightly brown.
- Place the breasts of the chicken in the baking dish.
- Serve the honey-sriracha sauce on the breasts of the chicken, then turn the chicken to completely cover every breast of the chicken with the sriracha.
- Bake covered with foil for 20 mins.
- Take off the cover, and continue baking for another 15 minutes, or until the chicken is done. The cooking time will differ based on the thickness and size of the bird. Utilize an Instant Read Meat Thermometer and remove the chicken once it registers an internal temperature of 160°F.
- Take the chicken out of the oven. Spoon around 3 tablespoons of sauce into a smaller bowl. Mix the cornstarch in the cup until it is well mixed.
- Mix the cornstarch slurry to the baking dish, and add the chicken to the oven to cook for between 1 and 2 minutes, or until the sauce slightly becomes thicker.
- Take out of the oven and allow to sit for five minutes.
- Pour the sauce over the chicken.
- Sprinkle with cilantro and sesame seeds, and serve by cutting lime slices.