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Paleo Honey Sriracha Chicken

This easy sweet and spicy Paleo Honey Sriracha Chicken is a meal I cook whenever I crave Chinese take-out but want to keep things healthy. Serve it over white rice or cauliflower rice for a quick and simple low-carb dinner! 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 847 kcal


  • 3 chicken breasts cut into bite sized pieces
  • 1 cup tapioca flour
  • 4 tbsp unflavored coconut oil

For the sauce

  • 1 tbsp butter
  • 3 tbsp coconut aminos
  • 2 tbsp sriracha
  • 2 tsp honey
  • 1/2 tsp sesame oil
  • 3 garlic cloves minced


  • Heat the coconut oil over medium to medium-high heat.
  • Coat each piece of chicken in tapioca flour.
  • Fry until golden on each side.
  • While the chicken is frying, add all the sauce ingredient to a pan except the garlic.
  • Let this cook on medium heat until it thickens a bit.
  • Once thickened, cook the garlic.
  • Toss the sauce and chicken together, serve with white rice or cauliflower rice.


Honey can be substituted with maple syrup, coconut oil with ghee. 


Calories: 847kcalCarbohydrates: 75gProtein: 48gFat: 40gSaturated Fat: 28gCholesterol: 159mgSodium: 1338mgPotassium: 882mgSugar: 17gVitamin A: 275IUVitamin C: 18.7mgCalcium: 19mgIron: 1.7mg
Keyword paleo chicken stir-fy, paleo chicken with sriracha, paleo chinese spicy chicken
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