Recipe

Sweet and Spicy Ender Chest Recipe

A quick, sticky-sweet, chili-kissed chicken bowl with crisp edges, cozy rice, and a bright lime finish. Weeknight friendly, meal prep ready, and wildly tasty.

By Matt Campbell

•

4.8

Glossy sweet and spicy chicken bowl with white rice, sesame seeds, sliced green onions, and lime wedges on a wooden table

Jump to Recipe

If the name Ender Chest makes you think Minecraft, you are not wrong. This is my kitchen version of that feeling when you open a chest and it is packed with the good stuff. Sweet. Spicy. Saucy. The kind of dinner that tastes like you did something impressive, even if you cooked it in a single pan and wore sweatpants the whole time.

This recipe is built around one simple idea: fast flavor with a glossy finish. We sear chicken until the edges get crisp, then hit it with a quick sauce that goes from thin to sticky in minutes. Add rice, a crunchy veg if you have it, and a squeeze of lime to wake everything up. You end up with a bowl that is cozy and bright at the same time, which is basically my favorite mood.

Bite-sized chicken pieces sizzling in a skillet with browned, crisp edges

Why It Works

Crisp edges, not soggy chicken: A hot pan and a quick sear give you that browned, snackable texture before the sauce goes in.
Sticky sauce in minutes: Honey plus soy plus a cornstarch slurry turns glossy fast, with zero mystery ingredients.
Sweet first, heat second: The honey leads, the sriracha follows, and you can adjust the fire level without breaking the balance.
Weeknight flexible: Serve it over rice, noodles, or shredded cabbage. Use chicken thighs, breasts, or tofu.

Pairs Well With

Steamed jasmine rice
Garlicky blistered green beans
Sesame cucumber salad
Crispy spring rolls

Storage Tips

Fridge: Store chicken and sauce in an airtight container for up to 3 to 4 days. Keep rice separate if you can so it does not soak up all the sauce.

Reheat: Microwave covered loosely in 30-second bursts, stirring in between. Add a tiny splash of water to loosen the sauce. Stovetop also works great over medium-low heat.

Freeze: Freeze the sauced chicken (without green onions and lime) for up to 2 to 3 months for best quality. Thaw overnight in the fridge. Make fresh rice when you serve it for best texture.

Meal prep tip: Pack lime wedges separately. That last-second squeeze makes leftovers taste freshly cooked.

Common Questions

Why is it called Ender Chest?

Because it is a fun name and the bowl feels like a loot drop: sticky sweet heat, crisp chicken, and a sauce you want to keep on hand. No game knowledge required, just an appetite.

Can I make it less spicy?

Yes. Use 1 teaspoon to 1 tablespoon sriracha (or skip it) and add a pinch of red pepper flakes at the table for the spice lovers. The dish still tastes bold because ginger, garlic, and lime carry a lot of flavor.

Can I use chicken breast instead of thighs?

Absolutely. Breast cooks a little faster and can dry out if overdone, so keep the pieces bite-sized and pull them as soon as they are cooked through. Thighs are more forgiving and stay juicier.

What can I use instead of honey?

Brown sugar works great. Maple syrup also works, but it will taste a little more breakfast-y in a good way. Start with the same amount and adjust to taste.

Is there a gluten-free option?

Use tamari or gluten-free soy sauce. Double-check your sriracha and rice vinegar labels, too.

My sauce did not thicken. What happened?

Two common culprits: the pan was not simmering, or you forgot the cornstarch. Bring the sauce to a gentle bubble, then add a little extra slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and stir for 30 to 60 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick skillet or cast iron skillet
Small bowl for mixing sauce
Whisk or fork
Cutting board and knife
Measuring spoons

This one started as a fridge cleanout and a tiny bit of chaos. I had chicken, a sad-looking lime, and a bottle of sriracha doing nothing but judging me from the door shelf. I wanted something sticky like takeout, but I also wanted it to taste bright and alive, not just sweet.

The first time I made it, I ate it standing at the counter because the sauce smelled too good to wait. Crisp chicken, glossy sweet heat, and that lime squeeze at the end that makes you pause mid-bite like, okay wow. Now it is my go-to when I want a fast win that still feels like a treat.

Sweet and Spicy Ender Chest Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Ingredients

Chicken and base

1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
1 tbsp cornstarch (for tossing chicken)
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp neutral oil (avocado, canola, or vegetable)
3 cups cooked jasmine rice (about 1 cup uncooked), or microwave rice to keep it extra low drama

Sweet and spicy sauce

1/3 cup honey
1/4 cup low-sodium soy sauce (or tamari)
2 tbsp rice vinegar
1 to 2 tbsp sriracha (start with 1 tbsp, add more to taste)
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
1 tsp toasted sesame oil
1/4 cup water
2 tsp cornstarch + 2 tbsp water (slurry)

Finish and toppings

2 green onions, thinly sliced
1 tbsp toasted sesame seeds (optional but very worth it)
1 lime, cut into wedges
Optional: steamed broccoli, snap peas, shredded carrots, or a handful of bagged slaw

Instructions

Mix the sauce. In a small bowl, whisk honey, soy sauce, rice vinegar, sriracha, garlic, ginger, sesame oil, and 1/4 cup water. In a second small bowl, mix 2 tsp cornstarch with 2 tbsp water to make a slurry. Set both aside.
Season the chicken. Toss chicken pieces with 1 tbsp cornstarch, salt, and pepper until lightly coated. This helps the chicken get crisp and gives the sauce something to cling to.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add neutral oil. Add chicken in a single layer and cook 3 to 4 minutes without moving it too much. Flip and cook 3 to 5 minutes more, until cooked through (165°F / 74°C in the thickest pieces, or no pink left). If your pan is crowded, do it in two batches so it browns instead of steams.
Optional: de-grease. If the thighs rendered a lot of fat and the pan looks oily, carefully spoon off all but 1 to 2 tablespoons before adding the sauce. Your glaze will taste punchy, not greasy.
Sauce it up. Reduce heat to medium. Pour in the sauce mixture and stir, scraping up any browned bits. Let it come to a gentle simmer, about 1 minute.
Thicken to glossy. Stir the cornstarch slurry again, then pour it into the pan. Stir constantly for 30 to 90 seconds, until the sauce turns shiny and coats the chicken like a glaze. (Depending on your burner, this takes 2 to 4 minutes total once everything is bubbling.)
Taste and adjust. Want it sweeter? Add a drizzle of honey. Want more heat? Add sriracha. Want it brighter? Add a squeeze of lime right into the pan. Salt check: brands vary, so taste before adding extra salt.
Serve. Spoon over rice, add veggies if using, and top with green onions and sesame seeds. Serve with lime wedges and let everyone finish their own bowl.

Sweet and spicy chicken in a skillet being stirred with a wooden spoon as the sauce turns glossy

Nutrition information is estimated.

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