Pin The first time I made this chicken diablo, my husband took one bite and immediately asked if we could have it every Tuesday night. The way the honey and sriracha balance each other creates this addictive quality that makes you want to keep eating just one more bite.
Last winter when my sister came over feeling completely drained from work, I whipped this up in under 30 minutes. Watching her shoulders drop as she ate told me everything about how comforting a spicy sweet meal can be.
Ingredients
- 1.5 lbs boneless skinless chicken thighs: Thighs stay juicy and tender even when cooked at high heat unlike breast meat which can dry out quickly
- 1 tbsp cornstarch: This creates the silkiest coating on the chicken and helps the sauce cling beautifully to every piece
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Simple seasoning that elevates the chicken without competing with the bold sauce
- 1/3 cup honey: The natural sweetness balances the heat and creates that gorgeous glossy finish when reduced
- 1/4 cup low-sodium soy sauce: Provides the essential umami base while keeping salt levels in check
- 2 tbsp sriracha: Adjust this up or down based on your spice tolerance but do not skip it entirely
- 2 tbsp rice vinegar: Cuts through the richness and adds brightness that keeps every bite exciting
- 1 tbsp ketchup: Sounds unusual but it adds body and subtle tomato depth that rounds out the sauce
- 2 cloves garlic and 1 tbsp fresh ginger: Fresh aromatics are nonnegotiable here they create the authentic Asian inspired backbone
- Red and yellow bell peppers: The sweetness of peppers complements the sauce while adding gorgeous color
- 1 small red onion: Adds mild bite and sweetness that mellows beautifully during stir frying
- 1 cup sugar snap peas: These stay crisp tender and provide fresh pops of texture in every bite
- 2 tbsp vegetable oil: Neutral oil lets the other flavors shine without adding its own taste
- Green onions and sesame seeds: The finishing touches that make this look restaurant worthy
Instructions
- Coat the chicken:
- Toss the chicken pieces with cornstarch salt and pepper until evenly coated. The cornstarch might look pasty at first but trust the process it transforms into the most incredible texture when seared.
- Whisk the sauce:
- Combine honey soy sauce sriracha rice vinegar ketchup garlic and ginger in a bowl. Whisk until the honey is completely incorporated and the mixture looks smooth and glossy.
- Sear the chicken:
- Heat half the oil in a large skillet over medium high heat until it shimmers. Add the chicken in a single layer and let it develop a golden crust undisturbed for 2 minutes before flipping.
- Cook the vegetables:
- In the same skillet add the remaining oil and stir fry the peppers onion and snap peas. Keep them moving so they cook evenly but still retain their crunch.
- Bring it all together:
- Return the chicken to the pan and pour the sauce over everything. Toss continuously for 2 minutes until the sauce thickens and coats each piece like a glaze.
- Serve it up:
- Plate immediately over steaming jasmine rice and finish with generous handfuls of green onions and sesame seeds while everything is still glistening hot.
Pin This recipe has become my go to for nights when friends drop by unexpectedly. Something about the vibrant colors and bold flavors makes even a casual Tuesday dinner feel special and thoughtful.
Making It Your Own
The beauty of this dish lies in its adaptability. I have used broccoli carrots and even zucchini depending on what is languishing in the crisper drawer. The sauce is generous enough to coat extra vegetables without losing its punch.
Perfect Rice Every Time
Jasmine rice is the classic pairing but I have discovered that rinsing the grains until the water runs clear makes all the difference. This simple step removes excess starch and yields fluffy distinct grains that never turn gummy.
Meal Prep Magic
This recipe has saved me countless weeknights when meal prep was done on Sunday. The flavors actually improve after a day in the fridge as the chicken absorbs more of that sweet spicy sauce.
- Cut all the vegetables the night before and store them in airtight containers
- Double the sauce and keep half in the fridge for an even faster second round
- Cook the rice in advance and reheat it with a splash of water to fluff it back up
Pin There is something deeply satisfying about a recipe that delivers restaurant quality results with such humble ingredients. I hope this becomes a weeknight staple in your kitchen too.
Recipe Q&A
- → How spicy is this dish?
The heat level is easily adjustable with sriracha. Start with 2 tablespoons for moderate spice that provides warmth without overwhelming. Add more for extra kick or reduce for milder flavor.
- → Can I use chicken breast instead?
Chicken breast works well, but be careful not to overcook it. Cut into similar bite-sized pieces and reduce cooking time slightly to prevent drying out. Thighs remain more tender and juicy.
- → What vegetables work best in this?
Bell peppers, onions, and snap peas provide excellent crunch and color. Broccoli florets, sliced carrots, zucchini, or snow peas also work wonderfully. Use whatever fresh vegetables you enjoy.
- → How can I make this gluten-free?
Simply substitute tamari for the soy sauce. All other ingredients including sriracha, rice vinegar, and cornstarch are naturally gluten-free. Double-check condiment labels to be certain.
- → Can I prep this ahead of time?
absolutely. Cut the chicken and vegetables in advance, whisk the sauce, and store separately in the refrigerator. When ready to cook, everything comes together in under 15 minutes.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to loosen the sauce.