Save to Pinterest The first time I made this Chicken Diablo, my kitchen filled with this incredible aroma of sweet honey and spicy sriracha that had my roommate wandering in from the living room. I'd been craving something with real kick but also that sticky-sweet glaze that makes you want to lick your plate. What surprised me most was how quickly it came together on a Tuesday night after work. Now it's become my go-to when I want restaurant-quality flavor without the fuss.
Last month I made this for a small dinner party when my friend Sarah announced she was moving across the country. We stood around the stove while the sauce bubbled up, catching up and stealing pieces of chicken straight from the pan. Something about this dish brings people together like that, maybe it's the bold flavors or how pretty it looks with all those colorful peppers. Either way, there were zero leftovers that night.
Ingredients
- Chicken thighs: I've tested this with breast meat and honestly, thighs stay so much juicier through the high-heat cooking, plus they're more forgiving if you get distracted
- Cornstarch: This creates the lightest coating that helps the sauce cling to every piece of chicken
- Honey and sriracha: This dynamic duo is the backbone of the whole dish, don't be tempted to swap the honey for sugar
- Rice vinegar: Cuts through the sweetness and adds that authentic Asian-American takeout flavor we all love
- Bell peppers: Use whatever colors you can find, but red and yellow make the final dish look incredible
- Sugar snap peas: These stay satisfyingly crisp and add such a fresh crunch against the sticky sauce
Instructions
- Coat the chicken:
- Toss the chicken pieces with cornstarch, salt, and pepper until they're evenly dusted, this step is worth the extra bowl.
- Whisk your sauce:
- Combine honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger until smooth.
- Sear the chicken:
- Heat oil in a large skillet over medium-high heat and cook the chicken in a single layer until golden, about 5 to 7 minutes.
- Cook the vegetables:
- Add more oil to the pan and stir-fry the peppers, onion, and snap peas for 3 to 4 minutes.
- Bring it all together:
- Return the chicken to the pan, pour in the sauce, and let it bubble for 2 to 3 minutes until thickened.
- Finish and serve:
- Sprinkle with green onions and sesame seeds, then serve immediately over steamed jasmine rice.
Save to Pinterest This recipe has saved me on countless nights when takeout sounded easier but cooking at home felt better. My partner actually requests it more than any other dinner, and he's not usually one for spicy food.
Make It Your Own
Sometimes I'll throw in broccoli florets or baby corn when I want to stretch the servings. The beauty of this sauce is that it works with almost any vegetable you have in the crisper drawer. I've even used cauliflower rice instead of regular rice when I'm watching carbs.
Getting The Timing Right
I've learned to have all my ingredients prepped before I turn on the stove because once you start cooking, everything moves fast. The sauce can be made up to two days ahead and stored in the fridge, which makes weeknight cooking feel almost effortless.
Serving Ideas
Beyond the obvious jasmine rice, I've served this over noodles, inside lettuce cups for a lighter version, or even wrapped in warm tortillas for a fusion-style burrito. The sauce is versatile enough that you can get creative with how you present it.
- Cucumber slices on the side help cool the heat
- A cold beer pairs perfectly with the spicy-sweet flavors
- Extra sriracha on the table lets heat-seekers customize their portion
Save to Pinterest I hope this recipe brings as much joy to your table as it has to mine. There's something deeply satisfying about cooking something this delicious in your own kitchen.
Recipe FAQs
- → How spicy is this dish?
The spice level is medium and easily adjustable. Two tablespoons of sriracha provides noticeable heat without being overwhelming. Reduce to one tablespoon for milder flavor or increase to three for extra kick.
- → Can I use chicken breast instead?
Yes, boneless chicken breast works well. Cut it into similar bite-sized pieces but reduce cooking time slightly to prevent drying. Breast meat cooks faster than thighs.
- → How can I make this gluten-free?
Substitute tamari for the soy sauce. All other ingredients are naturally gluten-free. Double-check your sriracha brand if you have severe gluten sensitivity.
- → What vegetables work best?
Bell peppers, snap peas, and red onion provide color and crunch. Broccoli florets, carrot slices, or zucchini also work beautifully. Aim for vegetables that cook quickly and maintain texture.
- → Can I prepare this ahead?
Prep ingredients and sauce up to 24 hours in advance. Store chicken and vegetables separately in the refrigerator. Cook just before serving for best texture and flavor.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.