Spicy Sweet Chicken Diablo (Printable version)

Tender chicken and vegetables in a bold honey-sriracha glaze. Ready in 45 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper

→ Sauce

05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 2 tbsp sriracha
08 - 2 tbsp rice vinegar
09 - 1 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Vegetables

12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, sliced
15 - 1 cup sugar snap peas, trimmed

→ For Cooking & Garnish

16 - 2 tbsp vegetable oil
17 - 2 green onions, sliced
18 - 1 tbsp sesame seeds
19 - Cooked jasmine rice, for serving

# How to Make It:

01 - Toss chicken thighs with cornstarch, salt, and pepper in a bowl until evenly coated.
02 - Whisk together honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger in a separate bowl. Set aside.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook for 5–7 minutes until golden and just cooked through. Remove to a plate.
04 - Add remaining 1 tablespoon oil to the skillet. Add bell peppers, onion, and snap peas. Stir-fry for 3–4 minutes until crisp-tender.
05 - Return chicken to the skillet. Pour sauce over chicken and vegetables. Stir well and cook for 2–3 minutes, until sauce thickens and everything is well coated.
06 - Serve hot, garnished with green onions and sesame seeds, over jasmine rice.

# Expert Advice:

01 -
  • The sauce hits that perfect balance where the heat makes you reach for your drink but the honey keeps you coming back for more
  • Everything cooks in one pan and comes together in under 30 minutes
  • The vegetables stay crisp-tender which means you actually want to eat them instead of pushing them aside
02 -
  • The sauce will look thin at first but thickens quickly once it hits the hot pan, so don't be tempted to add more cornstarch
  • Don't overcrowd the pan when searing the chicken or it will steam instead of getting that golden exterior
  • The heat level is entirely in your hands with the sriracha, start with less if you're unsure
03 -
  • Cut your chicken into uniformly sized pieces so everything cooks at the same rate
  • Grate your ginger against the grain to avoid those tough fibrous strands
  • Let the pan get properly hot before adding the chicken, that sizzle is what creates the golden crust
Return