Pin It The first time I made this sauce, I accidentally doubled the sriracha because I was distracted by a podcast. My husband took one bite, eyes went wide, and said "whatever you just did, do it again every single week." That happy mistake became our weeknight gold standard.
Last winter when my sister came over to complain about her job, I threw this together in under 30 minutes while she leaned against the counter. By the time we sat down with steaming bowls, she forgot why she was upset. Food has a way of doing that sometimes.
Ingredients
- Boneless skinless chicken thighs: These stay juicy and tender even with high-heat cooking, unlike breasts that can dry out quickly
- Cornstarch: Creates a light coating on the chicken that helps the sauce cling and gives a subtle velvety texture
- Honey: Balances the heat while helping the sauce develop that gorgeous glossy coating
- Sriracha: The backbone of the spice profile, but adjust up or down based on your comfort level
- Low-sodium soy sauce: Provides the savory depth without overwhelming the dish with salt
- Rice vinegar: Cuts through the richness and adds brightness that makes every flavor pop
- Fresh ginger and garlic: Fresh makes a huge difference here, providing aromatic heat that builds gently
- Bell peppers and red onion: Red and yellow peppers add sweetness and color, while onion contributes savory depth
- Sugar snap peas: These stay crunchy even after cooking and add fresh bursts of sweetness
- Green onions and sesame seeds: These finishing touches make everything look beautiful and add subtle layers of flavor
Instructions
- Prep the chicken:
- Pat the chicken dry with paper towels, cut into bite-sized pieces, then toss with cornstarch, salt, and pepper until evenly coated. Let it sit while you whisk together the sauce.
- Whisk the sauce:
- Combine honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger in a bowl. The honey might be stubborn, but keep whisking until everything is smooth.
- Sear the chicken:
- Heat half the oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and let it develop a golden crust, about 5 minutes per side. Transfer to a plate.
- Cook the vegetables:
- Add remaining oil to the skillet and toss in bell peppers, onion, and snap peas. Stir-fry for 3 to 4 minutes until they are bright and still have some crunch.
- Bring it together:
- Return chicken to the pan, pour the sauce over everything, and toss until coated. Cook for 2 to 3 minutes until the sauce bubbles and thickens enough to coat the back of a spoon.
- Finish and serve:
- Remove from heat immediately and serve over jasmine rice, topped with green onions and sesame seeds while everything is still steaming hot.
Pin It This recipe became my go-to for new parents and friends recovering from surgery. It is the kind of food that feels like a hug, delivers comfort without being heavy, and reheats beautifully for lunch the next day.
Making It Your Own
After making this at least a dozen times, I have learned that personal touches make all the difference. Sometimes I add broccoli florets or sliced zucchini if that is what is in the crisper drawer.
Timing Is Everything
Mise en place is your friend here. Have all ingredients prepped and the sauce whisked before you turn on the stove. Once you start cooking, everything moves fast.
Serving Suggestions
While jasmine rice is the classic pairing, I have served this over brown rice, quinoa, and even cauliflower rice for a lighter option. The key is having something to soak up that incredible sauce.
- Set out extra sriracha at the table for heat seekers who want an extra kick
- Cucumber salad on the side provides a cool contrast to the spicy dish
- Cold beer or slightly sweet riesling pairs beautifully with the bold flavors
Pin It Hope this brings as much joy to your table as it has to mine.
Recipe FAQs
- → How spicy is this chicken diablo?
The spice level is moderate and adjustable. Two tablespoons of sriracha provides noticeable heat without being overwhelming. Reduce to one tablespoon for milder flavor or increase to three tablespoons for extra kick.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well but cooks faster than thighs. Cut into bite-sized pieces and reduce cooking time to 4-5 minutes to prevent drying out. Thighs remain more tender and juicy.
- → What vegetables work best in this dish?
Bell peppers, red onion, and sugar snap peas provide excellent color and crunch. Broccoli florets, carrot strips, zucchini, or snow peas also work beautifully. Aim for quick-cooking vegetables that stay crisp-tender.
- → Is this dish gluten-free?
Use tamari instead of soy sauce to make this completely gluten-free. All other ingredients including cornstarch and sriracha are naturally gluten-free. Always check labels to confirm.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The sauce may thicken when cold—add a splash of water when reheating.
- → Can I make the sauce ahead of time?
Absolutely. Whisk the sauce ingredients together and refrigerate in a sealed container for up to 3 days before using. This makes weeknight prep even faster. Give it a quick stir before adding to the skillet.