Save My neighbor knocked on my door one evening with a bottle of sriracha and a challenge: make something that would convince her spice-averse family that heat could actually taste good. That night, Spicy Sweet Chicken Diablo was born, and watching her kids go back for seconds—sauce-covered faces and all—taught me that the magic lives in the balance. Sweet honey and tangy vinegar play peacemaker to the fiery sriracha, creating something that feels bold without being mean.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
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I made this for my sister's impromptu dinner party when she texted me an hour before guests arrived. The kitchen smelled incredible as the sauce caramelized—ginger and garlic dancing with that distinctive sriracha warmth—and somehow it felt like I'd spent the whole day cooking. When everyone asked for the recipe, I realized this dish had that rare quality of tasting sophisticated while remaining completely uncomplicated.
Ingredients
- Boneless, skinless chicken thighs (1.5 lbs): These pieces are forgiving and stay juicy where breasts would dry out, plus they're affordable enough to make this a weeknight regular.
- Cornstarch (1 tbsp): This light coating helps the chicken develop a subtle golden crust while keeping it tender inside.
- Kosher salt and black pepper: Season generously before coating—this sets the flavor foundation.
- Honey (1/3 cup): Don't skip this; it's what makes the spice feel friendly rather than aggressive.
- Low-sodium soy sauce (1/4 cup): Use tamari if gluten matters to your table, and taste as you go since soy varies in saltiness.
- Sriracha (2 tbsp): This is your heat source, but it's also bringing garlic and vinegar notes, so adjust slowly and taste.
- Rice vinegar (2 tbsp): The acidity brightens everything and prevents the sauce from feeling heavy.
- Ketchup (1 tbsp): This seems small, but it adds umami depth and a touch of sweetness that rounds out the sauce.
- Garlic and fresh ginger: Mince the garlic fine and grate the ginger while it's cold—this makes both easier to handle.
- Red and yellow bell peppers, red onion, snap peas: These vegetables are colorful and crisp-tender, but feel free to swap in broccoli, carrots, or whatever's in your crisper.
- Vegetable oil (2 tbsp): Medium or high smoke point is what you need here; neutral flavors won't compete with the sauce.
- Green onions and sesame seeds: These finish the dish with brightness and a subtle nutty crunch.
Instructions
- Prepare the chicken:
- Cut your thighs into bite-sized pieces—roughly the size of a grape—so they cook through quickly and catch the sauce evenly. Toss them with cornstarch, salt, and pepper in a bowl until every piece is lightly dusted; this coating is what gives you that light golden edge.
- Build the sauce:
- In a separate bowl, whisk honey, soy sauce, sriracha, rice vinegar, ketchup, minced garlic, and grated ginger together until smooth. This is your moment to taste and adjust—if you want more heat, add sriracha a teaspoon at a time.
- Sear the chicken:
- Heat half the oil in a large skillet or wok over medium-high heat until it shimmers. Add chicken in a single layer and resist the urge to move it around; let it sit for 5 to 7 minutes until the bottom turns golden and the meat is cooked through. Transfer to a plate.
- Cook the vegetables:
- Add the remaining oil to the skillet and raise the heat slightly. Stir-fry peppers, onion, and snap peas for 3 to 4 minutes, listening for that soft sizzle that tells you they're staying crisp-tender instead of turning mushy.
- Bring it all together:
- Return the chicken to the skillet, pour the sauce over everything, and stir until the chicken and vegetables are completely coated. Let it bubble for 2 to 3 minutes; you'll see the sauce thicken slightly and become glossy, a sign that the starches from the cornstarch are working their magic.
- Plate and garnish:
- Serve over jasmine rice with green onions scattered on top and sesame seeds for crunch if you have them.
Save There's a moment about halfway through cooking when the kitchen fills with that intoxicating smell of caramelizing honey and warming spices, and you know you've made the right choice for dinner. This is the dish that reminds me why cooking for people matters—it's the easiest way to say I'm glad you're here.
Why This Balance Works
Sweet and spicy are natural partners, but they need an referee, and that's where the vinegar and soy sauce come in. The vinegar cuts through the honey's heaviness, while soy sauce anchors everything with its savory depth. Sriracha brings heat, yes, but it also brings flavor—garlic, chili, and that subtle fermented tang that makes it more interesting than just capsaicin. When you taste them together on your tongue, it's not chaos; it's a conversation.
Building Flavor Without Fuss
The beauty of this dish is that it trusts its ingredients to do the talking. You're not layering techniques or timing multiple components; you're letting the sauce do the heavy lifting while the vegetables stay bright and the chicken stays tender. This is comfort food that doesn't require you to have extensive kitchen skills, just the confidence to follow your instincts and taste as you go.
Making It Your Own
Once you've made this dish once, you'll start seeing it as a template rather than a strict formula. The sauce ratios are forgiving, and the vegetable choices are entirely up to you and what's in season. I've added broccoli on nights when my kids requested greens, swapped rice vinegar for apple cider vinegar when I was out, and even reduced the honey slightly when I wanted less sweetness for a crowd that leaned savory.
- If your spice tolerance is lower, start with 1 tablespoon sriracha and build up rather than backing down.
- Prep the sauce and cut the vegetables ahead of time, then cooking becomes a 20-minute affair.
- Leftovers actually taste better the next day as the flavors meld, so this is one of those recipes that rewards meal prep.
Save This dish reminds me that the best recipes are the ones that simplify life instead of complicating it. Make it tonight, and I promise someone will ask for seconds.
Recipe FAQ
- → How spicy is this dish?
The heat level is customizable with sriracha. Start with 2 tablespoons for moderate warmth that builds gently. Increase to 3 tablespoons if you prefer bold fire, or reduce to 1 tablespoon for milder palates.
- → Can I use chicken breast instead?
Yes, though thighs stay juicier. If using breasts, cut into similar pieces and reduce cooking time slightly to prevent drying. Monitor closely during the initial sear.
- → What vegetables work best?
Bell peppers, onions, and snap peas provide ideal crunch and sweetness. Broccoli florets, sliced carrots, or zucchini also complement the sauce beautifully.
- → Is this gluten-free?
Simply substitute tamari for soy sauce. All other ingredients naturally contain no gluten, making this an easy adaptation.
- → How long do leftovers keep?
Store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce thickens too much.