Spicy Sweet Chicken Diablo (Print Version)

Tender chicken with colorful vegetables in a bold honey-sriracha glaze, ready in 45 minutes.

# Components:

→ Chicken

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

→ Sauce

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

→ Cooking and Garnish

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

# Directions:

01 - In a bowl, toss chicken thighs with cornstarch, salt, and pepper until evenly coated.
02 - In a separate bowl, whisk together honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger. Set aside.
03 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5 to 7 minutes until golden and 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 to 4 minutes until crisp-tender.
05 - Return chicken to the skillet. Pour sauce over chicken and vegetables. Stir well and cook for 2 to 3 minutes until sauce thickens and coats everything evenly.
06 - Transfer to serving dish and garnish with green onions and sesame seeds. Serve hot over jasmine rice.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like an obligation and more like a treat.
  • The sauce hits every flavor note at once, so your taste buds stay interested from the first bite to the last.
  • Chicken thighs stay tender and forgiving, even if your timing isn't perfect.
02 -
  • Don't crowd the chicken in the pan; if you're cooking more than this recipe calls for, work in batches, otherwise you'll end up steaming instead of searing.
  • The sauce thickens as it cools, so if it looks a little thin on the stove, give it a moment; it will cling beautifully to the rice.
03 -
  • If your sauce seems too thin, mix a teaspoon of cornstarch with water and stir it in during the final minute of cooking for instant thickening without changing the flavor.
  • Chicken thighs are your friend here because they're nearly impossible to overcook; breasts need constant attention, so stick with thighs unless you're very confident.
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