Save The first time I made this Chicken Diablo, my husband took one bite and actually put his fork down mid-chew to stare at me. That perfect balance of sweet honey against the sriracha heat had caught him completely off guard. Now it is the dish he requests most often, especially on nights when we both come home exhausted but want something that feels special.
Last winter my sister came over for dinner looking completely drained from work. I had this sizzling on the stove within twenty minutes. Watching her shoulders drop as she inhaled that garlic-ginger aroma, then seeing her actually smile over her plate, reminded me why I keep this recipe in heavy rotation.
Ingredients
- 1.5 lbs boneless skinless chicken thighs: Thighs stay juicy and tender better than breast meat, especially when coated in cornstarch first
- 1 tbsp cornstarch: This creates a light coating that helps the sauce cling beautifully to every piece
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Simple seasoning that layers with the bold sauce flavors
- 1/3 cup honey: The natural sweetness that tames the heat and creates that gorgeous glazed finish
- 1/4 cup low-sodium soy sauce: Use tamari if you need this to be gluten-free without losing depth
- 2 tbsp sriracha: Start here and adjust up or down depending on your spice tolerance
- 2 tbsp rice vinegar: Adds just enough brightness to cut through the honey richness
- 1 tbsp ketchup: Sounds unusual but it adds body and helps balance all the flavors
- 2 cloves garlic, minced: Fresh garlic beats powder every time in this sauce
- 1 tbsp fresh ginger, grated: The aromatic foundation that makes the whole kitchen smell incredible
- 1 red bell pepper and 1 yellow bell pepper: The colors make this dish stunning while adding sweetness
- 1 small red onion: Adds a mild bite and beautiful pops of color
- 1 cup sugar snap peas: Stay crisp-tender and provide a fresh crunch against the tender chicken
- 2 tbsp vegetable oil: Divided between cooking the chicken and vegetables
- 2 green onions and 1 tbsp sesame seeds: The finishing touches that make it look restaurant-worthy
Instructions
- Coat the chicken:
- Toss the bite-sized chicken pieces with cornstarch, salt, and pepper until every piece is evenly dusted
- Whisk the sauce:
- Combine honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger until completely smooth
- Sear the chicken:
- Heat 1 tablespoon oil in a large skillet over medium-high heat and cook chicken in a single layer until golden, about 5-7 minutes
- Cook the vegetables:
- Add the remaining oil then stir-fry bell peppers, onion, and snap peas for 3-4 minutes until crisp-tender
- Combine everything:
- Return chicken to the skillet, pour in the sauce, and toss for 2-3 minutes until thickened and glossy
Save My youngest daughter who claims she hates spicy food now asks for seconds every time I make this. Seeing her carefully pick out every piece of glazed chicken from the bowl, her face flushing just slightly from the gentle heat, reminds me that palates change and grow.
Making It Your Own
I have learned that this recipe is incredibly forgiving. One night I added broccoli florets and carrot coins because that is what was in the crisper drawer. Another time I used orange blossom honey instead of regular honey and it gave the sauce this subtle floral note that had everyone asking what was different.
The Rice Secret
Jasmine rice is my go-to here because its floral aroma complements the sauce so beautifully. Make sure to rinse your rice until the water runs clear before cooking. It makes such a difference in the texture, giving you fluffy separate grains instead of a gummy mash that competes with the sauce.
Perfect Prep Timing
The trick to getting this on the table fast is having everything measured and chopped before you turn on the stove. Once that skillet is hot, the recipe moves quickly.
- Cut all your vegetables into similar sized pieces so they cook evenly
- Mix your sauce completely so the honey dissolves fully
- Have your serving platter ready because this smells amazing and people will be hovering
Save There is something deeply satisfying about a recipe that looks impressive but comes together on a Tuesday night without stress. This Chicken Diablo has become my answer to what is for dinner more times than I can count.
Recipe FAQ
- → How spicy is this dish?
The heat level depends on the sriracha amount. With 2 tablespoons, it provides a moderate kick that's balanced by the honey. Reduce to 1 tablespoon for milder flavor or increase to 3 tablespoons for more heat.
- → Can I use chicken breast instead?
Yes, chicken breast works well but cooks faster. Cut into bite-sized pieces and cook for 4-5 minutes until just cooked through to prevent drying out.
- → What vegetables can I add?
Broccoli florets, sliced carrots, zucchini, baby corn, or water chestnuts all complement this dish. Add heartier vegetables like broccoli and carrots early so they cook through.
- → How do I make it gluten-free?
Substitute tamari for the soy sauce and verify your sriracha brand is gluten-free. Most other ingredients are naturally gluten-free.
- → Can I prep this ahead?
Yes. Cut the chicken and vegetables, whisk the sauce, and store separately in the fridge for up to 24 hours. Cook just before serving for best texture.