Spicy Sweet Chicken Diablo

The first time I made Chicken Diablo, I accidentally doubled the sriracha because I was distracted by a podcast. My husband took one bite, eyes went wide, and asked if we could keep it that spicy forever. Now it's our go-to when we need dinner that actually excites us after a long day.

Last winter, my sister came over exhausted from a new job, and I made this for her. She sat at the counter, watching the vegetables hit the hot oil, and said it was the first time all week she felt like she could breathe. Food has this way of doing that, you know?

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless: Thighs stay juicy better than breast, and cutting them into bites means every piece gets coated in that sauce
• 1 tbsp cornstarch: This little trick creates the most gorgeous golden crust and helps the sauce cling to every piece of chicken
• 1/2 tsp kosher salt and 1/4 tsp black pepper: Simple seasoning, but it's the foundation that makes everything else pop
• 1/3 cup honey: The sugar that tames the heat and creates that sticky, glazy finish that makes this dish so craveable
• 1/4 cup low-sodium soy sauce: Deep, salty umami that balances all that sweetness
• 2 tbsp sriracha: Start here if you're cautious, but I've learned most people want more heat than they think
• 2 tbsp rice vinegar: Bright acid that cuts through the honey and keeps the sauce from becoming cloying
• 1 tbsp ketchup: Sounds weird, but it adds body and a subtle tomato depth that rounds everything out
• 2 cloves garlic, minced: Fresh is non-negotiable here, the jarred stuff just disappears
• 1 tbsp fresh ginger, grated: Use a microplane if you have one, it releases way more flavor than chopping
• 1 red bell pepper and 1 yellow bell pepper, sliced: The colors make it gorgeous, and they stay crisp-tender which is so satisfying
• 1 small red onion, sliced: Adds sweetness and a little bite that cuts through the rich sauce
• 1 cup sugar snap peas, trimmed: They pop when you bite them and bring this fresh, bright element
• 2 tbsp vegetable oil: High smoke point means you can get the heat you need for proper stir-frying
• 2 green onions, sliced: Fresh finish that adds a mild onion punch and looks beautiful sprinkled on top
• 1 tbsp sesame seeds, optional: Totally optional but that tiny crunch makes each bite feel special
• Cooked jasmine rice: The fluffy, fragrant base that soaks up every drop of that sauce

Instructions

Coat the chicken:

Toss those bite-sized pieces with cornstarch, salt, and pepper until everything's evenly dusted. Do this right before you cook, because if the chicken sits too long, the coating gets gummy and weird.

Whisk up the sauce:

Combine honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger in a bowl. Whisk until the honey fully dissolves into the soy sauce, otherwise you'll get weird sweet pockets in your finished dish.

Sear the chicken:

Heat half the oil in a large skillet over medium-high until it shimmers. Add chicken in a single layer and let it develop that golden crust, about 5-7 minutes, then flip and cook another minute or two until just cooked through.

Crisp the vegetables:

Pull the chicken out and add the remaining oil to the hot pan. Toss in the peppers, onion, and snap peas, stir-frying for 3-4 minutes until they're bright and still have some crunch.

Bring it all together:

Return the chicken to the pan and pour that gorgeous sauce over everything. Stir constantly for 2-3 minutes as the sauce bubbles and thickens, coating every piece in sticky, spicy perfection.

Finish and serve:

Pile everything over steaming jasmine rice and top with green onions and sesame seeds. The contrast of hot chicken against cool, fluffy rice is honestly the best part.

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My daughter asked if she could invite three friends over for dinner on short notice, and this was the only thing I could double quickly without losing my mind. Watching six teenagers absolutely demolish a huge platter, all of them going back for seconds, that's when I knew this was a keeper.

Getting the Heat Right

I've made this for people who claim they can't handle spice, and they end up loving it. The honey really does temper the sriracha, creating this warm hum rather than an aggressive burn. Start with less if you're nervous, but trust that the sweetness balances everything beautifully.

Make It Your Way

Sometimes I throw in broccoli florets or matchstick carrots when I need to use up vegetables. The beauty of this dish is how forgiving it is. As long as you keep the sauce ratios steady, you can add whatever vegetables make you happy.

Perfecting the Rice

Good rice makes such a difference here. I rinse jasmine rice until the water runs clear, then cook it with a pinch of salt and sometimes a knuckle of ginger if I'm feeling fancy. The fragrant, fluffy rice becomes the perfect vehicle for all that sauce.

• Start the rice before anything else so it's ready when you are
• Fluff it with a fork, never a spoon, to keep each grain separate
• Make extra because someone always wants seconds

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There's something deeply satisfying about a dinner that comes together this quickly but tastes this good. Hope it finds its way into your regular rotation too.

Frequently Asked Questions

→ How spicy is this dish?

The heat level is moderate and easily adjustable. Two tablespoons of sriracha provides a noticeable warmth without overwhelming the flavors. Reduce to one tablespoon for mild heat or increase to three for extra spice.

→ Can I use chicken breast instead?

Yes, chicken breast works well but requires careful attention. Cut into similar bite-sized pieces and reduce cooking time slightly to prevent drying. Breast meat cooks faster than thighs, so watch closely.

→ What vegetables work best?

Bell peppers, onion, and sugar snap peas provide excellent color and texture contrast. Broccoli florets, sliced carrots, zucchini, or snow peas also work beautifully. Aim for vegetables that cook quickly and stay crisp-tender.

→ How can I make this gluten-free?

Substitute tamari for the soy sauce. All other ingredients are naturally gluten-free. Double-check your sriracha and ketchup labels to ensure no hidden gluten-containing additives.

→ Can I prepare this ahead?

Prep vegetables and sauce up to 24 hours in advance. Store sauce in the refrigerator and vegetables in separate containers. For best results, cook the dish fresh as the texture is optimal when served immediately.

→ 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 has thickened too much. The vegetables soften slightly but flavors remain delicious.