Pin The first time I made Chicken Diablo, my kitchen filled with this incredible aroma of honey and garlic hitting the hot pan. My roommate stuck her head in the door and asked what restaurant I'd ordered from, which felt like the ultimate compliment. Now it's become one of those meals I make when I need something that feels special but comes together in under an hour.
Last summer, my sister came over for dinner feeling completely drained from work. I whipped this up while she sat at the counter with a glass of wine, and by the time we sat down to eat, she'd forgotten about her stressful day entirely. The colors looked so beautiful against the white plates that she insisted on taking a picture before we even picked up our forks.
Ingredients
- Chicken thighs: Cut into bite sized pieces so they cook evenly and stay tender throughout the process
- Cornstarch: Creates this gorgeous golden crust on the chicken while helping the sauce cling to every piece
- Honey: The backbone of the sauce, adding sweetness that tames the heat beautifully
- Sriracha: Adjust this based on your spice tolerance, I usually start with two tablespoons and go from there
- Rice vinegar: Cuts through the honey's sweetness and adds a bright tang that wakes everything up
- Bell peppers: Red and yellow peppers stay sweet and crisp, adding both color and texture
- Sugar snap peas: They pop in your mouth and add a fresh crunch that contrasts the tender chicken
Instructions
- Get the chicken ready:
- Toss the pieces with cornstarch, salt, and pepper until they're evenly coated and look slightly dusty
- Whisk up the sauce:
- Combine the honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger until smooth
- Sear the chicken:
- Heat half the oil in a large skillet over medium high heat, add chicken in a single layer, and cook for 5 to 7 minutes until golden
- Cook the vegetables:
- Add the remaining oil to the pan along with the peppers, onion, and snap peas, stir frying for 3 to 4 minutes
- Bring it all together:
- Return the chicken to the skillet, pour in the sauce, and cook for 2 to 3 minutes until everything is glossy and coated
Pin This recipe has saved me on countless weeknights when I wanted something comforting but didn't have the energy for anything complicated. My friend's kids, who usually claim they hate spicy food, will happily eat seconds when I make this for them.
Making It Your Own
I've found that this recipe is incredibly forgiving and adapts well to whatever vegetables you have in your crisper drawer. Sometimes I'll add broccoli florets or sliced zucchini depending on what looks good at the market that week.
Perfect Pairings
Jasmine rice is my go to, but I've also served this over brown rice, quinoa, or even cauliflower rice when I'm watching my carbs. The sauce is so flavorful that it makes whatever you choose to serve it with taste amazing.
Make Ahead Magic
You can cut the chicken and vegetables in the morning and store them in separate containers in the fridge. The sauce can be whisked together ahead of time too, which means dinner comes together in about 15 minutes when you get home.
- Double the sauce if you want extra for drizzling over rice
- Leftovers actually taste better the next day as the flavors meld together
- The sauce thickens in the fridge, so add a splash of water when reheating
Pin This has become one of those recipes I can make almost without thinking, yet it never fails to impress. I hope it brings as many cozy weeknight dinners to your table as it has to mine.
Recipe Questions
- → How spicy is this dish?
The heat level is moderate and customizable. Two tablespoons of sriracha provide noticeable warmth without overwhelming the honey sweetness. Reduce to one tablespoon for milder flavor or increase to three for extra kick.
- → Can I use chicken breast instead?
Yes, boneless chicken breast works well. Cut into similar bite-sized pieces, but reduce cooking time slightly to prevent drying. Breast meat cooks faster than thighs, so watch closely after 4-5 minutes.
- → What vegetables work best?
Bell peppers, red onion, and snap peas provide ideal crunch and color. Broccoli florets, sliced carrots, or zucchini make excellent additions. Keep vegetables similar in size for even cooking.
- → How do I make this gluten-free?
Substitute tamari for the soy sauce. Verify your sriracha brand is gluten-free, though most are. Serve over gluten-free rice or cauliflower rice to complete the meal safely.
- → Can this be made ahead?
Prep ingredients and whisk sauce in advance for faster cooking. Store separately in the refrigerator. The finished dish keeps well for 3 days, though vegetables soften slightly when reheated.
- → How can I reduce the sweetness?
Decrease honey from 1/3 cup to 1/4 cup for a more savory profile. You can also add an extra tablespoon of rice vinegar to balance the sugar with acidity.