Save to Pinterest The first time I made this Chicken Diablo, my roommate walked into the kitchen and immediately asked what smelled so incredible. The honey was caramelizing in the skillet, that sriracha kick was hitting the air, and honestly, I had no idea this weeknight dinner would turn into such a staple in our house. Something about that sweet-spicy balance just makes people gather around the stove.
Last Tuesday, after a chaotic day at work, I cranked some music and threw this together. My partner came home hungry and ended up eating standing right at the counter, too impatient to even wait for plating. That is the kind of dinner this is.
Ingredients
- 1.5 lbs chicken thighs: Thighs stay tender and juicy better than breast ever could, plus they handle high-heat cooking beautifully
- 1 tbsp cornstarch: This little trick creates that velvety coating and helps the sauce cling to every piece
- 1/3 cup honey: Balances the heat and gives the sauce that gorgeous glossy finish
- 2 tbsp sriracha: Start here and adjust up or down depending on your spice comfort zone
- 2 bell peppers plus snap peas: The vegetables add crunch and color that makes the dish feel complete
Instructions
- Coat the chicken:
- Toss those bite-sized pieces with cornstarch, salt, and pepper until evenly coated. Do not skip this step, it is what gives you that restaurant-quality texture.
- Whisk the sauce:
- Combine honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger in a bowl. The smell alone will tell you you are on the right track.
- Sear the chicken:
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and let it get golden and cooked through, about 5-7 minutes. Resist the urge to stir too much, you want that nice crust.
- Cook the vegetables:
- Add more oil to the pan, throw in the bell peppers, onion, and snap peas. Stir-fry for 3-4 minutes until they are bright and still have some crunch.
- Bring it together:
- Return chicken to the pan, pour that sauce over everything, and stir well. Let it cook for 2-3 minutes until the sauce thickens and coats each piece like a glaze.
Save to Pinterest My mom called me mid-cook once and I got distracted, letting the sauce go just a little too far. We still devoured it, but I learned to keep my phone in the other room during that final sauce step.
Making It Your Own
I have swapped in broccoli, carrots, even zucchini when that is what was lurking in the crisper drawer. The sauce works with pretty much any vegetable that can hold up to a quick stir-fry.
Serve It Right
Jasmine rice is classic, but I have also served this over noodles or even cauliflower rice when I was cutting carbs. The sauce is good enough to make anything taste delicious.
Make Ahead Magic
You can prep everything ahead of time, but I learned the hard way that the sauce thickens too much if stored overnight. Instead, whisk the sauce right before you start cooking.
- Cut the vegetables and chicken in the morning for an even faster dinner
- Double the sauce if you are serving rice lovers who like extra drizzle
- Keep those sesame seeds handy, they add the perfect final crunch
Save to Pinterest There is something deeply satisfying about a dinner that comes together this fast but tastes this good. Hope it becomes a regular in your rotation too.
Answers to Recipe Questions
- → How spicy is this chicken diablo?
The spice level is moderate and adjustable. Two tablespoons of sriracha provide a noticeable kick without overwhelming heat. Reduce to one tablespoon for milder flavor or increase to three tablespoons for extra fire.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well but cooks faster. Cut into bite-sized pieces and reduce cooking time to 4-5 minutes to prevent drying out. Thighs remain more tender and juicy due to their higher fat content.
- → What vegetables can I substitute?
Broccoli florets, sliced carrots, zucchini, snow peas, or baby corn all work beautifully. Aim for 4-5 cups total vegetables and adjust cooking time slightly based on how quickly they soften.
- → Is this dish gluten-free?
Simply swap regular soy sauce for tamari to make this completely gluten-free. All other ingredients are naturally gluten-free, including the cornstarch coating.
- → How long do leftovers keep?
Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or skillet with a splash of water to refresh the sauce. The vegetables will soften slightly but flavors remain excellent.
- → Can I make this less sweet?
Absolutely. Reduce honey from 1/3 cup to 1/4 cup or even 2 tablespoons for a more savory profile. The sriracha and vinegar will become more prominent, creating a tangier finish.