Save The first time my roommate walked in while I was making this, she actually stopped dead in her tracks. Something about the combination of sizzling garlic, ginger hitting hot oil, and that distinctive sriracha tang made our tiny apartment feel like a proper restaurant kitchen. Now it is the Wednesday night rescue dinner we both can make without even looking at the recipe anymore.
I made this for my father last month when he was visiting, and he kept asking what I put in the sauce. The man who usually just says this is good actually wanted the recipe written down for himself. Watching him go back for seconds while trying to figure out the secret ingredient was pretty much the best compliment I could have asked for.
Ingredients
- 1.5 lbs boneless skinless chicken thighs: Thighs stay juicy and tender even when cooked at high heat which is absolutely crucial here
- 1 tbsp cornstarch: This creates the silkiest coating on the chicken and helps the sauce cling to every piece
- 1/3 cup honey: The sweetness that tames the sriracha heat and gives the sauce that gorgeous gloss
- 1/4 cup low-sodium soy sauce: Use tamari if you need this gluten-free without losing any depth of flavor
- 2 tbsp sriracha: Start here and adjust up or down depending on your spice comfort zone
- 2 tbsp rice vinegar: Essential brightness that cuts through the honey and prevents the sauce from being too cloying
- 1 tbsp ketchup: Sounds unusual but it adds body and a subtle tomato backbone that makes everything taste complete
- 2 cloves garlic and 1 tbsp fresh ginger: Minced them together because they are better that way
- Red and yellow bell peppers plus red onion: The trio that makes this dish sing with color and sweetness
- 1 cup sugar snap peas: They add the most satisfying crunch and stay bright green even after cooking
Instructions
- Get the chicken ready:
- Toss the bite-sized chicken pieces with cornstarch salt and pepper until every piece is lightly dusted. This step is what gives you that restaurant-style texture so do not skip it.
- Whisk the sauce:
- Combine honey soy sauce sriracha rice vinegar ketchup garlic and ginger in a bowl. Whisk until the honey is fully incorporated and the mixture looks smooth and glossy.
- Sear the chicken:
- Heat half the oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for 5-7 minutes until golden. The cornstarch will create a beautiful crust that holds onto all that sauce later.
- Cook the vegetables:
- Add the remaining oil to the skillet then toss in the bell peppers onion and snap peas. Stir-fry for just 3-4 minutes because you want them tender-crisp not mushy.
- Bring it all together:
- Pour in the sauce and add the chicken back to the pan. Stir everything together and let it bubble for 2-3 minutes until the sauce thickens and coats each piece like a glaze.
Pin it Last week my friend Alex called me mid-cook because her sauce was not thickening. She had added the honey last instead of first and the balance was completely off. We fixed it together over the phone and she texted me a photo of the finished plate saying it looked just like the version from our favorite takeout spot.
Making It Your Own
I have learned that broccoli florets and matchstick carrots work beautifully here if you want to add more vegetables. The key is keeping everything in similar-sized pieces so everything cooks at the same rate. One time I added pineapple chunks and my family still talks about it.
The Heat Factor
Sriracha levels are deeply personal so start with less if you are unsure. You can always add more at the end but you cannot take it back. I usually make it medium-spicy and keep extra sriracha on the table for the heat seekers in my house.
Planning Ahead
The sauce can be whisked together up to three days in advance and stored in the refrigerator. I often double the sauce portion and keep the extra in a jar for quick weeknight stir-fries. It keeps beautifully and makes throwing together dinner almost too easy.
- Cut all your vegetables before you start cooking because the stir-fry goes fast
- Use fresh ginger not ground because the flavor difference is remarkable
- Have your rice already cooked before you heat the pan
Pin it This is the kind of dinner that makes people ask when you are cooking it again. Enjoy every spicy sweet bite.
Frequently Asked Questions
- → How spicy is this chicken diablo?
The spice level is moderate and easily adjustable. Two tablespoons of sriracha provide a pleasant warmth without overwhelming heat. Reduce to one tablespoon for a milder version, or increase to three tablespoons if you prefer more fiery flavors. The honey helps balance the spice beautifully.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works as a substitute. Cut it into bite-sized pieces and reduce cooking time slightly to prevent drying out. Chicken thighs remain more tender and juicy, but properly cooked breast is still delicious in this dish.
- → What vegetables work best in this dish?
Bell peppers, red onion, and sugar snap peas provide excellent texture and color. You can also add broccoli florets, sliced carrots, zucchini, or baby corn. The key is using vegetables that cook quickly and maintain a pleasant crunch.
- → Is this dish gluten-free?
It can be made gluten-free by substituting tamari for the soy sauce. All other ingredients are naturally gluten-free. Double-check your sriracha and ketchup labels if you have severe gluten sensitivity, as some brands may contain trace amounts.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop over low heat. The vegetables will soften slightly but the dish remains tasty. Freeze for up to three months if needed.
- → Can I reduce the sweetness?
Absolutely. Lower the honey from 1/3 cup to 1/4 cup for a less sweet profile. You can also add a splash more rice vinegar to cut through the sweetness and enhance the tangy elements of the sauce.