Description

Spicy Sweet Chicken Diablo is a vibrant stir-fry dish featuring tender chicken thighs coated in a flavorful honey-sriracha sauce. This recipe combines sweet, spicy, and savory elements with crunchy vegetables like bell peppers, red onion, and sugar snap peas, served over fragrant jasmine rice for a deliciously balanced meal perfect for weeknight dinners.

Ingredients

Scale

Chicken and Coating

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp cornstarch
1/2 tsp kosher salt
1/4 tsp black pepper

Sauce

1/3 cup honey
1/4 cup low-sodium soy sauce
2 tbsp sriracha
2 tbsp rice vinegar
1 tbsp ketchup
2 cloves garlic, minced
1 tbsp fresh ginger, grated

Vegetables

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 cup sugar snap peas, trimmed

Finishing and Serving

2 tbsp vegetable oil
2 green onions, sliced
1 tbsp sesame seeds
Cooked jasmine rice, for serving

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Instructions

Coat the Chicken: Toss the bite-sized chicken thighs with cornstarch, kosher salt, and black pepper in a bowl until the chicken pieces are evenly coated. This helps create a light crust once cooked.
Prepare the Sauce: In a separate bowl, whisk together honey, low-sodium soy sauce, sriracha, rice vinegar, ketchup, minced garlic, and grated fresh ginger. Set the sauce mixture aside while you cook the chicken and vegetables.
Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Arrange the chicken pieces in a single layer and cook them for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced red and yellow bell peppers, red onion, and sugar snap peas. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender but still vibrant and slightly crunchy.
Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce evenly over the chicken and vegetables. Stir everything together well and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat all ingredients nicely.
Serve: Serve the spicy sweet chicken and vegetable mixture hot over cooked jasmine rice. Garnish with sliced green onions and a sprinkle of sesame seeds for a flavorful and visually appealing finish.

Notes

For a spicier dish, increase the amount of sriracha according to your heat preference.
Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C) before combining with vegetables.
Using low-sodium soy sauce helps control the saltiness of the dish.
Feel free to swap sugar snap peas with snow peas or green beans for variety.
To keep the vegetables crisp, avoid overcooking during stir-frying.