Save The first time I made this sauce, I accidentally doubled the sriracha because my phone buzzed and I lost count. My husband took one bite, eyes went wide, and said "this is dangerous" in the best possible way. Now it's the only way our kids will eat bell peppers, which feels like a small victory. Something about that honey-sweet heat just makes vegetables disappear.
Last Tuesday, I'd completely forgotten about dinner until 6:45 PM. This saved me. My neighbor Sarah smelled it through her open window and texted me "what IS that magic" and ended up eating with us. We sat around the coffee table because I hadn't cleaned the dining table, and nobody cared one bit.
Ingredients
- Chicken thighs: Dark meat stays tender and juicy even when the sauce gets all sticky and caramelized
- Cornstarch: Creates this incredible coating that helps the sauce cling to every single bite
- Honey: Balances the heat and gives the sauce that gorgeous glossy finish
- Sriracha: Start with 2 tablespoons but know your audience, some days I go bold
- Bell peppers: Red and yellow look beautiful together and bring natural sweetness
- Sugar snap peas: Add this incredible crunch that makes the whole dish feel fresh
Instructions
- Coat the chicken:
- Toss the chicken pieces with cornstarch, salt, and pepper until everything's evenly dusted and ready to cook
- Mix the sauce:
- Whisk together the honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger until smooth
- Sear the chicken:
- Heat 1 tablespoon oil in a large skillet over medium-high heat, add chicken in a single layer, and cook for 5 to 7 minutes until golden and cooked through
- Cook the vegetables:
- Add the remaining oil to the skillet, toss in bell peppers, onion, and snap peas, and stir-fry for 3 to 4 minutes until crisp-tender
- Bring it together:
- Return chicken to the pan, pour in the sauce, and cook for 2 to 3 minutes until everything's thickened and coated
- Finish and serve:
- Serve immediately over jasmine rice, topped with green onions and sesame seeds if you have them
Save My friend's teenage son who survives on pizza asked for the recipe after trying this at our house. His mom texted me the next day saying he made it himself and requested "more of those spicy peppers" for his birthday dinner. Teenagers, man.
Making It Your Own
Sometimes I throw in broccoli florets or sliced zucchini if that's what's languishing in the crisper drawer. The sauce is forgiving enough that almost any vegetable works. Last week I used pineapple chunks instead of snap peas and it was unexpectedly perfect.
The Heat Factor
My spice tolerance shifts with my mood, so I've learned to add the sriracha gradually. You can always add more but you can't take it back. Keep some honey nearby just in case you get overconfident.
Meal Prep Magic
This reheats beautifully and somehow tastes even better the next day when the flavors have had time to mingle. I make double the sauce and keep it in a jar in the fridge for emergency stir-fries.
- Cut all your vegetables the night before and store them in containers
- Double the sauce and freeze half for an even faster dinner next time
- Cook jasmine rice in big batches and freeze portions for quick serving
Save This is the dish that convinced me weeknight dinners didn't have to be boring or take forever. Hope it brings some excitement to your Tuesday too.
Recipe FAQs
- → How spicy is this dish?
Two tablespoons of sriracha provide moderate heat that most palates enjoy. Reduce to one tablespoon for mild flavor or increase to three tablespoons for extra spice.
- → Can I use chicken breast instead?
Yes, but watch cooking time carefully. Breast meat dries out faster than thighs—cook just until opaque throughout, about 4–5 minutes.
- → How do I make this gluten-free?
Swap regular soy sauce for tamari or coconut aminos. Double-check all condiment labels to ensure they're certified gluten-free.
- → What vegetables work best?
Bell peppers, onions, and snap peas provide color and crunch. Broccoli florets, sliced carrots, or zucchini also work well in this stir-fry.
- → Can I prep this ahead?
Cut chicken and vegetables up to a day ahead. Whisk sauce in advance and store separately. Everything cooks in minutes when you're ready to eat.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce thickened too much.