Spicy Sweet Chicken Diablo Recipe

Introduction

Spicy Sweet Chicken Diablo is a vibrant and flavorful dish that balances heat and sweetness perfectly. Tender chicken thighs are marinated, stir-fried with colorful bell peppers and onions, then tossed in a glossy, spicy-sweet sauce. It’s an easy meal that brightens up any weeknight dinner.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons olive oil
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha (or more, to taste)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1/4 cup chopped green onions, for garnish
• Sesame seeds, for garnish
• Cooked rice, for serving

Instructions

1. Step 1: In a medium bowl, combine the chicken pieces, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon sriracha, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Step 2: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon plus 1 teaspoon rice vinegar, the remaining 2 1/2 teaspoons sriracha, and 2 tablespoons water. Set aside.
3. Step 3: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if needed to avoid overcrowding.
4. Step 4: Cook the chicken 5-7 minutes until browned on all sides and cooked through. Remove chicken and set aside.
5. Step 5: Add the remaining 1 tablespoon olive oil to the skillet. Add onion, red and yellow bell peppers, garlic, and ginger. Cook 5-7 minutes until vegetables are tender-crisp, stirring occasionally.
6. Step 6: Return the cooked chicken to the skillet with the vegetables.
7. Step 7: Pour the prepared sauce over the chicken and vegetables. Bring to a simmer over medium heat.
8. Step 8: Cook 3-5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
9. Step 9: Serve hot over cooked rice, garnished with chopped green onions and sesame seeds. Enjoy!

Tips & Variations

• Adjust sriracha to your preferred spice level or substitute with another hot sauce.
• Use chicken breasts if you prefer leaner meat, but thighs will be more tender and flavorful.
• Add other vegetables like snap peas or carrots for more color and crunch.
• For a gluten-free version, use tamari instead of regular soy sauce.

Storage

Store leftover Chicken Diablo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prepare the sauce up to 2 hours ahead. Cook the chicken and vegetables just before serving for best texture and freshness.

What can I serve with Spicy Sweet Chicken Diablo?

This dish pairs wonderfully with steamed white or brown rice, quinoa, or even noodles for a complete meal.

Spicy Sweet Chicken Diablo Recipe

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4.6 from 145 reviews

Spicy Sweet Chicken Diablo is a vibrant and flavorful stir-fry dish featuring tender chicken thighs marinated and cooked with colorful bell peppers, onions, garlic, and ginger in a sweet and spicy sauce. Served over steamed rice and garnished with green onions and sesame seeds, this dish balances heat and sweetness, making it a perfect weeknight meal with a bold flavor punch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (adjust to taste)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

Vegetables and Sauce

• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons olive oil
• 1/4 cup soy sauce (divided)
• 1/4 cup honey (divided)
• 2 tablespoons rice vinegar (divided)
• 1 tablespoon sriracha (plus 1 teaspoon, for sauce)
• 1 tablespoon cornstarch
• 2 tablespoons water

Garnish and Serving

• 1/4 cup chopped green onions
• Sesame seeds
• Cooked rice, for serving

Instructions

1. Prepare the Chicken Marinade: In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon sriracha, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well to ensure all chicken is evenly coated.
2. Marinate the Chicken: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours to allow flavors to infuse.
3. Prepare the Sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon plus 1 teaspoon rice vinegar, remaining 2 1/2 teaspoons sriracha, and 2 tablespoons water. Set aside.
4. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer without overcrowding; cook in batches if necessary. Cook for 5-7 minutes until chicken is browned and cooked through. Remove chicken from skillet and set aside.
5. Sauté the Vegetables: Add remaining 1 tablespoon olive oil to the skillet. Add onion, red and yellow bell peppers, garlic, and ginger. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
6. Combine and Simmer: Return cooked chicken to skillet with vegetables. Pour prepared sauce over the mixture. Bring to a simmer over medium heat.
7. Thicken the Sauce: Cook for 3-5 minutes, stirring occasionally, until sauce thickens slightly and becomes glossy.
8. Serve and Garnish: Serve the Spicy Sweet Chicken Diablo hot over cooked rice. Garnish with chopped green onions and sesame seeds for added freshness and crunch. Enjoy your flavorful meal!

Notes

• Adjust the sriracha quantity to your preferred spice level.
• Marinating the chicken helps tenderize the meat and deepen flavor.
• Cooking the chicken in batches prevents overcrowding, ensuring even browning.
• Use a wok or large skillet for best results when stir-frying.
• Serve with steamed jasmine or basmati rice for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Spicy Chicken, Sweet and Spicy, Stir Fry, Easy Dinner, Chicken Thighs, Asian Recipe