Spicy Sweet Chicken Diablo Recipe
Spicy Sweet Chicken Diablo is a vibrant and flavorful dish featuring tender chicken thighs marinated and cooked with colorful bell peppers, onions, and a bold sweet-spicy sauce. This stir-fry recipe combines a perfect balance of heat from sriracha with the sweetness of honey, finished with aromatic garlic and ginger for a delightful meal served over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Asian Fusion
Ingredients
Scale
Chicken and 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
- 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
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon + 1 teaspoon rice vinegar
- 2 1/2 teaspoons sriracha
- 2 tablespoons water
Cooking Oils and Garnishes
- 2 tablespoons olive oil
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish
Serving
- Cooked rice, for serving
Instructions
- Prepare the 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 thoroughly until all chicken pieces are evenly coated.
- Marinate the chicken: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to infuse.
- Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon plus 1 teaspoon rice vinegar, 2 1/2 teaspoons sriracha, and 2 tablespoons water. Set aside.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 5 to 7 minutes until chicken is browned and cooked through, then remove and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Stir in onion, red and yellow bell peppers, garlic, and grated ginger. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Combine and simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and bring to a simmer over medium heat. Cook for 3 to 5 minutes until the sauce thickens slightly and becomes glossy, stirring occasionally.
- Serve and garnish: Serve the Spicy Sweet Chicken Diablo hot over cooked rice. Garnish with chopped green onions and sesame seeds for added flavor and texture.
- Enjoy your meal: Dive into the bold and balanced flavors of this sweet and spicy chicken dish.
Notes
- Adjust sriracha amounts to suit your preferred spice level.
- Marinating the chicken longer will deepen the flavor but is not mandatory.
- If you don’t have cornstarch, you can substitute with arrowroot powder or omit it for a thinner sauce.
- Use boneless, skinless chicken thighs for juicier results compared to chicken breasts.
- Serve with steamed jasmine or basmati rice for best pairing.
- For a gluten-free version, use gluten-free soy sauce or tamari.
Keywords: Spicy Sweet Chicken, Chicken Diablo, Stir-fry Chicken, Sweet and Spicy Chicken, Chicken with Bell Peppers, Easy Weeknight Dinner
Find it online: https://servedbynora.com/spicy-sweet-chicken-diablo-recipe/
