Introduction

Spicy Sweet Chicken Diablo is a flavorful dish featuring tender chicken thighs and crisp-tender vegetables coated in a perfect balance of sweet, spicy, and savory sauce. This quick and easy recipe is ideal for weeknight dinners and is sure to impress your family and friends.

Four dark brown, crispy patties sit in a black pan filled with a thick orange sauce. Each patty is topped with bright green chopped spring onions and thin strands of reddish-brown fried onions. The sauce is smooth and creamy, pooling around the patties and adding a glossy shine. The edges of the pan are slightly worn, and there is a white marbled texture visible in the soft-focus background. The image captures rich textures and warm colors, giving a sense of a hearty, flavorful dish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine the 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 coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
Step 2: 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 this sauce mixture aside.
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. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Step 4: Add the remaining 1 tablespoon olive oil to the skillet. Add the onion, red and yellow bell peppers, garlic, and ginger. Cook for 5-7 minutes until vegetables are tender-crisp, stirring occasionally.
Step 5: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and bring to a simmer over medium heat.
Step 6: Cook for 3-5 minutes until the sauce thickens and becomes glossy, stirring occasionally. The cornstarch in the marinade and sauce will help thicken it.
Step 7: Serve the Spicy Sweet Chicken Diablo hot over cooked rice. Garnish with chopped green onions and sesame seeds. Enjoy!

Tips & Variations

Adjust the sriracha to your preferred spice level or omit it entirely for no heat.
Add other vegetables such as broccoli florets, snap peas, or carrots for extra color and nutrition.
Substitute chicken breast for thighs if preferred; just be careful not to overcook to avoid dryness.
Reduce honey if you prefer a less sweet dish.
Use tamari instead of soy sauce to make this recipe gluten-free.
Prepare the marinade and sauce ahead of time and keep separately refrigerated until cooking.
Serve with steamed broccoli or a simple salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.

How to Serve

A black pan holds four round, thick patties with a dark brown, crispy crust on the outside. Each patty is topped with a bright orange sauce that smoothly drips down the sides, garnished with small pieces of green onion and thin, reddish-brown caramelized onions. The sauce pools around the base of each patty, creating a vibrant contrast with the dark crust and fresh green garnish. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used as a substitute. Just cut it into similar-sized pieces and avoid overcooking to keep it tender and juicy.

How can I thicken the sauce if it’s too thin?

If the sauce isn’t thick enough, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry and stir it into the skillet. Cook for a few more minutes until thickened.