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Spicy Sweet Chicken Diablo Recipe

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★★★★★

4.7 from 127 reviews

Tender boneless chicken thighs cooked with vibrant bell peppers and aromatic onions in a bold, sweet, and spicy sauce made from honey, sriracha, soy sauce, and rice vinegar. This quick and easy Spicy Sweet Chicken Diablo recipe is perfect for a flavorful weeknight dinner served over rice, offering a delightful balance of heat and sweetness with a beautiful glossy finish.

Ingredients

Scale

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

Main Ingredients

  • 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

Sauce

  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon + 1 teaspoon rice vinegar
  • 2 1/2 teaspoons sriracha (adjust to taste)
  • 2 tablespoons water
  • 1 tablespoon cornstarch (for slurry if needed)

Garnish & Serving

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

Instructions

  1. Marinating the Chicken: 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 until all chicken pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours to infuse flavor and tenderize.
  2. Preparing the Sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon plus 1 teaspoon rice vinegar, 2.5 teaspoons sriracha, and 2 tablespoons water. Set this sauce mixture aside for later use.
  3. Cooking 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 without overcrowding. Cook for 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove chicken from the pan and set aside.
  4. Cooking the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Add the onion, red and yellow bell peppers, garlic, and ginger. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp but still have some bite.
  5. Combining and Simmering: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and bring to a simmer over medium heat. Cook for 3-5 minutes, stirring occasionally until the sauce thickens to a glossy coating. If needed, make a slurry of 1 tablespoon cornstarch and 1 tablespoon water to thicken the sauce further and cook for an additional minute.
  6. Serving: Serve the Spicy Sweet Chicken Diablo hot over cooked rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal. Enjoy immediately.

Notes

  • Adjust the amount of sriracha to control the spice level; omit for milder flavor.
  • Feel free to add other vegetables like broccoli, snap peas, or carrots for variety.
  • You can substitute chicken breasts for thighs but avoid overcooking to prevent dryness.
  • Reduce honey if you prefer a less sweet dish.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Marinate chicken and prepare sauce ahead to save time.
  • Serve with steamed broccoli or a fresh salad for a balanced meal.
  • Store leftovers in an airtight container refrigerated up to 3 days; reheat gently on stovetop or microwave.

Keywords: Spicy chicken, sweet and spicy chicken, chicken thighs recipe, stir-fry chicken, weeknight dinner, sriracha chicken, honey soy chicken, chicken and peppers

Find it online: https://biteandenjoy.com/spicy-sweet-chicken-diablo-recipe/