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Spicy Sweet Chicken Diablo: A Flavorful Recipe You'll Love

Spicy Sweet Chicken Diablo

This Spicy Sweet Chicken Diablo is a quick and satisfying weeknight meal featuring a whirlwind of savory, sweet, and spicy flavors. The special sauce, made from soy sauce, honey, rice vinegar, and sriracha, transforms simple chicken and vegetables into a vibrant, saucy, and addictive dish. It's an impressive meal that comes together in a single skillet, tasting like you spent hours on it.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet or wok
  • medium bowl
  • Small bowl
  • Whisk

Method
 

Instructions
  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 teaspoon of rice vinegar, about 1/2 teaspoon of sriracha, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Mix to coat, cover, and refrigerate for at least 30 minutes.
  2. Mix the Sauce: While the chicken is marinating, whisk together the remaining 3 tablespoons of soy sauce, 3 tablespoons of honey, the rest of the rice vinegar, and the remaining sriracha in a small bowl. Add 2 tablespoons of water and whisk until smooth. Set aside.
  3. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary) and brown for 5-7 minutes, until cooked through. Remove the chicken from the skillet and set aside.
  4. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the onion, bell peppers, minced garlic, and grated ginger. Stir-fry for about 5-7 minutes, until crisp-tender.
  5. Bring It All Together: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything, stir, and bring to a simmer over medium heat.
  6. Thicken and Serve: Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens and becomes glossy. Serve hot over rice, garnished with chopped green onions and sesame seeds.

Notes

Don’t skip marinating the chicken as it keeps it juicy. Ensure the pan is very hot before adding chicken and cook in batches to get a good sear. If the sauce is too thin, thicken it with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water). Substitutions: chicken breasts, shrimp, or tofu can be used instead of thighs. Other vegetables like broccoli or mushrooms work well. For a gluten-free version, use tamari or liquid aminos instead of soy sauce.