Go Back
–+ servings
Spicy Sweet Chicken Diablo

Spicy Sweet Chicken Diablo: A Crowd-Pleasing Flavor Bomb

This Spicy Sweet Chicken Diablo is a delicious and quick weeknight dinner that balances fiery heat and delightful sweetness.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 2 tablespoons Olive Oil Any neutral oil like canola can also be used.
For the Vegetables
  • 1 medium Red Bell Pepper Feel free to mix in any color of bell pepper for variety.
  • 1 medium Yellow Bell Pepper Substitute with zucchini for a different texture.
  • 1 medium Onion Sweet onions or shallots can be excellent alternatives.
  • 3 cloves Garlic If fresh isn't available, garlic powder will work in a pinch.
  • 1 tablespoon Ginger Ground ginger serves as a good substitute if needed.
For the Sauce
  • 4 tablespoons Soy Sauce Use tamari for a gluten-free choice.
  • 2 tablespoons Honey Maple syrup is perfect for a vegan alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can work in a pinch.
  • 2 tablespoons Sriracha Adjust the amount to match your desired spice level.
  • 1 tablespoon Cornstarch Arrowroot powder is an effective substitute.
  • 2 tablespoons Water Used to dilute the sauce mixture as needed.
  • 1 teaspoon Sesame Oil Can be omitted if you don't have it on hand.
For Garnish
  • 2 tablespoons Green Onions Chives can also be used as a substitute.
  • 1 tablespoon Sesame Seeds This is optional but highly recommended.
For Serving
  • 2 cups Cooked Rice Consider quinoa for a nutritious twist.

Equipment

  • Large Skillet
  • Medium bowl
  • Small bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix well and refrigerate for at least 30 minutes.
  2. While the chicken marinates, whisk together remaining soy sauce, honey, rice vinegar, sriracha, and water until smooth in a small bowl. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for about 5-7 minutes until golden brown and cooked through.
  4. In the same skillet, add chopped onion, red, and yellow bell peppers, garlic, and ginger. Stir-fry for 5-7 minutes until tender-crisp.
  5. Return the cooked chicken to the skillet with vegetables. Pour in the sauce and simmer for 3-5 minutes until thickened.
  6. Scoop rice or quinoa onto plates and spoon chicken and vegetable mix. Garnish with green onions and sesame seeds. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 12gVitamin A: 2000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Allow chicken to marinate for deeper flavor. Cook chicken in a single layer for a golden crust. Adjust sriracha according to spice preference. Mix in seasonal veggies for variety.

Tried this recipe?

Let us know how it was!