Spicy Sweet Chicken Diablo Recipe

Introduction

Spicy Sweet Chicken Diablo is a vibrant and flavorful dish that perfectly balances heat and sweetness. With tender chicken thighs and crisp bell peppers coated in a glossy, spicy honey sauce, it’s sure to become a favorite at your dinner table.

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

1. Step 1: In a medium bowl, combine the chicken pieces, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon sriracha (adjust if sensitive to spice), 1 teaspoon cornstarch, and 1 teaspoon sesame oil.
2. Step 2: Mix well to coat the chicken evenly, then cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: In a separate small bowl, whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon plus 1 teaspoon rice vinegar, the remaining 2 1/2 teaspoons sriracha, and 2 tablespoons water. Set aside.
4. Step 4: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
5. Step 5: Add the marinated chicken in a single layer without overcrowding the pan. Cook for 5–7 minutes, turning to brown all sides and ensuring it is cooked through. Remove chicken and set aside.
6. Step 6: Add the remaining 1 tablespoon olive oil to the skillet, then add onion, bell peppers, garlic, and ginger. Cook for 5–7 minutes until vegetables are tender-crisp, stirring occasionally.
7. Step 7: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and bring to a simmer over medium heat.
8. Step 8: Cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and turns glossy.
9. Step 9: Serve the Spicy Sweet Chicken Diablo hot over cooked rice, garnished with chopped green onions and sesame seeds.

Tips & Variations

• Adjust the amount of sriracha to control the heat level to your preference.
• Use chicken breasts if you prefer leaner meat, but cooking time may be slightly shorter.
• Add snap peas or broccoli for extra vegetables and crunch.
• For a gluten-free version, use tamari instead of soy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through to preserve texture and flavor. Avoid microwaving directly to maintain the sauce’s glossiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, but keep an eye on cooking time as it cooks faster and can dry out if overcooked. Thighs remain juicier and more flavorful.

How spicy is this dish?

The level of spiciness depends on the amount of sriracha you add. The recipe allows you to adjust the heat to suit your taste, from mild to moderately spicy.

Spicy Sweet Chicken Diablo Recipe

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★★★★★

4.5 from 625 reviews

Spicy Sweet Chicken Diablo is a vibrant and flavorful dish featuring tender chicken thighs marinated and cooked with colorful bell peppers, aromatic onions, garlic, and ginger. The dish is perfectly balanced with a sweet and spicy sauce made from honey, soy sauce, sriracha, and rice vinegar, finished with a glossy, thickened glaze. Served over fluffy cooked rice and garnished with green onions and sesame seeds, this recipe delivers a satisfying, restaurant-quality meal that’s easy to prepare at home.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Fusion Asian

Ingredients

Scale 1x2x3x

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 (or less, 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
• Cooked rice, for serving

Instructions

1. Prepare the marinade: 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 thoroughly to evenly coat all chicken pieces.
2. Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, allowing the flavors to infuse into the chicken.
3. 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 this sauce mixture aside.
4. Heat oil in skillet: Warm 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
5. Cook the chicken: Add the marinated chicken in a single layer, avoiding overcrowding the pan. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
6. Sauté vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion, red and yellow bell peppers, garlic, and grated ginger. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet crisp.
7. Combine chicken and vegetables: Return the cooked chicken to the skillet with the vegetables.
8. Add sauce and simmer: Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
9. Serve: Serve the Spicy Sweet Chicken Diablo hot over cooked rice.
10. Garnish and enjoy: Sprinkle chopped green onions and sesame seeds over the top. Enjoy your flavorful meal!

Notes

• If you prefer milder heat, reduce the amount of sriracha used in the marinade and sauce.
• Cook the chicken in batches if necessary to avoid overcrowding, which helps in browning the meat evenly.
• Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
• For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
• Leftover Spicy Sweet Chicken Diablo keeps well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Spicy Sweet Chicken Diablo, chicken thighs, spicy chicken recipe, sweet and spicy chicken, stir-fry chicken, easy chicken dinner, chicken with bell peppers, sriracha chicken, honey chicken, Asian-inspired chicken