Description
Spicy Sweet Chicken Diablo is a vibrant and flavorful weeknight dinner featuring tender chicken thighs marinated in a sweet and spicy sauce, sautéed with colorful bell peppers and aromatic garlic and ginger. Served over steamed rice and garnished with green onions and sesame seeds, this dish perfectly balances heat, sweetness, and tang, making it your new favorite quick and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb Chicken Thighs
- 1/4 cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Cornstarch
- 1 tbsp Sriracha (half of the total amount)
Sauce
- 1/4 cup Soy Sauce (remaining from total)
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Sriracha (remaining)
- 1/4 cup Water (for thinning sauce)
Vegetables and Garnish
- 1 medium Red Bell Pepper, sliced
- 1 medium Yellow Bell Pepper, sliced
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Olive Oil
- 2 stalks Green Onions, sliced (for garnish)
- 1 tbsp Sesame Seeds (for garnish)
To Serve
- 3 cups Cooked Rice
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thighs with soy sauce, honey, rice vinegar, half the sriracha, cornstarch, and sesame oil. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Prepare the Sauce: In a separate bowl, whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and water. Set this sauce aside for later use.
- Cook the Chicken: Heat a large skillet over medium-high heat and add olive oil. Add the marinated chicken in batches to avoid overcrowding and cook for 5-7 minutes per batch until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining olive oil (if needed). Add the sliced onion, red and yellow bell peppers, minced garlic, and ginger. Sauté for 5-7 minutes until the vegetables are tender-crisp and fragrant.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and stir well to coat. Reduce heat to medium-low and simmer for 3-5 minutes, allowing the sauce to thicken and flavors to meld.
- Serve: Spoon the spicy sweet chicken and vegetables over cooked rice. Garnish with sliced green onions and sesame seeds for added crunch and freshness. Serve immediately and enjoy your delicious meal!
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor.
- Use boneless, skinless chicken thighs for the best tenderness and taste.
- If you prefer less heat, reduce the amount of sriracha to taste.
- Substitute rice with quinoa or cauliflower rice for a low-carb option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
