Description
Spicy Sweet Chicken Diablo is a vibrant and flavorful dish featuring tender chicken thighs tossed with crisp bell peppers and onions in a spicy honey-soy glaze. This recipe offers the perfect balance of heat and sweetness, making it an irresistible meal served over steamed rice.
Ingredients
Units
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
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
Others
- 2 tablespoons olive oil (divided)
- Cooked rice, for serving
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Marinate 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 to coat evenly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to develop flavor.
- Prepare 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 until ready to use.
- Cook 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 on all sides and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet, then add the chopped onion, red and yellow bell peppers, minced garlic, and grated ginger. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
- Serve: Spoon the Spicy Sweet Chicken Diablo over cooked rice. Garnish with chopped green onions and sesame seeds for added flavor and texture. Enjoy hot!
Notes
- For a spicier dish, increase the sriracha amount to taste.
- Make sure not to overcrowd the skillet when cooking the chicken to ensure even browning.
- Use chicken thighs for juicier, more flavorful meat compared to chicken breast.
- You can substitute rice vinegar with apple cider vinegar if unavailable.
- Serve with steamed jasmine or basmati rice for the best accompaniment.
