Spicy Sweet Chicken Diablo: A Quick Flavor Party for Dinner

Spicy Sweet Chicken Diablo offers a sweet and spicy flavor explosion in a quick 30-minute dinner.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 lbs boneless, skinless chicken thighs Tender and flavorful, perfect for soaking up the sauce.

For the Vegetables

1 large red bell pepper Adds color and sweetness; can substitute with green or orange peppers.
1 large yellow bell pepper Can be swapped with additional red or green peppers.
1 large onion Savory depth and sweetness; substitute with white or yellow onions.
4 cloves garlic, minced Essential for a fragrant aroma; use fresh for best flavor.
1 inch ginger, grated Fresh is preferred; powdered ginger can work in a pinch.

For the Sauce

2 tablespoons olive oil Can be replaced with vegetable or sesame oil.
1/4 cup soy sauce Opt for low-sodium or tamari for gluten-free.
1/4 cup honey Maple syrup can be a vegan alternative.
2 tablespoons rice vinegar White wine vinegar can be a substitute.
1 tablespoon sriracha Adjust based on spice preference.
1 tablespoon cornstarch Arrowroot powder can be an alternative.
2 tablespoons water To dissolve the cornstarch.
1 teaspoon sesame oil Omit if unavailable, but richness may be lost.

For Garnish

1/4 cup chopped green onions Adds freshness; regular onions can be a substitute.
sesame seeds Optional for garnish.

For Serving

cooked rice Perfect base for the sauce; quinoa is another option.

Equipment

large bowl
skillet
Whisk

Method

Step‑by‑Step Instructions

Marinate the Chicken: In a large bowl, combine the chicken thighs with 1 tablespoon of soy sauce, honey, rice vinegar, and sriracha. Mix in the cornstarch and sesame oil until evenly coated. Cover the bowl and refrigerate for at least 30 minutes.
Prepare the Sauce: In another bowl, whisk together the remaining soy sauce, honey, rice vinegar, and sriracha with 2 tablespoons of water. Set the sauce aside.
Sauté the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook marinated chicken thighs for 5-7 minutes until golden brown. Remove and set aside.
Cook the Vegetables: In the same skillet, add remaining olive oil, onion, bell peppers, garlic, and ginger. Sauté for 5-7 minutes until vegetables are tender-crisp.
Combine Everything: Return the chicken to the skillet, pour sauce over, and simmer for 3-5 minutes until thickened.
Serve and Garnish: Serve hot over rice, garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 70mgCalcium: 30mgIron: 3mg

Notes

For best results, reheat thoroughly in a skillet with added moisture. Marinate chicken a day ahead if possible.

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