Introduction

Spicy Sweet Chicken Diablo is a flavorful stir-fry that perfectly balances heat and sweetness. Tender chicken thighs are combined with vibrant bell peppers and a tangy, spicy sauce for a quick and delicious meal. This dish is perfect for anyone craving a bold, satisfying dinner.

The image shows four golden-brown fried chicken pieces in a black skillet, each topped with a smooth red sauce and sprinkled with fresh green sliced scallions. The chicken pieces sit in a pool of rich browned sauce that fills the skillet's base. In the background, a silver fork rests on the edge of the skillet, and a small wooden bowl filled with a creamy yellow sauce is slightly blurred, all placed on a white marbled surface with a blue cloth nearby. photo taken with an iphone --ar 4:5 --v 7

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

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 to taste), 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly.
Step 2: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to marinate.
Step 3: In a 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.
Step 4: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if needed. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Step 5: Add the remaining 1 tablespoon olive oil to the skillet. Sauté the onion, bell peppers, garlic, and ginger for 5-7 minutes until tender-crisp, stirring occasionally.
Step 6: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and bring to a simmer over medium heat.
Step 7: Cook for 3-5 minutes until the sauce thickens slightly and becomes glossy, stirring occasionally.
Step 8: Serve hot over cooked rice. Garnish with chopped green onions and sesame seeds. Enjoy!

Tips & Variations

For less heat, reduce the amount of sriracha or substitute with a milder chili sauce.
Swap chicken thighs for boneless chicken breasts if preferred, but thighs stay juicier.
Add other vegetables like snap peas or broccoli for extra crunch and nutrition.
Use maple syrup instead of honey for a different sweet note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

The image shows four thick, round browned patties with a crispy texture, sitting in a shallow pool of smooth, creamy orange sauce inside a black cast iron pan. Each patty is topped with a drizzle of more sauce, thin red strips, and bright green chopped scallions scattered on top and around. The sauce slightly coats parts of the patties, adding a rich, glossy look. The background has a white marbled texture with a blurred bowl of green leaves in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of chicken?

Yes, this recipe works well with shrimp, tofu, or thinly sliced beef. Adjust cooking times accordingly to prevent overcooking.

How spicy is this dish?

The heat level can be adjusted by varying the amount of sriracha used. Start with less if you prefer mild spice and add more to taste.

Spicy Sweet Chicken Diablo Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

Spicy Sweet Chicken Diablo is a flavorful stir-fry dish featuring tender chicken thighs marinated and cooked with vibrant bell peppers, onions, and a spicy-sweet sauce made with honey, soy sauce, and sriracha. This quick and easy recipe delivers a perfect balance of heat and sweetness, garnished with green onions and sesame seeds, served over warm rice for a satisfying meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Ingredients

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 and Sauce

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
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
2 tablespoons olive oil, divided

Garnishes and Serving

1/4 cup chopped green onions, for garnish
Sesame seeds, for garnish
Cooked rice, for serving

Instructions

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 coat the chicken evenly.
Marinate the Chicken: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to let the flavors penetrate the chicken.
Mix the Sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon plus 1 teaspoon rice vinegar, 1 tablespoon sriracha, and 2 tablespoons water. Set this sauce aside for later.
Heat the Oil: Warm 1 tablespoon of olive oil in a large skillet or wok over medium-high heat, preparing for cooking the chicken.
Cook Chicken: Add the marinated chicken in a single layer to the hot skillet. Avoid overcrowding; cook in batches if necessary. Sear the chicken for 5-7 minutes until browned on all sides and fully cooked. Remove the chicken and set aside.
Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Toss in the onion, red and yellow bell peppers, minced garlic, and grated ginger. Stir and cook for 5-7 minutes until the vegetables are tender-crisp.
Combine Chicken and Vegetables: Return the cooked chicken pieces to the skillet with the vegetables, mixing them evenly.
Add Sauce & Simmer: Pour the prepared sauce over the chicken and vegetables. Bring this mixture to a simmer over medium heat, cooking for 3-5 minutes until the sauce thickens and becomes glossy, stirring occasionally.
Serve: Spoon the Spicy Sweet Chicken Diablo hot over cooked rice. Garnish generously with chopped green onions and sesame seeds before serving.
Enjoy: Dig in and enjoy the perfect combination of sweet, spicy, and savory flavors in this delicious dish!

Notes

Adjust the amount of sriracha to suit your preferred spice level.
Marinating the chicken longer enhances flavor and tenderness.
Cook the chicken in batches to avoid overcrowding and ensure even browning.
Use fresh ginger and garlic for the best taste.
Serve with steamed jasmine or basmati rice for a complete meal.
Vegetables can be varied or added based on preference (e.g., snap peas or carrots).

Keywords: Spicy Sweet Chicken, Chicken Diablo, Stir-fry Chicken, Asian Chicken Recipe, Spicy Chicken, Sweet and Spicy Chicken, Chicken Thighs Recipe