Go Back
spicy-sweet-chicken-diablo-over-rice-bowl-green-onions

Spicy Sweet Chicken Diablo

Juicy chicken thighs marinated and cooked in a bold honey sriracha soy sauce with colorful bell peppers and onions. A quick Asian-inspired weeknight dinner ready in under 45 minutes.
Print Recipe Save to Pins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp soy sauce for marinade, low-sodium recommended
  • 1 tbsp honey for marinade
  • 1 tsp rice vinegar for marinade
  • 1/2 tsp sriracha for marinade, adjust to taste
  • 1 tsp cornstarch for marinade
  • 1 tsp sesame oil for marinade, toasted preferred
  • 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 garlic cloves minced
  • 1 inch fresh ginger grated
  • 2 tbsp olive oil divided
  • 3 tbsp soy sauce for sauce
  • 3 tbsp honey for sauce
  • 1 tbsp rice vinegar plus 1 tsp, for sauce
  • 2.5 tsp sriracha for sauce, adjust to taste
  • 2 tbsp water for sauce
  • 1/4 cup green onions chopped, for garnish
  • sesame seeds for garnish
  • cooked white rice for serving

Equipment

  • Large skillet or wok
  • 2 Medium Mixing Bowls
  • Meat thermometer
  • Cutting board and sharp knife

Method
 

  1. Combine chicken pieces with marinade ingredients: soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. Whisk all sauce ingredients together in a small bowl: soy sauce, honey, rice vinegar, sriracha, and water. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer in batches if needed. Cook 5 to 7 minutes until browned and internal temperature reaches 165 degrees Fahrenheit. Remove and set aside.
  4. Add remaining 1 tablespoon olive oil to the skillet. Add onion, bell peppers, garlic, and ginger. Cook 5 to 7 minutes stirring occasionally until tender-crisp.
  5. Return chicken to the skillet. Pour sauce over everything. Stir to coat. Simmer over medium heat for 3 to 5 minutes until sauce thickens and turns glossy.
  6. Serve hot over cooked white rice. Garnish with chopped green onions and sesame seeds.

Notes

Marinate chicken for at least 1 hour for best flavor. Use low-sodium soy sauce to control saltiness. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water for best texture.