Description

Spicy Sweet Chicken Diablo is a vibrant and flavorful weeknight recipe combining tender chicken thighs marinated in a sweet and spicy sauce, sautéed colorful bell peppers and onions, and served over a bed of fluffy rice. This dish balances heat from sriracha with honey’s sweetness and offers a delightful Asian-inspired flair with soy sauce, sesame oil, and ginger.

Ingredients

Scale

Marinade & Chicken

1 lb Chicken Thighs (Main protein offering tenderness and flavor)
1/4 cup Soy Sauce (Supplies umami flavor)
2 tbsp Honey (Sweetens and balances spice)
2 tbsp Rice Vinegar (Adds acidity to the dish)
1 tbsp Sesame Oil (Adds flavor depth)
2 tbsp Sriracha (Divided: 1 tbsp for marinade, 1 tbsp for sauce)
2 tbsp Cornstarch (Thickens the sauce)
2 tbsp Olive Oil (Used for sautéing)

Vegetables & Aromatics

1 medium Red Bell Pepper (Adds sweetness and color)
1 medium Yellow Bell Pepper (Enhances flavor and diversity)
1 medium Onion (Provides a savory base flavor)
2 cloves Garlic (Adds depth and aroma)
1 tbsp Ginger (Contributes warmth and spice)

Garnish & Serving

2 stalks Green Onions (For garnish)
1 tbsp Sesame Seeds (Adds garnish and crunch)
3 cups Cooked Rice (Serves as a base)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken: In a large bowl, combine the chicken thighs with soy sauce, honey, rice vinegar, half of the sriracha, cornstarch, and sesame oil. Mix thoroughly ensuring all pieces are coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate and tenderize the chicken.
Prepare the sauce: While the chicken marinates, whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and a small amount of water in a separate bowl. Set aside the sauce mixture for later use.
Cook the chicken: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Remove chicken from marinade, letting the excess drip off, and add in batches to avoid overcrowding. Cook each batch for 5-7 minutes, turning occasionally, until chicken is cooked through and browned. Remove cooked chicken and set aside.
Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add sliced onion, red and yellow bell peppers, minced garlic, and grated 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 sautéed vegetables. Pour the prepared sauce over the mixture and stir to combine. Simmer for 3-5 minutes, allowing the sauce to thicken and coat the chicken and vegetables beautifully.
Serve: Spoon the spicy sweet chicken mixture over cooked rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor. Serve immediately while hot.

Notes

Marinating the chicken for at least 30 minutes enhances flavor and tenderness but can be extended up to 2 hours for a deeper taste.
If you prefer less heat, reduce the amount of sriracha or substitute with a milder chili sauce.
For a gluten-free version, use tamari or gluten-free soy sauce.
This dish pairs well with steamed vegetables or a crisp green salad.
Chicken thighs are used for juiciness; skinless, boneless thighs work best for quick cooking.