Description
Chicken Diablo is a bold, spicy-sweet chicken dish made with tender thighs, colorful vegetables, and a rich, glossy sauce. Perfect for quick weeknight dinners, this recipe delivers restaurant-quality flavor in under 30 minutes.
Ingredients
Scale
For the Chicken and Vegetables
- 1 lb chicken thighs
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
For the Sauce
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp sesame oil
For Garnish
- 2 tbsp chopped green onions
- 1 tbsp sesame seeds
For Serving
- 4 cups cooked rice
Instructions
- In a bowl, mix soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Add chicken and marinate for 30 minutes to 2 hours.
- Whisk remaining sauce ingredients in a separate bowl and set aside.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, sauté onion, bell peppers, garlic, and ginger for 5–7 minutes until tender-crisp.
- Return chicken to the pan and pour in the prepared sauce.
- Simmer for 3–5 minutes until the sauce thickens and coats the chicken.
- Serve hot over rice and garnish with green onions and sesame seeds.
Notes
- Adjust sriracha to control the spice level.
- Chicken thighs stay juicier, but chicken breast can be used if preferred.
- Add broccoli or snap peas for extra veggies.
- Sauce will thicken more as it cools—don’t overcook.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg