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Spicy Sweet Chicken Diablo

Spicy Sweet Chicken Diablo: A Tantalizing Dinner Delight

Spicy Sweet Chicken Diablo is a flavor-packed dish that combines sweet and spicy notes for a delightful dinner experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Cut into 1-inch pieces
  • 3 tablespoons Soy Sauce Tamari for gluten-free
  • 2 tablespoons Honey Maple syrup for vegan alternative
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted
  • 1 tablespoon Sriracha Adjust to taste
  • 1 tablespoon Cornstarch Can replace with arrowroot powder
  • 1 tablespoon Sesame Oil Optional for those avoiding sesame
For the Vegetables
  • 1 cup Red Bell Pepper Chopped
  • 1 cup Yellow Bell Pepper Chopped
  • 1 medium Onion Chopped
  • 3 cloves Garlic Minced
  • 1 tablespoon Ginger Grated
For Cooking and Serving
  • 2 tablespoons Olive Oil Used for cooking
  • 2 tablespoons Water To dissolve cornstarch
  • 2 tablespoons Green Onions For garnish
  • 1 tablespoon Sesame Seeds Optional
  • 4 cups Cooked Rice Can substitute with quinoa or noodles

Equipment

  • Skillet
  • mixing bowl
  • Whisk
  • measuring cups
  • Cutting Board
  • Knife

Method
 

Directions
  1. In a mixing bowl, combine the chicken thighs with soy sauce, honey, rice vinegar, half of the sriracha, cornstarch, and sesame oil. Stir well and marinate for 30 minutes to 2 hours.
  2. While the chicken marinates, prepare the sauce by mixing the remaining soy sauce, honey, rice vinegar, sriracha, and water in a separate bowl. Whisk until fully combined.
  3. Heat a skillet over medium-high heat and add olive oil. Add marinated chicken in batches and cook until browned on all sides for about 5-7 minutes.
  4. In the same skillet, add more olive oil if necessary and sauté chopped onions, red and yellow bell peppers, garlic, and ginger until tender-crisp, about 5-7 minutes.
  5. Return the cooked chicken to the skillet, pour the prepared sauce over the top, stir well, and let it simmer for 3-5 minutes until sauce thickens.
  6. Serve the chicken and vegetables over cooked rice, garnished with sliced green onions and sesame seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 15gVitamin A: 20IUVitamin C: 100mgCalcium: 4mgIron: 10mg

Notes

For varied flavors, try adding different vegetables such as zucchini or snap peas. Adjust spiciness with sriracha as preferred. Leftovers can be stored in an airtight container for up to 3 days.

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