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Spicy Sweet Chicken Diablo

A fast, boldly flavored skillet dinner with juicy chicken thighs in a sticky honey sriracha sauce with colorful bell peppers, ready in under 30 minutes of active cooking.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless, skinless
  • 1 medium red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 medium onion sliced
  • 3 cloves garlic freshly minced
  • 1 tbsp fresh ginger minced or grated
  • 2 tbsp olive oil
  • 0.25 cup soy sauce divided between marinade and sauce
  • 2 tbsp honey divided between marinade and sauce
  • 2 tbsp rice vinegar divided between marinade and sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp cornstarch
  • 0.25 cup water
  • 1 tsp sesame oil
  • 2 tbsp chopped green onions for garnish
  • 1 tbsp sesame seeds for garnish
  • 4 cups cooked rice for serving

Equipment

  • large skillet
  • mixing bowl
  • measuring cups and spoons

Method
 

  1. In a mixing bowl, combine soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Add the chicken thighs, toss to coat well, and marinate for at least 30 minutes (up to 2 hours for best flavor).
  2. Whisk together the remaining sauce ingredients (soy sauce, honey, rice vinegar, sriracha, cornstarch, and water) in a small bowl. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Cook the marinated chicken thighs in a single layer for 5–7 minutes, until browned and cooked through to an internal temperature of 165°F. Remove from the pan and set aside.
  4. In the same skillet, sauté the onion, red and yellow bell peppers, garlic, and ginger over medium-high heat until tender-crisp, about 5–7 minutes. Scrape up any browned bits from the bottom of the pan as you cook.
  5. Return the cooked chicken to the skillet and pour the prepared sauce over everything. Stir to combine and let simmer over medium heat for 3–5 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables with a glossy finish.
  6. Serve hot over cooked rice. Garnish with chopped green onions and sesame seeds. Add a squeeze of fresh lime juice just before serving if desired.

Notes

Marinate the chicken up to 2 hours or overnight for deeper flavor. For a gluten-free version, substitute tamari for soy sauce. Start with 1/2 tablespoon of sriracha if cooking for spice-sensitive eaters and add more to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce. Chicken breasts can be substituted for thighs — reduce cook time and pull at 165°F to avoid dryness.