Chicken Diablo
Quick and easy Chicken Diablo combines sweet and spicy flavors, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
- 1 lb Chicken Thighs
- 1 medium Red Bell Pepper
- 1 medium Yellow Bell Pepper
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Olive Oil
- 1/4 cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Sriracha
- 1 tbsp Cornstarch
- 1/4 cup Water
- 1 tsp Sesame Oil
- 2 tbsp Chopped Green Onions
- 1 tbsp Sesame Seeds
- 4 cups Cooked Rice
Instructions
- Prep the ingredients: Start by cutting the chicken thighs into bite-sized pieces. Slice the red and yellow bell peppers, and chop the onion and garlic. Mince the ginger as well.
- Heat the oil: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces and season lightly with salt. Cook until browned, about 5-7 minutes.
- Add vegetables: Add the sliced onions, garlic, and ginger to the skillet. Sauté for an additional 3-4 minutes until the onions become translucent.
- Sauce it up: In a small bowl, whisk together the soy sauce, honey, rice vinegar, Sriracha, cornstarch, and water. Pour this mixture into the skillet, stirring to combine with the chicken and vegetables.
- Thicken the sauce: Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly. You’ll know it’s ready when it coats the back of a spoon.
- Finish with peppers: Add the sliced bell peppers to the skillet and cook for an additional 2-3 minutes until they are tender yet still crisp.
- Garnish: Just before serving, sprinkle the dish with sesame oil, chopped green onions, and sesame seeds for added flavor and texture. Serve over a bed of cooked rice.
Notes
Use fresh ingredients for the best flavor. Adjust Sriracha to control spiciness. Store leftovers in the fridge for up to 3 days.