Description

Ignite your taste buds with Spicy Sweet Chicken Diablo, a dish that perfectly balances fiery heat with delightful sweetness. This culinary adventure promises to become a new favorite in your dinner rotation.

Ingredients

Scale

1.5 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2–3 chipotle peppers in adobo sauce, finely minced
1–2 tablespoons adobo sauce from the can
1 small serrano or habanero pepper, deseeded and finely minced (optional)
1 teaspoon red pepper flakes
1/2 cup pineapple juice
2–3 tablespoons honey or light brown sugar
4–5 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons cold water
1–2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/2 cup chicken broth

Instructions

Pat the chicken dry with paper towels and cut it into bite-sized pieces, roughly 1-inch cubes. Season generously with salt and freshly ground black pepper.
In a medium bowl, combine minced chipotle peppers, adobo sauce, minced fresh chili (if using), red pepper flakes, pineapple juice, honey (or brown sugar), soy sauce, and rice vinegar. Whisk until well combined and honey is dissolved.
In a separate small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
Heat a large skillet or wok over medium-high heat and add olive oil. Once shimmering, add chicken pieces in a single layer and sear for 3-4 minutes per side until golden brown. Transfer to a clean plate.
Reduce heat to medium and add more olive oil if needed. Add minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
Pour in chicken broth and scrape up any brown bits from the pan. Add the pre-mixed spicy sweet sauce and bring to a gentle simmer for 2-3 minutes.
Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while stirring constantly. Continue to stir for another 1-2 minutes until the sauce thickens.
Return the seared chicken to the skillet, tossing to coat evenly in the sauce. Let simmer for another 3-5 minutes until chicken is cooked through and heated.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Stir-frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 20 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 100 mg

Keywords: Taste and adjust the heat and sweetness of the sauce before adding the chicken. If you want more heat, add more red pepper flakes or chipotle adobo; if too spicy, balance with honey or brown sugar. Serve over rice or cauliflower rice, and consider garnishing with toasted sesame seeds or chopped peanuts for added texture.