Chicken Diablo–a quick and easy skillet dinner made with chicken breasts, frozen Asian vegetables, and a sweet, spicy homemade sauce that’s perfect served over rice.
Chicken Diablo
This is an easy weeknight dinner to make with chicken breasts. Everything cooks in one skillet and there’s no chopping vegetables because we’re using a bag of frozen veggies. The homemade sauce is sweet and spicy. If your family loves extra heat, just add a little more sriracha. Serve it over steamed rice or even cauliflower rice for a simple meal that tastes like Chinese takeout.
Ingredients/Substitution Ideas
- Low-sodium soy sauce–Tamari for a gluten-free version or coconut aminos for a slightly sweeter flavor
- Water
- Brown sugar
- Sriracha
- Apple cider vinegar–rice vinegar or white vinegar
- Garlic powder–or 1 Tbsp fresh minced garlic
- Ground ginger–or 1 Tbsp fresh grated ginger
- Cornstarch
- Toasted sesame oil–Can be omitted, but it adds good flavor
- Boneless, skinless chicken breasts–or boneless chicken thighs
- Olive oil–or vegetable oil
- Frozen Asian blend vegetables
- Green onions–optional
- Sesame seeds–optional
Steps
In a medium bowl, whisk together soy sauce, water, brown sugar, sriracha, apple cider vinegar, garlic powder, ground ginger, cornstarch and sesame oil until the cornstarch is completely dissolved. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
Add the frozen Asian vegetables to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are hot.
Give the sauce another quick whisk and pour it into the skillet. Cook for 2–4 minutes, stirring constantly, until the sauce comes to a simmer and thickens into a glossy glaze that coats the chicken and vegetables.
Serve over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
Notes/Tips
- Serve with hot cooked rice. I like to use my Instant Pot to cook rice.
- For a milder version use 1 tablespoon of sriracha.
- Boneless chicken thighs work just as well and stay especially juicy.
- This can be gluten free if you use gluten free soy sauce. This recipe is dairy free.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. Freeze up to 2 months.
- Other recipes you can make with sriracha are Slow Cooker Firecracker Chicken and Bang Bang Beef Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Chicken Diablo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and easy skillet dinner made with chicken breasts, frozen Asian vegetables, and a sweet, spicy homemade sauce that’s perfect served over rice.
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/3 cup packed brown sugar
- 2 tablespoons sriracha (use 3 tablespoons if you like it spicy)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- 16 oz boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 (12-16 ounce) bag frozen Asian blend vegetables
- Optional: sliced green onions and sesame seeds
Instructions
- In a medium bowl, whisk together soy sauce, water, brown sugar, sriracha, apple cider vinegar, garlic powder, ground ginger, cornstarch and sesame oil until the cornstarch is completely dissolved. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Add the frozen Asian vegetables to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are hot.
- Give the sauce another quick whisk and pour it into the skillet. Cook for 2–4 minutes, stirring constantly, until the sauce comes to a simmer and thickens into a glossy glaze that coats the chicken and vegetables.
- Serve over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
- Category: Chicken
- Method: Stove
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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