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.

📝 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

1. 1In 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.
2. 2Heat 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.
3. 3Add the frozen Asian vegetables to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are hot.
4. 4Give 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.
5. 5Serve over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired.