Sweet and Spicy Thai Chicken (Printable)
Tender chicken in a sweet, spicy Thai glaze with garlic, ginger, and lime. Ready in 35 minutes.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Sauce
06 - 1/3 cup sweet chili sauce
07 - 2 tablespoons soy sauce
08 - 2 tablespoons fish sauce
09 - 2 tablespoons honey
10 - 2 tablespoons fresh lime juice
11 - 2 cloves garlic, minced
12 - 1-2 teaspoons sriracha or Thai chili paste
13 - 1 tablespoon fresh ginger, grated
→ Garnish
14 - 2 green onions, thinly sliced
15 - 1 tablespoon sesame seeds
16 - 1/4 cup fresh cilantro, chopped
17 - Lime wedges
# How to Prepare:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a medium bowl until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
03 - Whisk together sweet chili sauce, soy sauce, fish sauce, honey, lime juice, garlic, sriracha, and ginger in a small bowl until combined.
04 - Pour sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until slightly thickened.
05 - Return chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until chicken is well-glazed and heated through.
06 - Remove from heat. Garnish with green onions, sesame seeds, cilantro, and serve with lime wedges if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- You can crank up or dial down the heat without throwing off the balance
02 -
- Overcrowding the pan means the chicken will steam instead of sear so work in batches if needed
- The sauce thickens quickly once it hits the hot pan so have everything ready before you start
03 -
- Toast your sesame seeds in a dry pan for 30 seconds before garnishing
- Room temperature chicken cooks more evenly so take it out of the fridge 15 minutes before cooking