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Thai chicken bowl with rice, carrots, and cucumber slices.
Julia

Thai Sweet and Spicy Chicken

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Thai Sweet and Spicy Chicken with a sticky homemade chili glaze. This easy weeknight Thai chicken recipe is better than takeout and ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Calories: 609
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Chicken
  • 1.5 pounds chicken use boneless skinless thighs (not breast). cut into larger pieces, remove excess fat.
For the Glaze
  • ¾ cup sweet chili sauce
  • ⅓ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons sriracha
  • 3 teaspoons minced garlic
  • 3 tablespoons rice vinegar
  • 3 tablespoons fish sauce
  • 1 tablespoon lemongrass paste
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons sesame oil or toasted sesame oil
For Serving
  • Boiled basmati rice
  • Green onion and cilantro
  • Crushed peanuts
  • Thinly sliced cucumber and carrots

Equipment

Method
 

  1. Mix all glaze ingredients in a medium bowl. Set aside half for serving.
  2. Pour remaining half into saucepan. Bring to a boil and cook 5 minutes. Let cool.
  3. Mix chicken with uncooked glaze. Heat skillet over medium heat. Cook chicken 6–7 minutes. Flip and cook another 6–7 minutes until fully cooked.
  4. Add rice to plate. Top with chicken. Pour thickened glaze over. Garnish with green onion and peanuts.
  5. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 609kcalCarbohydrates: 40gProtein: 31gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 167mgSodium: 2610mgPotassium: 504mgFiber: 1gSugar: 37gVitamin A: 147IUVitamin C: 7mgCalcium: 43mgIron: 2mg

Video

Notes

  • Stick with chicken thighs if you can – They stay juicy and tender, even if you cook them a minute too long. The texture is just better for this recipe.
  • Split the glaze before cooking – Save half before it touches the raw chicken. That fresh glaze at the end keeps the flavor bright and balanced.
  • Let the chicken rest for a few minutes – It’s tempting to cut right in, but a short rest keeps the juices inside where they belong.

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