Thai Sweet and Spicy Chicken
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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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
INSTRUCTIONS
- Mix all glaze ingredients in a medium bowl. Set aside half for serving.
- Pour remaining half into saucepan. Bring to a boil and cook 5 minutes. Let cool.
- 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.
- Add rice to plate. Top with chicken. Pour thickened glaze over. Garnish with green onion and peanuts.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
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.
ADD YOUR OWN PRIVATE NOTES
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
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