Sweet and Spicy Thai Chicken (Printable)
Tender chicken pieces in a sweet and spicy Thai-style glaze, ready in 35 minutes
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp vegetable oil
→ Sauce
06 - 1/3 cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 2 tbsp fish sauce
09 - 2 tbsp honey
10 - 2 tbsp lime juice
11 - 2 cloves garlic, minced
12 - 1–2 tsp sriracha or Thai chili paste
13 - 1 tbsp fresh ginger, grated
→ Garnish
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - 1/4 cup fresh cilantro, chopped
17 - Lime wedges
# How-To Steps:
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.
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 you simmered it all afternoon
- That perfect balance where sweet meets heat and makes you pause between bites
02 -
- Crowding the pan steams the chicken instead of searing it—work in batches if your wok is small
- The sauce thickens fast once it hits the heat, so have your chicken ready to toss back in immediately
03 -
- Use tamari instead of soy sauce to keep it gluten-free
- Lime wedges on the side let everyone adjust the tang to their taste