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If you’re searching for a dish that perfectly encapsulates the essence of Thai cuisine, look no further than Sweet and Spicy Thai Chicken. This delightful recipe brings together a harmonious balance of flavors, making it a standout choice for any occasion. Imagine succulent pieces of boneless chicken thighs coated in a rich, sticky glaze that beautifully marries the sweetness of honey with the fiery kick of Sriracha. The savory undertones from soy sauce and fish sauce elevate the dish, creating a flavor profile that is both enticing and satisfying.

Sweet And Spicy Thai Chicken

Discover the perfect blend of sweet and spicy with this delicious Thai Chicken recipe! This dish features tender chicken thighs marinated in a zesty mix of soy sauce, fish sauce, honey, and Sriracha, then stir-fried with vibrant veggies. It's quick and easy, making it a great weeknight dinner option. Serve it over jasmine rice or noodles for a satisfying meal that the whole family will love. Don't forget the fresh cilantro garnish for an extra burst of flavor!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

3 tablespoons soy sauce

2 tablespoons fish sauce

2 tablespoons honey

1 tablespoon Sriracha or Thai chili paste (adjust to taste)

1 teaspoon garlic powder

1 teaspoon ginger powder or 1 tablespoon freshly grated ginger

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snap peas or green beans

1/2 cup onion, thinly sliced

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice or rice noodles (to serve)

Instructions
 

Marinate the Chicken: In a large bowl, combine the soy sauce, fish sauce, honey, Sriracha, garlic powder, and ginger. Add the chicken pieces and toss to coat evenly. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor.

    Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the hot pan in a single layer. Cook for about 5-6 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the pan and set aside.

        Stir-fry the Vegetables: In the same pan, add the onions, red bell pepper, and snap peas (or green beans). Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Combine and Glaze: Return the chicken to the pan and pour the reserved marinade over the chicken and vegetables. Mix well and let simmer for an additional 2-3 minutes until the sauce is slightly thickened. Stir in the lime juice for freshness.

            Serve: Garnish with fresh cilantro and serve hot over jasmine rice or rice noodles.

              Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4