Description
A simple recipe for flavorful Thai-style chicken with a balance of sweet and spicy tastes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- Chopped fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- In a bowl, combine the chicken pieces with soy sauce, fish sauce, brown sugar, rice vinegar, sriracha, ginger, and garlic. Mix well and let it marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet in a single layer, reserving any excess marinade. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour the reserved marinade and the chicken broth into the skillet. Bring the mixture to a simmer.
- Stir the cornstarch slurry and pour it into the simmering sauce. Stir constantly until the sauce thickens, about 1 minute.
- Remove from heat. Serve the sweet and spicy Thai chicken immediately over cooked rice.
- Garnish with fresh cilantro.
Notes
- For extra heat, add a pinch of red pepper flakes when cooking the chicken.
- You can substitute chicken breasts for thighs, but adjust cooking time to prevent drying.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 32
- Cholesterol: 110
Keywords: Thai chicken, sweet and spicy, easy dinner, Asian chicken, quick meal