30 Minute Sticky Thai Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
472 kcal
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Course
Main Course
30 Minute Sticky Thai Chicken
Description
30 Minute Sticky Thai Chicken highlights thin slices of boneless, skinless chicken breast marinated briefly in a mixture of egg white, cornstarch, rice vinegar, and vegetable oil. This coating helps the chicken absorb the rich sauce that simmers gently on the stovetop. The sauce combines sweet chili sauce, honey, low-sodium soy and fish sauces, freshly grated ginger and lemongrass, lime juice, and chicken broth thickened with cornstarch, creating a lacquered texture that clings to the chicken. After cooking the chicken gently in the sauce and allowing it to rest briefly, thinly sliced mini bell peppers and sugar snap peas are stirred in for a crisp, fresh contrast in texture and flavor.
The flavor profile is a blend of sweet, tangy, and umami notes with an underlying warmth from the chili, balanced by the honey and bright lime juice. The vegetables add lightness and a slight crunch to complement the tender chicken. This dish pairs naturally with fluffy jasmine rice to soak up the flavorful sauce, making it a rounded home-cooked meal option.
The recipe notes suggest adjusting the chili and honey quantities to suit your heat preference, letting you tailor the spice level from mild to moderately spicy. Resting the chicken off heat covered in the sauce ensures tenderness without overcooking. Garnishing with fresh cilantro, chopped peanuts, and lime wedges adds fresh herbaceous and crunchy textural layers, enhancing the final presentation and flavor complexity.
Ingredients
- For the Marinade:
- 1 egg white
- 1 tablespoon corn starch
- 2 teaspoons rice vinegar
- 1 teaspoon vegetable oil
- 2 chicken breast thinly sliced, medium boneless skinless
- For the sauce:
- ⅔ cup sweet chili sauce
- ½ cup honey
- 1 soy sauce low sodium, 1 tablespoon (implied
- 2 tablespoon fish sauce
- 1 tablespoon ginger freshly grated
- 1 tablespoon fresh lemongrass finely grated
- 2 tablespoon lime juice fresh
- 2 teaspoons vegetable oil
- ½ cup chicken broth low sodium
- 2 teaspoons cornstarch
- For the veggies:
- 5-6 bell peppers thinly sliced, mini
- 4 ounces sugar snap peas sliced in half diagonally, or snow peas
- For garnish:
- 2 tablespoons cilantro fresh, chopped leaves
- ¼ cup peanuts chopped
- lime wedges
Instructions
- Whisk together cornstarch, egg white, rice vinegar and 1 teaspoon oil. Add sliced chicken and stir to coat. (I like to use my hand for this.) Place in refrigerator for 20 minutes.
- Meanwhile, combine sweet chili sauce, honey, soy sauce, fish sauce, ginger, lemongrass, lime juice and oil in a medium-large skillet. Bring to a boil, then reduce to a very low simmer.
- Whisk together chicken broth and cornstarch. Slowly add mixture to sauce in skillet, stirring constantly till sauce is smooth and combined.
- Remove chicken from refrigerator and drain in a colander. Bring sauce in pan to a boil. Drop chicken slices into sauce in a single layer. Stir gently to immerse chicken in sauce and separate any pieces that may have stuck together. Cover, remove from heat and allow to sit for 5 minutes.
- Uncover, add sliced peppers and pea pods. Stir gently to combine. Serve immediately with jasmine rice. Garnish with chopped cilantro, roughly chopped, salted peanuts and fresh lime wedges.
Notes
- Adjust the sweet chili sauce and honey ratios to control the spice level to your preference.
- Allow the chicken to sit covered in the sauce off heat to retain tenderness and flavor.
- Serve immediately with jasmine rice to complement the sticky sauce and fresh vegetables.
- Garnish with chopped cilantro, peanuts, and fresh lime wedges to add texture and brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 1299mg | 54% |
| Potassium | 702mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 65.5mg | 73% |
| Calcium | 34mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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