Sweet and Spicy Thai Chicken
User Reviews
5.0
393 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
463 kcal
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Course
Main Course
Sweet and Spicy Thai Chicken
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A little sweet, a little spicy, a whole lot of yummy in this Thai chicken dish. Make an easy glaze for the chicken, a quick pickle mix for veggies, and have it all cooked and ready to devour in under 45 minutes!
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Ingredients
- 1 ½ pounds chicken tenderloins , breats, or thighs, see note
for the glaze
- ¾ cup Sweet chili sauce see note
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons Sriracha
- 3 teaspoons minced garlic
- ¼ cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon lemongrass paste see note
- 1 tablespoon fresh-squeezed lime juice about 1 lime
- 2 tablespoons sesame oil or toasted sesame oil
For the picked veggies
- ½ cup rice vinegar
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- ½ cucumber sliced, or shaved into ribbons
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Instructions
For the pickled veggies
- Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.
For the glaze
- Whisk together all glaze ingredients in a medium bowl. Reserve half of the glaze and set aside.
- Add remaining half of the glaze to a medium sauce pan, bring to a boil and cook for five minutes.
- Remove from heat and allow to cool and thicken while you cook the chicken.
Stovetop method
- Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces).
- Turn, cook another 5-8 minutes until cooked through. Remove from heat.
- Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Grill method
- Combine chicken and reserved glaze. Cover and chill for 30 minutes.
- Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to the grill (discard excess glaze marinade) and grill for 5-8 minutes on each side, depending on the thickness of the chicken.
- Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Notes
- For the chicken: If using thicker cuts of chicken (breasts or thighs), you will need to adjust the cook time by 5-10 minutes until chicken is white throughout and juices run clear run sliced into.
- For the pickled veggies: these are completely optional - but if you have five minutes to put them in the fridge you will be so glad you did it! You just need to remember to do it at least one hour in advance (or even the night before!) so they have time to marinate.
- Sweet chili sauce: easily make your own or buy it in the Asian section of grocery stores!
- Fish sauce: worth having on hand for so many CDLC recipes, but if you don't have any you can substitute soy sauce.
- Lemongrass paste: very commonly found in the fresh produce section near the herbs, comes in a squeeze tube. No substitution but you can omit it if you can't get your hands on some!
- Serving suggestions: over steamed basmati or jasmine rice with lots of limes and fresh cilantro.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
47g
(16%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
109mg
(36%)
Sodium
2932mg
(122%)
Potassium
864mg
(25%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
2899IU
(58%)
Vitamin C
11mg
(12%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 2932mg | 122% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 2899IU | 58% |
| Vitamin C | 11mg | 12% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
393 reviews
Excellent
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