Sweet and Spicy Thai Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
463 kcal
-
Course
Main Course
Sweet and Spicy Thai Chicken
Description
This recipe uses chicken tenderloins or breasts cut to size and coated in a sweet and savory Thai glaze. The sauce balances sweet chili sauce and brown sugar with savory soy and fish sauce, brightened by lime juice and lemongrass paste. Sriracha adds heat, while garlic and toasted sesame oil deepen the flavor.
The glaze is divided: half is cooked down to thicken and later added on top of cooked chicken for extra coating and flavor, while the other half is used as a marinade if grilling. Cooking methods include stovetop pan-cooking or grilling, each providing a different texture and caramelization.
Accompanying the chicken are quick pickled vegetables made with vinegar, salt, sugar, red pepper flakes, shredded carrot, and sliced cucumber, which offer a fresh, tangy bite. Serving the dish over steamed basmati or jasmine rice with fresh lime and cilantro complements the robust flavors and rounds out the meal.
For thicker chicken cuts, increase cook time until juices run clear. The pickled veggies benefit from at least an hour of marinating but can be prepared the night before. Some ingredients like lemongrass paste are important for flavor but can be omitted if unavailable. Fish sauce can be replaced with soy sauce if needed.
Ingredients
- 1 ½ pounds chicken tenderloin breats, or thighs, see note
for the glaze
- ¾ cup sweet chili sauce see note
- ⅓ cup soy sauce low sodium
- ¼ cup brown sugar
- 2 tablespoons sriracha
- 3 teaspoons garlic minced
- ¼ cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon lemongrass paste see note
- 1 tablespoon lime juice about 1 lime, fresh-squeezed
- 2 tablespoons sesame oil or toasted sesame oil
For the picked veggies
- ½ cup rice vinegar
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes crushed
- 2 teaspoons garlic minced
- ½ cup carrot shredded
- ½ cucumber sliced, or shaved into ribbons
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
- Adjust cooking time for thicker chicken pieces to ensure thorough cooking.
- Pickled vegetables are optional but recommended; marinate at least one hour or overnight for best flavor.
- You can buy sweet chili sauce or make your own from the Asian grocery section.
- Fish sauce is integral for the glaze but can be substituted with soy sauce if unavailable.
- Lemongrass paste adds distinctive flavor; omit only if necessary as there's no direct substitute.
- Serve over jasmine or basmati rice with fresh lime and cilantro to complement the dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
