Description
A delicious Thai-inspired chicken dish with a spicy sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 0 teaspoons salt
- 0 teaspoons black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced or grated)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons Thai sweet chili sauce
- 2 red Thai chilies (finely chopped)
- 1 lime (zest and juice)
- Fresh cilantro (chopped, for garnish)
- Sliced red chilies (for garnish)
- Toasted sesame seeds (optional)
- Lime wedges
Instructions
- Combine chicken with soy sauce, cornstarch, salt, and pepper in a bowl. Mix well and marinate for 10 minutes.
- In a separate bowl, mix together all sauce ingredients: soy sauce, fish sauce, honey, brown sugar, rice vinegar, garlic, ginger, Thai sweet chili sauce, red chilies, lime zest, and juice.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Add chicken in a single layer and sear 4–5 minutes per side until golden and cooked through.
- Remove chicken and set aside. Pour the sauce into the same skillet and simmer 2–3 minutes until slightly thickened.
- Return chicken to the skillet and toss in the sauce. Let simmer together for 2 minutes to coat evenly.
- Garnish with cilantro, red chilies, sesame seeds, and lime wedges. Serve with jasmine rice.
Notes
- This dish is best served hot over a bed of jasmine rice.
- Adjust the number of chilies depending on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg