Go Back
Thai cuisine is celebrated for its vibrant flavors and aromatic ingredients, creating a sensory experience that captivates food lovers worldwide. The hallmark of Thai cooking lies in its unique balance of flavors—sweet, salty, sour, and spicy—that come together to create dishes that are not only delicious but also comforting. Among the many culinary gems of Thailand, Sweet and Spicy Thai Chicken stands out as a delightful representation of this complex flavor profile.

Sweet And Spicy Thai Chicken

Indulge in the bold flavors of Sweet and Spicy Thai Chicken! This quick and easy recipe features marinated chicken tossed with vibrant veggies like red bell pepper and snap peas. The perfect balance of sweet and spicy, thanks to honey and sriracha, makes it a family favorite. Serve over fragrant jasmine rice and finish with fresh basil and a squeeze of lime for an irresistible meal. Perfect for weeknight dinners or impressing guests!
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

2 tbsp vegetable oil

4 cloves garlic, minced

1 red bell pepper, sliced

1 cup snap peas, trimmed

1/4 cup soy sauce

2 tbsp honey

1 tbsp fish sauce

1 tbsp sriracha (adjust for spice level)

1 tsp cornstarch mixed with 1 tbsp water (for thickening)

1/4 cup fresh basil leaves, chopped

Cooked jasmine rice, for serving

Lime wedges, for serving

Sesame seeds, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the soy sauce, honey, fish sauce, and sriracha. Add the chicken pieces, ensuring they're well-coated. Let it marinate for at least 20 minutes for the flavors to meld.

    Sauté the Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

      Cook the Chicken: Add the marinated chicken (reserve leftover marinade) to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.

        Add Vegetables: Toss in the sliced red bell pepper and snap peas. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

          Create the Sauce: Pour the reserved marinade into the skillet and bring to a simmer. Add the cornstarch-water mixture and stir well until the sauce thickens (about 1-2 minutes).

            Finish with Basil: Remove from heat and stir in the chopped basil leaves until just wilted.

              Serve: Serve the sweet and spicy Thai chicken over cooked jasmine rice, garnished with sesame seeds and lime wedges on the side for squeezing.

                Prep Time: 20 min | Total Time: 40 min | Servings: 4