Description
This Sweet and Spicy Thai Chicken dish is a delightful combination of tender chicken glazed with a rich, flavorful sauce that perfectly balances sweet, spicy, and tangy elements. The glaze, infused with sweet chili sauce, soy sauce, sriracha, and fresh ginger, caramelizes beautifully on the chicken, creating a sticky and savory coating that is simply irresistible. Paired with the fresh, tangy pickled veggies, this meal offers a vibrant contrast of textures and flavors that will leave your taste buds craving more.
Ingredients
For the Chicken:
1 ½ pounds chicken tenderloins, breasts, 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 Pickled 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
Instructions
For the Pickled Veggies:
Combine all pickling ingredients (rice vinegar, salt, sugar, crushed red pepper flakes, minced garlic, shredded carrots, and cucumber) in a jar.
Cover tightly and shake vigorously to mix.
Chill for at least 1 hour or up to overnight for best results.
For the Glaze:
In a medium bowl, whisk together all glaze ingredients (sweet chili sauce, soy sauce, brown sugar, sriracha, minced garlic, rice vinegar, fish sauce, lemongrass paste, lime juice, and sesame oil).
Reserve half of the glaze and set it aside.
Add the remaining half of the glaze to a medium saucepan, bring to a boil, and cook for five minutes.
Remove from heat and allow the glaze to cool and thicken while you cook the chicken.
Stovetop Method:
Combine the chicken and reserved glaze in a skillet over medium heat.
Cook for 5-8 minutes on one side, depending on the thickness of the chicken pieces.
Turn the chicken and cook for another 5-8 minutes until fully cooked through.
Remove from heat, top with the thickened glaze, and serve with cooked white rice and pickled veggies. Enjoy!
Grill Method:
Combine the chicken and reserved glaze in a container.
Cover and chill for 30 minutes.
Preheat your grill to medium-low and oil the grates.
Use tongs to transfer the chicken to the grill, discarding the excess glaze marinade.
Grill for 5-8 minutes on each side, depending on the thickness of the chicken.
Top with the thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 380