Sweet and Spicy Thai Chicken
This Sweet and Spicy Thai Chicken brings vibrant Thai flavors into your own kitchen with ease. It’s satisfying, full of personality, and endlessly adaptable to suit your taste. Whether you’re serving it for a family dinner or impressing guests, it’s a dish that never fails to deliver.
Ingredients
- 1 lb 450g chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup soy sauce use low-sodium if preferred
- 1/4 cup sweet chili sauce
- 2 tablespoons fish sauce can substitute with extra soy sauce for milder flavor
- 2 tablespoons brown sugar
- 1 tablespoon lime juice freshly squeezed is best
- 1 teaspoon red pepper flakes adjust more or less to taste
- 1 bell pepper thinly sliced (any color works)
- 1 small onion thinly sliced
- 1/4 cup fresh basil leaves Thai basil if available, but regular basil works too
- Cooked jasmine rice for serving
Instructions
Prepare the Sauce
- In a small bowl, whisk together the soy sauce, sweet chili sauce, fish sauce, brown sugar, lime juice, and red pepper flakes. Set aside.
- Tip: Taste the sauce before cooking—adjust sweetness or heat if needed.
Sear the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
- Tip: Don’t overcrowd the pan—cook in batches if necessary for a nice sear.
Sauté the Aromatics
- In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
- Tip: Keep the heat at medium to prevent burning the garlic.
Cook the Vegetables
- Add sliced bell pepper and onion to the pan. Stir-fry for 3-4 minutes until just tender but still crisp.
- Tip: A quick stir-fry preserves the color and crunch of the vegetables.
Combine and Simmer
- Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything to coat. Let it simmer for 2-3 minutes until the sauce thickens slightly and the chicken is heated through.
- Tip: If the sauce is too thick, add a splash of water to loosen it.
Add Fresh Basil
- Turn off the heat and stir in the fresh basil leaves. Let the residual heat wilt them gently.
- Tip: Add basil at the end for the brightest flavor and color.
Notes
Balance the flavor: If the sauce tastes too salty, add a bit more brown sugar or lime juice.
No fish sauce? Use extra soy sauce and a dash of rice vinegar or Worcestershire sauce.
Protein swap: Try it with shrimp, tofu, or thinly sliced beef instead of chicken.
Vegetarian version: Skip the fish sauce and use tofu or tempeh as the protein.
Avoid overcooking: Stir-frying happens fast—keep an eye on the heat and don’t walk away!