Sweet And Spicy Thai Chicken
A delightful dish capturing the essence of Thai cuisine with a perfect balance of sweet and spicy flavors.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
- 2 tablespoons vegetable oil For frying.
- 1/4 cup honey To sweeten the glaze.
- 1/4 cup soy sauce Use low-sodium for a healthier option.
- 2 teaspoons ginger garlic paste For that zesty flavor.
- 1 tablespoon chili sauce Adjust based on your spice tolerance.
- 1 tablespoon rice vinegar For a tangy kick.
- 1/2 teaspoon black pepper To taste.
Optional Toppings
- to taste chopped green onions
- to taste crushed peanuts
- to taste cilantro
Instructions
Preparation
- Begin by cutting the chicken breasts into bite-sized pieces, ensuring they’re roughly the same size for even cooking.
- In a mixing bowl, combine the honey, soy sauce, ginger garlic paste, chili sauce, rice vinegar, and black pepper. Whisk until well-blended to create a flavorful marinade.
- Add the chicken pieces to the marinade, ensuring every piece is well-coated. Let it marinate for about 15 minutes.
Cooking
- Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer.
- Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through.
- Pour the remaining marinade into the skillet. Let it simmer for an additional 3-4 minutes until the sauce thickens and coats the chicken beautifully.
- Remove from heat and garnish with sliced green onions and crushed peanuts if desired. Serve hot over steamed rice or noodles.
Notes
For healthier options, use chicken thighs instead of breasts or substitute chicken with tofu or tempeh. Avoid overcrowding the skillet for crispy results. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.