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Thai cuisine is celebrated worldwide for its vibrant flavors, fresh ingredients, and harmonious balance of taste. From the aromatic spices of curries to the refreshing bites of salads, Thai food offers a culinary experience unlike any other. One standout dish that embodies the essence of Thai cooking is Sweet and Spicy Thai Chicken. This recipe masterfully combines the sweetness of sugar and honey with the fiery heat of spices, creating an irresistible dish that appeals to both casual weeknight dinners and elegant special occasions.

Sweet And Spicy Thai Chicken

Bring the vibrant flavors of Thailand to your dinner table with this Sweet and Spicy Thai Chicken recipe! Juicy chicken thighs marinated in a savory-sweet sauce blend perfectly with fresh veggies like red bell pepper and snap peas. Ready in just under an hour, this dish is perfect over jasmine rice for a satisfying meal. With hints of garlic, ginger, and basil, every bite is packed with excitement! Perfect for busy weeknights or weekend feasts.
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Ingredients
  

1 pound boneless, skinless chicken thighs

3 tablespoons soy sauce

2 tablespoons fish sauce

1 tablespoon brown sugar

2 tablespoons honey

1 tablespoon Sriracha sauce (adjust for spice level)

1 tablespoon lime juice

1 tablespoon vegetable oil

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, sliced

1 cup snap peas

1/4 cup fresh basil, chopped

1/4 cup chopped green onions

Salt and pepper to taste

Cooked jasmine rice for serving

Instructions
 

In a mixing bowl, combine soy sauce, fish sauce, brown sugar, honey, Sriracha, and lime juice. Mix well to create a marinade.

    Add the chicken thighs to the marinade, making sure they are well coated. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

      Heat the vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

        Remove chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for 5-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.

          In the same skillet, add sliced red bell pepper and snap peas. Stir-fry for about 3-5 minutes until vegetables are tender-crisp.

            Pour the reserved marinade into the skillet and let it simmer until slightly thickened, about 3 minutes.

              Return the chicken to the skillet, toss to coat it in the sauce, and cook for an additional 2 minutes, allowing the flavors to meld.

                Remove from heat, stir in fresh basil and green onions. Season with salt and pepper to taste.

                  Serve hot over jasmine rice with additional lime wedges if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4