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Thai cuisine is celebrated around the world for its vibrant flavors and harmonious balance of sweetness, spiciness, sourness, and saltiness. This unique flavor profile is achieved through a combination of fresh ingredients and bold seasonings, making Thai dishes a favorite for food lovers everywhere. Among the many delightful offerings of Thai cooking, Sweet and Spicy Thai Chicken stands out as an irresistible dish that showcases the best of what the cuisine has to offer.

Sweet And Spicy Thai Chicken

Try this Sweet and Spicy Thai Chicken recipe for a burst of flavor in every bite! Marinated in a delicious blend of soy sauce, honey, and sriracha, this dish combines tender chicken thighs with colorful vegetables like red bell pepper and snap peas. It’s quick to prepare and perfect for serving over rice or noodles. Garnish with green onions, sesame seeds, and fresh cilantro for added freshness. Enjoy this delightful meal with your family!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons fish sauce

1 tablespoon sriracha (adjust to taste)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 cup snap peas, trimmed

1/4 cup green onions, chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a medium bowl, combine soy sauce, honey, fish sauce, sriracha, minced garlic, grated ginger, and rice vinegar. Add chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

    Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and add it to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

      Stir-Fry Vegetables: In the same skillet, add sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

        Combine: Return the cooked chicken to the skillet with the vegetables. Pour in the reserved marinade and bring to a simmer. Allow it to cook for an additional 2-3 minutes, letting the sauce thicken and coat the chicken.

          Serve: Transfer everything to a serving platter. Garnish with chopped green onions, sesame seeds, and fresh cilantro.

            Enjoy: Serve warm over rice or noodles for a complete meal!

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4