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If you're looking for a dish that perfectly marries sweet and spicy flavors, look no further than Sweet and Spicy Thai Chicken. This tantalizing recipe showcases the hallmark of Thai cuisine: an intricate balance of flavors that excite the palate and leave you craving more. With its vibrant colors and aromatic components, this dish not only pleases the eye but also delivers a satisfying taste experience that can transport you straight to the bustling streets of Thailand.

Sweet And Spicy Thai Chicken

Spice up your dinner with this Sweet and Spicy Thai Chicken recipe! Juicy, marinated chicken thighs are stir-fried to perfection with vibrant veggies like red bell pepper and broccoli, all coated in a rich sauce made from soy sauce, honey, and Sriracha. Finished with fresh basil and sesame seeds, this dish is bursting with flavor and served over jasmine rice for a complete meal. Perfect for a weeknight dinner or impressing guests!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup broccoli florets

1 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons honey

1 tablespoon Sriracha sauce (adjust for heat preference)

1 tablespoon lime juice

1/4 cup fresh basil, chopped

1 tablespoon sesame seeds (for garnish)

Steamed jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, whisk together soy sauce, fish sauce, honey, Sriracha, and lime juice. Add the chicken thighs and coat well. Let marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

    Prep the Pan: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for 5-7 minutes on each side until golden brown and cooked through. (Internal temperature should reach 165°F/75°C.) Remove the chicken from the pan and set aside.

        Sauté Vegetables: In the same skillet, add sliced red bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until they are tender but still crisp.

          Combine: Return the cooked chicken to the skillet with the vegetables. Pour the reserved marinade over the top. Toss everything together and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.

            Garnish and Serve: Remove from heat, stir in chopped basil, and sprinkle with sesame seeds. Serve hot over steamed jasmine rice to soak up the delicious sauce.

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