Sweet Thai Chili Chicken

$- 500g chicken thighs, boneless and skinless, cut into bite-sized pieces - 1/2 cup sweet Thai chili sauce - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 red bell pepper, thinly sliced - 1 cup broccoli florets - 2 green onions, chopped - Sesame seeds - Cooked jasmine rice Gather these ingredients before you start. Fresh chicken thighs give a tender bite. Sweet Thai chili sauce adds a perfect balance of sweet and spicy. Soy sauce and fish sauce bring depth to the dish. Minced garlic and grated ginger enhance the flavor. They add warmth and brightness. Red bell pepper and broccoli are colorful and nutritious. They cook quickly and stay crisp. For garnishes, chopped green onions add onion flavor and crunch. Sesame seeds give a nutty touch. Serve the chicken over fluffy jasmine rice for a complete meal. This rice soaks up the delicious sauce well. Enjoy the vibrant colors and flavors on your plate! {{ingredient_image_1}} To start, mix the marinade. In a bowl, add the sweet Thai chili sauce, soy sauce, fish sauce, minced garlic, grated ginger, and cornstarch. Stir until smooth. This marinade will give your chicken a wonderful flavor. Next, add the chicken pieces to the bowl. Make sure each piece is well coated in the marinade. Cover the bowl and let it sit for at least 30 minutes. If you have time, marinate it in the fridge for up to 2 hours. This step is key for deep flavor. Now, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Spread it in a single layer. Cook the chicken for about 5 to 7 minutes. Stir occasionally to ensure even cooking. The chicken should turn golden brown and be cooked all the way through. To check if it's done, cut a piece in half. There should be no pink inside, and the juices should run clear. Next, it’s time to add some color and crunch. Toss in the sliced red bell pepper and broccoli florets. Stir-fry these for about 3 to 4 minutes. You want them to be crisp-tender and bright in color. Once the veggies are cooked, pour any remaining marinade into the skillet. Stir everything together to coat it in the sauce. Let it cook for about one more minute. This will thicken the sauce just a bit, making it even more delicious. Now your Sweet Thai Chili Chicken dish is almost ready! To get the best flavor from your chicken, marination is key. First, mix your marinade well. The blend of sweet Thai chili sauce, soy sauce, fish sauce, garlic, ginger, and cornstarch makes a tasty coating. - Best practices for marinating chicken: - Use a large bowl for even coverage. - Make sure each piece of chicken is well coated. - Time recommendations for flavor absorption: - Marinate for at least 30 minutes. - For deeper flavor, aim for 2 hours in the fridge. Choosing the right cooking method matters. A skillet and a wok both work, but each has its own perks. - Skillet vs. wok cooking benefits: - A skillet is great for even cooking and a nice sear. - A wok allows for high heat and quick stir-frying. - Adjusting heat for optimal cooking: - Start with medium-high heat. - Adjust as needed to prevent burning the chicken. Garnishes can elevate your dish. Simple touches can make your meal look stunning. - Suggestions for additional garnishes: - Chopped green onions add color and crunch. - A sprinkle of sesame seeds gives a nice finish. - Pairing options with rice or noodles: - Serve over fluffy jasmine rice for a classic pairing. - Noodles also work well, soaking up the sauce. Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate for at least 30 minutes, or up to 2 hours, enhances the flavors and tenderizes the meat. Use Fresh Ingredients: Fresh garlic and ginger significantly elevate the dish's flavor profile compared to dried alternatives. Control the Heat: Ensure your skillet or wok is hot before adding the chicken; this helps achieve a nice sear and prevents sticking. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as snap peas or carrots, to suit your taste preferences. {{image_2}} You can switch chicken for other protein options. Tofu makes a great vegetarian choice. Shrimp is also tasty and cooks quickly. For veggies, use what is in season. Try snap peas or zucchini for a fresh twist. Want more heat? Add fresh chilies like Thai bird's eye chili. You can also use chili flakes to increase spice. If you prefer a milder dish, reduce the chili sauce. A dash of sugar can balance the heat too. Feel free to experiment with sauces. Try adding peanut sauce for a nutty taste. A splash of lime juice adds brightness. You can even mix different sauces for your own unique flavor. To store leftovers, place the Sweet Thai Chili Chicken in an airtight container. Make sure it cools to room temperature first. This keeps the taste fresh for up to three days. If you want to enjoy it later, keep the chicken and rice in separate containers. This helps prevent sogginess in the rice. You can freeze Sweet Thai Chili Chicken for up to three months. To freeze, let it cool completely. Then, put it in a freezer-safe container or a zip-top bag. Squeeze out as much air as possible. When ready to eat, thaw it overnight in the fridge. To reheat, use the stovetop or microwave. If you use the stovetop, heat it in a pan over low heat. Stir often to keep it from sticking. This method helps avoid sogginess. If using a microwave, cover it with a damp paper towel to keep moisture in. Always check that it reaches 165°F for safety. Sweet Thai Chili Chicken is a bright and tasty dish. It blends sweet and spicy flavors, perfect for a quick meal. The dish comes from Thailand and uses sweet Thai chili sauce. This sauce gives it a unique taste. You can find it in many Asian markets. You make this dish with chicken, fresh veggies, and a savory sauce. It’s a favorite for many because of its bold flavors and ease of cooking. Yes, you can make Sweet Thai Chili Chicken ahead of time. The chicken can marinate for up to two hours. This helps the flavors soak in. Once cooked, you can store leftovers in the fridge for up to three days. To keep it fresh, place it in an airtight container. For longer storage, you can freeze it. Just make sure to cool the dish first. It will stay good in the freezer for about three months. When ready to eat, thaw it overnight in the fridge and reheat it. You can serve Sweet Thai Chili Chicken with many sides. Here are some tasty options: - Cooked jasmine rice - Steamed or stir-fried vegetables - Noodles with soy sauce - Fresh salad with lime dressing - Spring rolls for a crunchy bite These sides complement the flavors of the chicken well. Enjoy mixing and matching to find your perfect meal! This blog post explored how to make Sweet Thai Chili Chicken. I discussed main ingredients, step-by-step cooking, and tips for the best results. You can easily enhance flavors with various herbs or sauces. Remember, you can swap chicken for tofu or shrimp for variety. Storing leftovers properly is key to enjoying the dish later. With these insights, you'll impress your family and friends. Get cooking and enjoy all that great taste!$

A flavorful dish featuring chicken thighs marinated in sweet Thai chili sauce, stir-fried with colorful vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

500 g chicken thighs, boneless and skinless, cut into bite-sized pieces
0.5 cup sweet Thai chili sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium red bell pepper, thinly sliced
1 cup broccoli florets
2 green onions chopped (for garnish)
to taste sesame seeds (for garnish)
to serve cooked jasmine rice

Instructions

In a bowl, mix together sweet Thai chili sauce, soy sauce, fish sauce, minced garlic, grated ginger, and cornstarch until smooth. This will be your marinade and sauce combination.
Add the chicken pieces to the marinade, ensuring they're well coated. Allow the chicken to marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook until golden and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender and bright in color.
Pour any remaining marinade into the skillet and stir to coat everything in the flavorful sauce. Cook for an additional minute until the sauce thickens slightly.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve the Sweet Thai Chili Chicken over a bed of fluffy jasmine rice for a complete meal.

Notes

Marinate the chicken for deeper flavor.

Keyword chicken, stir fry, sweet chili, Thai