Description
Experience a flavor explosion with this Sweet And Spicy Thai Chicken that perfectly marries bold Thai flavors with tender chicken. It’s a satisfying dish that will elevate your weeknight dinners to restaurant-quality meals.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- Lemongrass (tender, inner white and pale green parts, sliced thinly or crushed)
- Galangal (peeled and thinly sliced or grated)
- Kaffir lime leaves (torn or thinly sliced)
- Freshly minced garlic
- Thinly sliced shallots
- Palm sugar (or light brown sugar)
- 3–5 Thai bird's eye chilis (sliced thinly, adjust for heat preference)
- Fish sauce
- Soy sauce (or tamari for gluten-free)
- Freshly squeezed lime juice
- Chicken or vegetable broth (or water)
- 1–2 tablespoons neutral oil (canola, vegetable, or grapeseed)
- Fresh cilantro (for garnish)
- Chopped roasted peanuts (for garnish)
- Extra lime wedges (for garnish)
Instructions
- Pat the boneless, skinless chicken thighs dry with paper towels, cut them into bite-sized pieces, and optionally marinate with fish sauce and black pepper for 15-30 minutes.
- Finely mince the garlic and shallots, thinly slice the lemongrass, peel and thinly slice or grate the galangal, and tear or snip the kaffir lime leaves.
- In a small bowl, whisk together fish sauce, soy sauce, palm sugar (or brown sugar), lime juice, and a couple of tablespoons of broth or water to create the sauce.
- Heat 1-2 tablespoons of neutral oil in a large skillet or wok over medium-high heat, then add the chicken pieces in a single layer and sear for 2-3 minutes per side until browned and almost cooked through. Remove the chicken and set aside.
- In the same pan, add minced garlic, shallots, lemongrass, galangal, kaffir lime leaves, and sliced chilis, stir-frying for 1-2 minutes until fragrant.
- Return the cooked chicken to the pan, pour in the prepared sauce mixture, and gently toss to coat the chicken. Bring to a gentle simmer for about 3-5 minutes, adjusting the sauce consistency with more broth or water if needed.
- Taste the sauce and adjust the balance with more fish sauce, lime juice, or sugar as desired. Stir in fresh cilantro, reserving some for garnish, and serve immediately over jasmine rice, garnished with cilantro, peanuts, and lime wedges.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Embrace the balance of sweet, spicy, sour, and salty flavors. Use fresh aromatics for the best flavor, control the heat by adjusting the chilis, and avoid overcooking the chicken for tenderness.