Sweet And Spicy Thai Chicken

Thai cuisine is a vibrant tapestry of flavors, textures, and aromas that have captivated food lovers around the globe. Renowned for its harmonious balance of sweet, spicy, salty, and sour notes, Thai food presents a culinary experience that is both refreshing and satisfying. One dish that beautifully embodies this complexity is Sweet and Spicy Thai Chicken. This delectable recipe combines tender chicken thighs with a medley of fresh ingredients and zesty sauces, resulting in a dish that excites the palate.

Discover the irresistible Sweet and Spicy Thai Chicken recipe that brings the bold flavors of Thailand to your kitchen! This dish features juicy chicken thighs marinated in a perfect blend of sweet and spicy ingredients, including pineapple and Sriracha. With fresh veggies and a sticky sauce, it's not just a meal but an experience. Perfect for family dinners and gatherings! Try it today for a taste sensation! #ThaiFood #EasyRecipes #SweetAndSpicyChicken #CookingAtHome #Foodie

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

1/4 cup soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon Sriracha (adjust for spice preference)

1 tablespoon lime juice

1 teaspoon cornstarch mixed with 2 tablespoons water

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Chopped peanuts, for garnish (optional)

Instructions

Marinate the Chicken: In a bowl, combine the soy sauce, fish sauce, brown sugar, Sriracha, and lime juice. Add the chicken pieces and marinate for at least 30 minutes to allow the flavors to meld.

Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, cooking until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.

Sauté Aromatics: In the same skillet, add a bit more oil if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

Add Vegetables: Stir in the sliced red bell pepper and pineapple chunks. Cook for another 3-4 minutes, allowing the peppers to soften slightly.

Combine: Return the cooked chicken to the skillet. Pour in the remaining marinade. Bring to a gentle simmer.

Thicken the Sauce: Stir in the cornstarch mixture and cook for another 2 minutes until the sauce has thickened and the chicken is well-coated.

Serve: Remove from heat and garnish with freshly chopped cilantro and chopped peanuts if desired. Serve over cooked jasmine rice.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4