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Thai cuisine is renowned worldwide for its vibrant flavors, fresh ingredients, and harmonious balance of sweet, sour, salty, and spicy elements. Each dish tells a story, and one of the standout recipes that beautifully encapsulates this culinary art is Sweet and Spicy Thai Chicken. This dish has gained immense popularity not only for its tantalizing taste but also for its versatility; it can be served as a quick weeknight dinner or as a show-stopping entrée at a gathering.

Sweet And Spicy Thai Chicken

Get ready to spice up your dinner with this Sweet and Spicy Thai Chicken! This flavorful dish features marinated chicken thighs sautéed to perfection, combined with vibrant vegetables like red bell pepper and snap peas. Drizzled with a sweet yet spicy sauce, it's sure to please everyone at the table. Serve it over jasmine rice and finish with a squeeze of lime for the ultimate Thai experience. Perfect for weeknight meals or gatherings!
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Ingredients
  

1 lb chicken thighs, boneless and skinless

3 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce

2 tablespoons fish sauce

1/4 cup honey

2 tablespoons Sriracha (adjust to taste)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 red bell pepper, thinly sliced

1 cup snap peas

1/4 cup chopped fresh cilantro

Lime wedges for serving

Cooked jasmine rice for serving (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, fish sauce, honey, Sriracha, rice vinegar, and sesame oil. Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.

    Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sauté in the skillet for about 5-7 minutes on each side or until fully cooked with an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest for a couple of minutes before slicing it into strips.

      Prepare the Vegetables: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Add the sliced red bell pepper and snap peas, cooking until they are tender-crisp, about 3-4 minutes.

        Combine and Glaze: Pour the reserved marinade into the skillet with the vegetables, bringing it to a simmer. Cook for about 2-3 minutes until the sauce thickens slightly. Return the sliced chicken to the skillet, tossing it to coat thoroughly in the sauce and vegetables.

          Serve: Sprinkle the chopped cilantro over the chicken and vegetables. Serve the Sweet and Spicy Thai Chicken with lime wedges on the side and over a bed of cooked jasmine rice if desired.

            Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings