Some recipes make it into your regular rotation without even trying—this Thai Chicken recipe was one of those for me. What began as a quick attempt to replicate my favorite takeout order turned into something even better: a bold, balanced meal that satisfies cravings and supports healthy eating goals.
With its signature sweet chili glaze, juicy chicken, and tangy pickled veggies, this dish is everything I love about Thai cooking—flavorful, fast, and deeply satisfying.
The beauty of this recipe lies in the sauce. A glossy mix of sriracha, sweet chili, lemongrass paste, soy sauce, and a splash of lime hits every note—sweet, salty, spicy, and sour—all in one bite. It’s become a go-to meal prep option when I want something clean but crave big flavor.
High-protein and naturally low in carbs, this dish is a total win for anyone focused on balanced eating without compromising on taste. It’s bold. It’s fragrant. And it comes together in under 45 minutes.
I love pairing it with a crisp Cucumber Salad or a refreshing Spinach Pineapple Smoothie to round out the meal. Thai cuisine is all about balance—and this combo nails it.
If you’ve made this dish, I’d love to hear how it turned out—or how you made it your own.
What Makes This Thai Chicken a Weekly Favorite!
- It’s better than takeout: I used to rely on local Thai restaurants when cravings hit, but this homemade version is not only quicker—it’s lighter and far more satisfying.
- The sauce is everything: That sweet chili glaze? It sticks to every bite of chicken and bursts with sweet, spicy, and umami-rich flavors you’ll dream about.
- I made it cleaner without losing flavor: Swapping out brown sugar for coconut sugar gave it a subtle, earthy twist that felt lighter—and honestly, I didn’t miss a thing.
- High protein without the boring: This recipe helped me increase my protein intake in a way that feels exciting and indulgent—not like eating plain grilled chicken (again).
- Totally customizable: It works just as well with tofu, which makes it perfect when I’m cooking for vegetarian friends or just want to switch things up.
Thai Chicken Recipe
Equipment
- Large non-stick skillet or wok
- Mixing bowls (medium and small)
- Whisk or Spoon
- Knife and Cutting Board
- Measuring cups and spoons
- Small saucepan (for pickled veggies)
Ingredients
- 1 ½ pounds chicken tenderloins – breats, or thighs
for the glaze:
- ¾ cup sweet chili sauce
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons sriracha
- 3 teaspoons minced garlic
- ¼ cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon lemongrass paste
- 1 tablespoon fresh-squeezed lime juice – about 1 lime
- 2 tablespoons sesame oil – or toasted sesame oil
For the picked veggies:
- ½ cup rice vinegar
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- ½ cucumber – sliced or shaved into ribbons
Instructions
- In a bowl, whisk together sweet chili sauce, soy sauce, brown sugar, sriracha, rice vinegar, fish sauce, garlic, lemongrass paste, lime juice, and sesame oil to make the glaze.
- Heat a skillet over medium-high heat and sear chicken tenderloins until cooked through and golden, about 5–6 minutes per side.
- Pour glaze over the chicken and simmer until the sauce thickens and coats the chicken.
- Meanwhile, combine vinegar, salt, sugar, red pepper flakes, and garlic in a saucepan to heat slightly, then pour over carrots and cucumber to pickle.
- Let the pickled veggies sit for at least 10 minutes while the chicken rests.
- Serve the Thai chicken hot with pickled veggies on the side or over jasmine rice for a full meal.
- Garnish with chopped herbs, crushed peanuts, or lime wedges if desired.
Nutrition Info:
| Nutrition | Value |
| Calories | 463kcal |
| Carbohydrates | 47g |
| Protein | 39g |
| Fat | 12g |
| Sugar | 42g |
| Sodium | 2932mg |
Smart & Flavorful Variations!
1. Swap the sweet chili for gochujang + honey: If you’re craving a deeper heat with a little fermented kick, try using Korean gochujang mixed with honey—it adds serious umami and complexity without changing the vibe too much.
2. Char the chicken on a grill for smoky depth: Instead of pan-searing, fire up the grill! That extra bit of char takes the sweet-spicy glaze to another level, giving the dish more texture and outdoor cookout energy.
3. Add a spoon of peanut butter to the glaze: A little creamy peanut butter blended into the sauce gives it a satay-style richness that’s ridiculously satisfying—especially served with jasmine or coconut rice.
4. Try it with crispy shallots or fried basil on top: These aren’t just garnish—they add crunch and a pop of flavor that contrast beautifully with the sticky glaze. Your plate will look restaurant-level.
5. Finish with a splash of coconut milk for creaminess: If you love Thai curries, stir in a couple of tablespoons of coconut milk at the end for a rich, silky finish that mellows the heat just slightly.
Let me know if you’d like fusion twists or seasonal versions too!
Quick Questions?
Q. Can I make this recipe ahead of time?
Ans: Yes! The chicken and glaze taste even better the next day. Just store them separately and reheat gently to keep the texture.
Q. Is this recipe spicy?
Ans: It has a mild to medium heat thanks to the sriracha and chili sauce. You can reduce the sriracha or skip the red pepper flakes in the pickled veggies to tone it down.
Q. Can I use another protein besides chicken?
Ans: Totally! Shrimp, tofu, or even tempeh work great with this glaze—just adjust the cooking time accordingly.
Q. What can I serve with this Thai chicken?
Ans: Try it with Cucumber Salad for freshness or a chilled Spinach Pineapple Smoothie to balance the heat—it’s a surprising but refreshing combo.
Q. Can I air-fry the chicken?
Ans: Yes! Air-fry at 375°F for 12–14 minutes, flipping halfway. Then toss it in the warm glaze right before serving.
Q. Will this glaze work for stir-fries or rice bowls?
Ans: Absolutely. It’s a versatile sauce that pairs beautifully with veggies, noodles, or any kind of protein.
