Thai Chicken Recipe
This Thai Chicken recipe delivers bold flavor fast—juicy chicken glazed in a sweet-spicy sauce, paired with crisp pickled veggies. It’s vibrant, protein-rich, and ready in just 40 minutes!
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.
