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A close-up shot of Thai glazed chicken glistening with a sweet chili sauce in a skillet. The texture of the sauce and the perfectly cooked chicken is highlighted.

Sweet And Spicy Thai Chicken (Better Than Takeout!)

This Sweet and Spicy Thai Chicken is better than takeout and ready in under 30 minutes! Tender chicken tossed in a sticky, addictive Thai chili sauce makes for the perfect easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil or other neutral oil
  • 1/2 cup Thai sweet chili sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1-2 tsp chili garlic sauce or Sriracha, to taste
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • Sliced green onions and sesame seeds for garnish

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls

Method
 

  1. Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
  2. In a separate small bowl, whisk together all sauce ingredients: Thai sweet chili sauce, soy sauce, honey, rice vinegar, chili garlic sauce, minced garlic, and grated ginger. Set aside.
  3. Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Work in batches if needed.
  4. Reduce heat to low. Pour the sauce over the cooked chicken and stir to combine. Let the sauce simmer and thicken for 1-2 minutes until it glazes the chicken. Garnish with green onions and sesame seeds before serving.

Notes

Spice Level: This recipe has a moderate kick. If you prefer milder food, start with just 1 teaspoon of chili garlic sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.