Description
A simple yet flavorful Thai-inspired chicken dish with a perfect balance of sweet and spicy.
Ingredients
Scale
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1/4 cup sweet chili sauce
- 2 tablespoons fish sauce (can substitute with extra soy sauce for milder flavor)
- 2 tablespoons brown sugar
- 1 tablespoon lime juice (freshly squeezed is best)
- 1 teaspoon red pepper flakes (adjust more or less to taste)
- 1 bell pepper, thinly sliced (any color works)
- 1 small onion, thinly sliced
- 1/4 cup fresh basil leaves (Thai basil if available, but regular basil works too)
- Cooked jasmine rice, for serving
Instructions
- Heat vegetable oil in a large pan over medium-high heat.
- Add chicken pieces and cook until browned, about 5-6 minutes.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Pour in soy sauce, sweet chili sauce, fish sauce, brown sugar, lime juice, and red pepper flakes. Stir well.
- Add bell pepper and onion, cook for 3-4 minutes until slightly softened.
- Stir in fresh basil leaves just before removing from heat.
- Serve hot over cooked jasmine rice.
Notes
- Adjust red pepper flakes for more or less heat.
- Use extra soy sauce instead of fish sauce if you prefer a milder taste.
- Thai basil adds the best flavor, but regular basil works fine.
- Best served fresh, but leftovers can be stored for 2-3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Sweet and Spicy Thai Chicken, easy Thai recipe, Asian chicken dish