Sweet and Spicy Thai Chicken
A simple yet flavorful Thai-inspired chicken dish with a perfect balance of sweet and spicy.
Ingredients
- 1 lb 450g chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 inch ginger grated
- ¼ cup soy sauce use low-sodium if preferred
- ¼ 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
- ¼ 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.