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Welcome to the delightful world of Thai cuisine, where the symphony of flavors creates a unique culinary experience like no other. One dish that perfectly encapsulates this harmony is Sweet and Spicy Thai Chicken. This recipe combines the rich sweetness of honey and the heat of spices, offering a tantalizing taste that excites the palate and warms the heart. It's no wonder that Thai food has gained immense popularity around the globe, as it brings together contrasting flavors to create a balanced and satisfying meal.

Sweet And Spicy Thai Chicken

Savor the delightful flavors of Sweet and Spicy Thai Chicken with this easy recipe! Tender chicken thighs are marinated in a tasty blend of soy sauce, honey, fish sauce, and sriracha, then seared to perfection. Paired with colorful bell peppers and onions, this dish is a feast for the eyes and palate. Serve it over jasmine rice, topped with fresh cilantro and lime wedges for a vibrant meal that’s sure to impress! Ideal for busy weeknights or special gatherings.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tbsp fish sauce

2 tbsp sriracha sauce (adjust for spice level)

1 tbsp rice vinegar

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp lime juice

2 tbsp vegetable oil

1/2 cup bell peppers, sliced (mixed colors for visual appeal)

1/2 cup onion, thinly sliced

1/4 cup fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Lime wedges (for serving)

Instructions
 

In a large bowl, whisk together soy sauce, honey, fish sauce, sriracha, rice vinegar, garlic, ginger, and lime juice until well combined. This will be your marinade.

    Add the chicken thighs to the marinade, ensuring they are completely coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

      Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, reserving the marinade for later.

        Sear the chicken for about 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and set aside.

          In the same skillet, add the sliced bell peppers and onions. Sauté for about 3-4 minutes until they begin to soften.

            Pour the reserved marinade into the skillet with the vegetables. Bring it to a gentle simmer and cook for an additional 2-3 minutes until the sauce thickens slightly.

              Add the cooked chicken back to the skillet, tossing everything together to coat the chicken in the sweet and spicy sauce.

                Serve hot over a bed of jasmine rice, garnished with fresh cilantro and accompanied by lime wedges for an extra zesty kick.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4