Sweet And Spicy Thai Chicken

Want more flavors like this? I’ve got you covered! Try my Honey Cilantro Lime Salmon, Pork Fried Rice, and Island Glazed Pork Tenderloin. One thing I don’t make too often? Homemade pickled anything. No real reason, I guess I was just too scared to try it, and I thought it would take too long. But, I really wanted some pickled veggies like the kind I get when I eat Thai food at my favorite restaurant in town. Then that kind of backed into a question of what do I serve the veggies with? And that turned into this fabulous Thai chicken dish! Trust me, it might seem like more steps than you’re used to but it’s totally worth it!

Why This Recipe Works

Glaze is key — Taking a little time before cooking the chicken to thicken up half of the glaze sauce makes all the difference in the end when you pour the sticky-sweet-spicy mixture over the Thai chicken. You’ll never know it’s not takeout!All the pickled veggies — For this dish I pickled carrots and cucumbers but really you can pickle just about any veggie you love, so feel free to experiment! Healthier than takeout — Making this Thai chicken dish at home with simple ingredients is way better for you than ordering takeout. And less expensive! Fast — This dish goes from prep to plate in just 40 short minutes! Also makes a great dish for those last-minute dinner guests.

Here’s How You Make It

Don’t think of it as lots of instructions, think of it as lots of goodness going into one bowl! And really, it’s much, much simpler than you think! Pickle the veggies. Make the glaze. Cook the Thai chicken. There are two ways you can cook the chicken — on the stove or on the grill. Both are equally delicious! Stovetop directions:

Grill directions:

How Can I Use This Glaze?

This Thai chicken glaze goes great on all kinds of protein options! Use this glaze to top chicken wings, (for a great chicken wings idea try my Slow Cooker Honey Chipotle Chicken Wings,) grilled pork tenderloin, grilled steak, or even tofu! Or, just pour reduced glaze on top of any variety of cooked vegetables for a lovely, nutritious, vegetarian option.

Expert Tips

For the Thai chicken, if you are using thicker cuts of chicken (breasts or thighs), you will need to adjust the cook time by 5-10 minutes on both the stovetop and grill to make sure the chicken is white all the way throughout and the juices run clear when sliced into. Pickled veggies are completely optional — but highly recommended! If you have just five minutes to put them in the fridge (and one hour to let them chill) you will be so glad you took the time. They add so much flavor and color to this dish! Sweet chili sauce is easy to find at the grocery store in the international aisle. You can also make your own I consider fish sauce a pantry staple. I use it in many of my recipes. However if you don’t have any you can substitute soy sauce for the fish sauce. On the other hand, no worries if you don’t have lemongrass paste. (You can find it in the fresh produce section near the herbs, it comes in a squeeze tube.) Simply omit it if you can’t get your hands on some! Rice is a must. I love basmati and jasmine for it’s nutty flavor and awesome aroma, but any rice will work!