Description
Indulge in the vibrant flavors of Thai Chili Sweet Chicken, a delightful dish that brings the essence of Thailand right to your dining table. This recipe features succulent chicken breasts marinated in a rich blend of sweet chili sauce, fresh garlic, and aromatic ginger. The result is a perfect harmony of sweet and spicy that will tantalize your taste buds. Ideal for busy weeknights or impressing guests, this dish can be served over fluffy jasmine rice, alongside fresh vegetables, or even wrapped in crisp lettuce leaves for an interactive twist. With quick preparation and customizable spice levels, Thai Chili Sweet Chicken is sure to become a staple in your kitchen.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic
- 1 tablespoon fresh ginger
- ½ cup Thai sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large bowl, whisk together soy sauce, sweet chili sauce, minced garlic, and grated ginger.
- Add chicken breasts to the marinade; cover and refrigerate for at least 15 minutes (or up to overnight).
- Preheat a skillet over medium-high heat with a splash of oil.
- Remove chicken from marinade (reserve marinade) and cook each side for about 6-7 minutes until golden brown and cooked through.
- Pour reserved marinade into the skillet; simmer for an additional minute until slightly thickened.
- Serve hot, garnished with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 290
- Sugar: 12g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For added heat, mix in some red pepper flakes or sriracha. - Pair with steamed jasmine rice or stir-fried vegetables for a complete meal. - Leftovers can be stored in an airtight container in the fridge for up to three days.