Go Back
Julia Monroe

Sweet and Spicy Thai Chicken

Sweet, spicy, and glossy with caramelized garlic, this Thai-inspired chicken stir-fry is a fast weeknight dinner that tastes like street food. Serve it over jasmine rice with extra lime for the perfect sweet-heat balance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 tbsp neutral oil (for searing)
  • 4 cloves garlic, finely chopped
  • 1 tbsp fresh ginger, minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp chili garlic paste (start with 1 tbsp; add more to taste)
  • 2 tbsp palm sugar (packed) (or light brown sugar)
  • 2 tbsp fresh lime juice, plus wedges for serving
  • 2 tbsp water (to help dissolve the sugar, optional)
  • 2 tbsp cilantro or Thai basil, chopped (optional garnish)
  • 4 cups steamed jasmine rice (for serving)
  • 1 cucumber, sliced (optional, for serving)

Equipment

  • wok or large skillet
  • mixing bowl
  • whisk or spoon
  • knife and cutting board
  • measuring spoons and cups
  • instant-read thermometer (optional)

Method
 

  1. Prep all ingredients: chop the garlic and ginger, juice the lime, and cut the chicken thighs into bite-size pieces.
  2. Whisk the sauce in a bowl: fish sauce, soy sauce, chili garlic paste, palm sugar, lime juice, and (optional) water until the sugar is mostly dissolved.
  3. Heat a wok or skillet over high heat until very hot and the oil shimmers. Add the chicken in a single layer and sear without moving until browned, then flip and brown the other side.
  4. Add the garlic and ginger and stir-fry for about 30 seconds, just until fragrant.
  5. Reduce heat to medium-low. Pour in the sauce and simmer, stirring to coat, until the chicken is cooked through and the sauce thickens into a glossy glaze (target 165°F / 74°C).
  6. Turn off the heat and stir in cilantro or Thai basil if using. Serve over steamed jasmine rice with cucumber and extra lime wedges.

Notes

Spice control: Start with half the chili garlic paste, then add more after tasting. Palm sugar helps mellow heat without losing flavor.
Chicken choice: Boneless thighs stay juicier than breasts and are more forgiving.
Don’t burn the sauce: Once you add the sauce, drop heat to a gentle simmer so it turns into a glossy glaze instead of scorching.
Gluten-free: Swap tamari for soy sauce. Lower sugar: Use monk fruit sweetener in place of palm sugar (to taste).
Serving: Best over steamed jasmine rice with cucumber on the side and extra lime wedges.