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Sweet and Spicy Thai Chicken has gained immense popularity across dining tables, food trucks, and restaurants alike. This vibrant dish perfectly encapsulates the essence of Thai cuisine, where bold flavors and fresh ingredients come together to create a memorable culinary experience. Featuring a harmonious blend of sweetness and heat, this dish is enticing for food enthusiasts who crave complex flavor profiles that tantalize the taste buds.

Sweet And Spicy Thai Chicken

Indulge in the exquisite flavors of this Sweet and Spicy Thai Chicken! Featuring tender chicken thighs marinated in a delicious blend of soy sauce, honey, and Sriracha, this dish is packed with vibrant bell peppers and juicy pineapple. Quick to prepare, it’s perfect for weeknight dinners or gatherings. Serve it hot, garnished with fresh cilantro and lime, and enjoy a taste of Thailand at home! Perfect for a family feast or a cozy dinner.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 small red bell pepper, sliced

1 small yellow bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

3 tablespoons soy sauce

2 tablespoons fish sauce

2 tablespoons honey

1 tablespoon Sriracha (adjust to taste)

1 tablespoon lime juice

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, fish sauce, honey, Sriracha, and lime juice. Add the chicken thighs and ensure they are fully coated. Let marinate for at least 30 minutes, or ideally, a few hours in the refrigerator for maximum flavor.

    Prepare the Vegetables: While the chicken is marinating, slice the bell peppers and prepare the pineapple chunks.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

        Sauté the Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, taking care not to burn them.

          Add the Vegetables: Toss in the sliced bell peppers and pineapple chunks. Stir-fry for about 3-4 minutes until the peppers are slightly tender but still crisp.

            Create the Sauce: Pour the reserved marinade into the skillet and bring it to a simmer. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2 minutes.

              Combine Everything: Return the cooked chicken to the skillet and toss everything together until the chicken is well coated with the sauce and heated through.

                Season and Serve: Taste and adjust with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4