Save This dish features tender chicken pieces coated in cornstarch and pan-seared until golden, then glazed with a vibrant Thai-inspired sauce. The sauce balances sweet chili sauce, honey, and lime juice with savory soy and fish sauce, plus garlic, ginger, and sriracha for heat. Ready in just 35 minutes, this meal is perfect served over jasmine rice or rice noodles, garnished with fresh cilantro, green onions, and sesame seeds. Adjust the sriracha to control the spice level to your preference.
The first time I made this Thai chicken, my kitchen filled with this incredible aroma of ginger, garlic, and lime that had my neighbor actually knocking on the door to ask what I was cooking.
I served this at a small dinner party last winter and watched two friends who claimed they did not like spicy food absolutely demolish their portions.
Ingredients
- Chicken thighs: Thighs stay juicy and tender unlike breasts that can dry out quickly in high heat
- Cornstarch: Creates that gorgeous golden coating and helps the sauce cling to every piece
- Sweet chili sauce: The foundation that brings that restaurant quality gloss and sweetness
- Fish sauce: Do not skip this, it is the secret ingredient that makes everything taste authentic
- Fresh ginger and garlic: Fresh makes such a difference here over jarred or powdered versions
- Lime juice: Cuts through the richness and brightens the entire dish
- Sriracha: Start with one teaspoon and taste, you can always add more heat but cannot take it away
- Garnish: These are not optional, they add the fresh crunch that makes the dish complete
Instructions
- Coat the chicken:
- Place your chicken pieces in a bowl and sprinkle with cornstarch, salt, and pepper. Toss everything together until each piece is lightly dusted.
- Sear the chicken:
- Heat oil in your skillet until it shimmers, then add chicken in an even layer. Let it cook undisturbed for a few minutes to get that golden crust before flipping.
- Whisk the sauce:
- Combine all your sauce ingredients in a bowl, whisking until the honey dissolves completely and everything is smooth.
- Simmer the glaze:
- Pour the sauce into your hot skillet and watch it bubble. Cook for just a few minutes until it thickens enough to coat a spoon.
- Combine everything:
- Add your cooked chicken back into the skillet and toss until every piece is glossy and coated in that beautiful sauce.
- Finish and serve:
- Sprinkle with green onions, sesame seeds, and fresh cilantro right before serving over hot rice.
Save This recipe has become my go to when I want something impressive enough for guests but easy enough for a Tuesday night.
The Secret to Perfect Texture
Cornstarch coating is what makes restaurant style stir fry have that velvety texture and glossy finish. I learned this technique after years of making stir fry that tasted good but looked homey and dull.
Make It Your Own
Sometimes I add bell peppers or snap peas when cooking the chicken for extra crunch and color. The sauce is versatile enough to handle vegetables without throwing off the balance.
Serving Suggestions
Jasmine rice is my favorite base but I have also served this over noodles or even cauliflower rice for a lighter version. The key is having something neutral to soak up that incredible sauce.
- Extra lime wedges on the table let everyone adjust their own brightness
- A cucumber salad on the side cuts the richness beautifully
- Cooked rice freezes well, so make extra for quick future meals
Save There is something deeply satisfying about a recipe that looks and tastes like it came from a restaurant but only took 35 minutes in your own kitchen.
Recipe FAQs
- → How spicy is this dish?
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The heat level is easily adjustable. Start with 1 teaspoon of sriracha and add more to taste. The sweet chili sauce provides mild sweetness that balances the spice beautifully.
- → Can I use chicken breast instead of thighs?
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Yes, chicken breast works well. Cut into bite-sized pieces and reduce cooking time slightly to prevent drying. Thighs stay more tender and juicy.
- → What can I substitute for fish sauce?
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Use additional soy sauce or a pinch of salt with a splash of lime juice. The flavor will be slightly different but still delicious.
- → Is this gluten-free?
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Make it gluten-free by using tamari instead of soy sauce and checking labels on sweet chili sauce and other condiments.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the sauce.
- → What vegetables can I add?
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Bell peppers, snap peas, broccoli, or carrots work wonderfully. Add them when cooking the chicken so they become tender-crisp.
