Sweet And Spicy Thai Chicken
Make this delicious Sweet And Spicy Thai Chicken in just 35 minutes! Tender chicken tossed in a honey-sriracha sauce with fresh ginger and garlic.
Equipment
- paper towels
- knife
- cutting board
- large skillet or wok
- measuring spoons
- measuring cups
- small bowl
- whisk
Ingredients
- 1.5 pounds boneless chicken pieces
- 3 tablespoons pure olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 0.25 cup rice vinegar
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 0.25 cup fresh cilantro roughly chopped for garnish
Instructions
- Pat the boneless chicken pieces completely dry with paper towels, then cut them into 1-inch chunks. Season the chicken pieces lightly with salt and black pepper.
- In a large skillet or wok, heat the 3 tablespoons of pure olive oil over medium-high heat. Add the chicken pieces in a single layer, working in batches if needed. Cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Transfer the cooked chicken to a clean plate.
- Reduce the heat to medium. Add the thinly sliced onion to the skillet and cook for 4 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- Stir in the minced garlic and finely grated ginger. Cook for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
- Pour in the rice vinegar, soy sauce, honey, and sriracha sauce. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
- In a small bowl, whisk together the 1 tablespoon of cornstarch and 1 tablespoon of water to form a smooth slurry. While stirring the simmering sauce, slowly drizzle in the cornstarch slurry.
- Continue to cook the sauce, stirring constantly, for 1 to 2 minutes until it thickens enough to coat the back of a spoon.
- Return the cooked chicken and any accumulated juices to the skillet. Stir to coat the chicken evenly in the sauce and heat through for 1 to 2 minutes. Remove from heat, sprinkle with the chopped cilantro, and serve immediately.
Notes
Serve immediately over rice. Adjust sriracha to control the spice level.