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–+ servings
Spicy Thai Chicken

Spicy Thai Chicken

Spice up your dinner with this Spicy Thai Chicken recipe. Quick, flavorful, and easy to make in 25 minutes. Perfect for weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g Boneless Chicken Breast
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Honey
  • 1 tablespoon Sriracha
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Lime Juice
  • 1 unit Red Chili, thinly sliced
  • to taste Fresh Cilantro, for garnish

Equipment

  • Large Skillet
  • Mixing Bowl
  • Tongs
  • Sharp Knife
  • Cooking Spoon

Method
 

  1. In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, grated ginger, sesame oil, and lime juice.
  2. Toss the chicken pieces into the marinade, ensuring they’re fully coated. Let them marinate for at least 30 minutes.
  3. Heat a large skillet over medium-high heat and add the marinated chicken, reserving any leftover marinade.
  4. Cook the chicken, flipping occasionally until golden brown.
  5. Lower the heat to medium, pour the reserved marinade into the pan, and stir frequently as the sauce thickens.
  6. Sprinkle the sliced red chili on top and simmer until the sauce is glossy and clings to the chicken.
  7. Serve the Spicy Thai Chicken over fluffy white rice and garnish with fresh cilantro.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For a vegetarian option, substitute chicken with tofu. You can adjust the spice level by decreasing or omitting sriracha and chili slices. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently with a splash of water to keep the sauce from drying out.
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