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Thai cuisine is renowned for its vibrant flavors and intricate balance between sweet, spicy, and savory elements. With its origins deeply rooted in cultural traditions and local ingredients, Thai food has captured the hearts and palates of food lovers worldwide. One of the standout dishes that exemplifies this harmonious blend is Sweet and Spicy Thai Chicken. This recipe offers a tantalizing combination of flavors that can elevate any meal, whether it’s a quick weeknight dinner or a well-planned gathering with friends and family.

Sweet And Spicy Thai Chicken

Indulge in the perfect balance of sweet and spicy with this Thai Chicken recipe! Featuring tender chicken thighs marinated in a delicious blend of soy sauce, honey, and sriracha, this dish is packed with flavor. Tossed with colorful bell peppers and crisp sugar snap peas, it's a feast for the eyes and palate. Served over fluffy jasmine rice and garnished with fresh cilantro and lime, it's a quick and satisfying meal the whole family will love!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, sliced

1 cup sugar snap peas, trimmed

1/4 cup soy sauce

2 tablespoons fish sauce

1/4 cup honey or maple syrup

1 tablespoon sriracha (adjust to taste)

1 tablespoon lime juice

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the soy sauce, fish sauce, honey, sriracha, lime juice, and half of the minced garlic and ginger. Add the chicken pieces, making sure they are well-coated. Allow to marinate for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade) and add to the pan. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.

      Add Aromatics: Add the remaining garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.

        Incorporate Vegetables: Toss in the sliced red bell pepper and sugar snap peas. Stir-fry for another 3-4 minutes until the vegetables are bright and tender but still crisp.

          Glaze the Dish: Drizzle any leftover marinade (if desired and not raw) over the chicken and vegetables. Cook for an additional minute to allow the sauce to thicken slightly.

            Serve: Serve hot over a bed of jasmine rice, garnished with fresh cilantro and lime wedges for an extra zesty kick.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4