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Thai cuisine has captivated the hearts and taste buds of food lovers around the world. Known for its vibrant flavors and aromatic ingredients, it has made a significant mark in the culinary scene. From the bustling street food stalls of Bangkok to high-end restaurants, Thai dishes are celebrated for their balance of sweet, salty, sour, and spicy elements. Among the vast array of Thai recipes, Sweet & Spicy Thai Chicken stands out as a quintessential representation of this intricate flavor balance.

Sweet And Spicy Thai Chicken

Indulge in a flavor-packed meal with this Sweet & Spicy Thai Chicken recipe! Perfectly marinated chicken thighs are seared to golden perfection and glazed with a deliciously rich sauce made from soy sauce, honey, and red curry paste. Garnished with fresh cilantro, green onions, and optional peanuts, this dish is best served over steamed jasmine rice or rice noodles. A delightful combination of sweet and spicy that will impress your family and friends!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons fish sauce

2 tablespoons lime juice (freshly squeezed)

1 tablespoon red curry paste

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon chili flakes (adjust to taste)

1/4 cup cilantro, chopped (for garnish)

2 green onions, sliced (for garnish)

1 tablespoon vegetable oil

1/4 cup chopped peanuts (for garnish, optional)

Steamed jasmine rice or rice noodles (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the soy sauce, honey, fish sauce, lime juice, red curry paste, minced garlic, grated ginger, and chili flakes. Whisk well until all ingredients are fully incorporated. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Sear the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken thighs to the pan. Sear for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).

      Glaze the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. In the same pan, pour in the remaining marinade. Bring to a simmer and cook for about 3-4 minutes until the sauce thickens slightly.

        Coat the Chicken: Return the chicken to the skillet, tossing to coat it thoroughly in the rich glaze. Cook for another 1-2 minutes to reheat the chicken.

          Serve: Slice the chicken thighs and arrange them on a platter. Drizzle with the reduced sauce, and garnish with chopped cilantro, sliced green onions, and chopped peanuts, if using. Serve hot with steamed jasmine rice or over rice noodles.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4