Sweet and Spicy Thai Chicken

Sweet and Spicy Thai Chicken is easy, irresistible, and full of bold flavors that everyone will love. Tender chicken is coated in a sticky-sweet glaze with just the right kick of heat, balanced by tangy lime and a hint of garlic. This quick stovetop recipe feels like takeout but comes together in under 30 minutes with no fancy ingredients or fuss.

Love More Recipes? Try My Thai Peanut Chicken or this Thai Green Curry Chicken next.

Why You’ll Love This Recipe

• Easy and fast – Ready in about 20-25 minutes from start to finish, perfect for busy weeknights when you need dinner on the table quickly.
• Sweet, spicy, and tangy perfection – The sauce hits all the right notes with honey sweetness, sriracha heat, and bright lime juice that makes every bite exciting.
• Customizable heat level – You control the spice! Add more or less sriracha depending on who’s at your table.
• Pantry-friendly ingredients – Most of what you need is probably already in your kitchen, and the fresh touches (lime, garlic, ginger) make it feel special.
• Family-approved flavor – Even picky eaters tend to love this one because the sweetness balances the heat so beautifully.

Print

Ingredients You’ll Need

For the Chicken:

• 1½–2 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces (thighs are juicier, but breasts work beautifully too!)
• Salt and black pepper, to taste
• Neutral oil (such as vegetable or canola), for cooking

For the Sweet and Spicy Sauce:

• ¼ cup soy sauce (regular or low-sodium—your choice)
• 3 tablespoons honey or brown sugar (honey gives a floral sweetness, brown sugar adds depth)
• 2 tablespoons rice vinegar (for that essential tang)
• 1–2 tablespoons sriracha or chili garlic sauce (start with 1 tablespoon if you’re heat-sensitive)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional, but it adds such wonderful aroma!)
• Juice of 1 lime (about 2 tablespoons fresh squeezed)

Optional Garnishes:

• Chopped fresh cilantro
• Sliced green onions
• Toasted sesame seeds
• Extra lime wedges for serving

Why These Ingredients Work

Let’s talk about what makes this sauce so absolutely crave-worthy.

The soy sauce brings that savory, umami backbone that makes everything taste deeper and more satisfying. Honey (or brown sugar if that’s what you have) isn’t just for sweetness—it helps create that gorgeous sticky glaze that clings to every piece of chicken.

The rice vinegar cuts through the richness with bright acidity, keeping the sauce from feeling too heavy. Sriracha or chili garlic sauce delivers the heat, of course, but it also adds a subtle fermented complexity that makes the sauce taste more layered.

Fresh garlic and ginger are your aromatic powerhouses—they perfume the whole dish and add warmth without being overwhelming. And that squeeze of fresh lime juice at the end? That’s what brings everything into focus, making all the flavors pop and sing together.

The chicken itself is beautifully simple. Bite-sized pieces cook quickly and evenly, and when you use thighs instead of breasts, you get extra juiciness that holds up perfectly to the bold sauce. A light seasoning of salt and pepper before cooking builds flavor from the ground up.

Essential Tools and Equipment

• Large skillet or wok – You need good surface area for browning the chicken properly
• Sharp knife and cutting board – For cutting chicken into uniform bite-size pieces
• Whisk or wooden spoon – To mix and stir the sauce
• Measuring cups and spoons – For getting those sauce proportions just right
• Grater or microplane – If using fresh ginger
• Citrus juicer (optional) – Makes squeezing lime juice easier, but your hands work fine too!

Step-by-Step Instructions

Step 1: Season and Prep the Chicken

Cut your chicken into bite-size pieces, about 1 to 1½ inches each so they cook evenly. Pat them dry with paper towels (this helps them brown better!) and season lightly with salt and black pepper.

Step 2: Brown the Chicken

Heat about 1-2 tablespoons of neutral oil in your large skillet over medium-high heat. When the oil shimmers and moves easily around the pan, add your chicken in a single layer.

Try not to crowd the pan—if needed, work in two batches so each piece gets nicely browned. Cook for about 6-8 minutes total, turning occasionally, until the chicken is golden on the outside and cooked through (it should reach 165°F internally).

Remove the chicken from the pan and set it aside on a plate. Don’t worry if there are some browned bits stuck to the bottom of the pan—that’s flavor!

Step 3: Make the Sauce Right in the Pan

Without cleaning the skillet, reduce the heat to medium. Pour in your soy sauce, honey (or brown sugar), rice vinegar, sriracha, minced garlic, and grated ginger if using.

Whisk everything together, scraping up those delicious browned bits from the bottom of the pan. The sauce will look thin at first, but trust the process—it’s going to thicken up beautifully.

Step 4: Combine and Glaze

Return the cooked chicken to the skillet and toss it around to coat every piece in that gorgeous sauce.

Let everything simmer together for 3-4 minutes, stirring occasionally. You’ll see the sauce start to reduce and thicken, clinging to the chicken like a glaze. The kitchen will smell absolutely incredible right now!

Step 5: Finish with Fresh Lime

Remove the pan from the heat and squeeze that fresh lime juice right over everything. Give it one final toss.

The lime brightens all the flavors and adds a fresh, zesty finish that takes this from really good to absolutely amazing.

Step 6: Garnish and Serve

Transfer your glazed chicken to a serving platter or individual plates. Sprinkle with chopped cilantro, sliced green onions, and toasted sesame seeds if you’re using them.

Serve with extra lime wedges on the side for anyone who wants an extra citrusy punch.

You Must Know

The key to a perfectly thick, glossy glaze is patience during that final simmer. If you rush it and pull the chicken off the heat too soon, your sauce will be thin and watery.

Let it bubble gently for those full 3-4 minutes, and you’ll be rewarded with a sticky, restaurant-quality coating. If your sauce still seems thin after simmering, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stirring it into the sauce and simmering for another minute until thickened.

Personal Secret: I always add the lime juice OFF the heat at the very end rather than cooking it into the sauce. Cooking lime juice can make it taste bitter, but adding it fresh keeps that bright, zingy flavor that makes this dish so addictive.

Pro Tips & Cooking Hacks

• Use chicken thighs for maximum juiciness – They’re more forgiving than breasts and won’t dry out if you cook them a minute too long.
• Don’t skip the browning step – That golden crust on the chicken adds flavor and texture that makes the dish feel more special.
• Adjust spice level to your crowd – Start with 1 tablespoon of sriracha and taste the sauce before adding more. You can always add heat, but you can’t take it away!
• Double the sauce if you’re serving over rice – Trust me, everyone will want extra sauce to drizzle over their rice.
• Let your pan get hot before adding chicken – Cold pan = steamed chicken. Hot pan = beautiful golden brown pieces.
• Cut chicken pieces uniform in size – This ensures everything cooks at the same rate, so you don’t end up with some pieces overcooked and others undercooked.

Flavor Variations & Suggestions

If you want to change things up, there are so many delicious directions you can take this recipe.

Swap the honey for maple syrup for a deeper, more caramelized sweetness. Add a tablespoon of peanut butter or almond butter to the sauce for a Thai-inspired satay twist that’s incredibly rich and nutty. If you love pineapple, toss in some fresh pineapple chunks during the last few minutes of cooking for a sweet-tart tropical vibe.

For extra vegetables, throw in sliced bell peppers, snap peas, or broccoli florets when you add the chicken back to the pan—they’ll cook in the sauce and soak up all that flavor.

Want it more authentically Thai? Add a splash of fish sauce along with the soy sauce for deeper umami, or stir in a spoonful of red curry paste for complex spice and aromatics. If you’re a heat seeker, add sliced fresh Thai chilies or a pinch of red pepper flakes on top.

And if someone in your family can’t handle any spice at all, you can make this with just a tiny bit of sriracha (or skip it entirely) and let everyone add their own hot sauce at the table.

Make-Ahead Options

This recipe is best served fresh, but you can definitely prep ahead to make dinnertime easier.

Cut your chicken into pieces and season it in the morning, then keep it covered in the fridge until you’re ready to cook. You can also whisk together all your sauce ingredients and store them in a jar or small bowl in the refrigerator—just give it a good shake or stir before using since the honey might settle.

The actual cooking only takes about 20 minutes, so there’s not much need to fully make it ahead, but these little prep steps can shave valuable minutes off your evening routine.

If you have leftovers, they’ll keep in an airtight container in the fridge for up to 3 days. The sauce may thicken up quite a bit in the cold, so when you reheat, add a splash of water or chicken broth to loosen it back up. Reheat gently in a skillet over medium-low heat or in the microwave in 30-second intervals, stirring between each one.

What to Serve With Sweet and Spicy Thai Chicken

This chicken is absolutely divine over fluffy jasmine rice, which soaks up all that incredible sauce. Brown rice works beautifully too if you want something a little heartier and more nutritious.

For a low-carb option, serve it over cauliflower rice or zucchini noodles. Rice noodles are another fantastic choice—just toss them with a little sesame oil and they make a perfect nest for all that saucy chicken.

For sides, keep it simple with steamed broccoli, snap peas, or baby bok choy. A crisp cucumber salad with rice vinegar and a pinch of sugar cuts through the richness beautifully.

If you want something with more crunch, try an Asian-style coleslaw with a sesame-ginger dressing or some quick-pickled vegetables. Spring rolls or lettuce wraps on the side make it feel like a complete Thai feast.

Allergy Information

This recipe contains soy (in the soy sauce), which is a common allergen. If you need a soy-free version, substitute coconut aminos for the soy sauce—it has a similar savory-sweet flavor profile and works wonderfully.

The honey can be replaced with agave nectar or maple syrup if you’re avoiding honey. If you’re gluten-free, make sure to use tamari or certified gluten-free soy sauce instead of regular soy sauce, which contains wheat.

For a nut-free meal, just skip any peanut or almond butter variations. This recipe is naturally dairy-free and egg-free, making it suitable for many dietary restrictions.

Storage & Reheating

Store any leftover Sweet and Spicy Thai Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can taste even better the next day!

To reheat, warm gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second intervals until heated through.

If you want to freeze this, you can, though the texture of the chicken will be slightly softer after thawing. Freeze in individual portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.

Questions I Get Asked A Lot

Can I use frozen chicken for this recipe?

Yes, but make sure it’s completely thawed first. Pat it extra dry with paper towels before seasoning—frozen chicken tends to release more water, and you want a good sear, not steamed chicken.

My sauce isn’t thickening—what should I do?

Make sure you’re simmering (not just warming) the sauce with the chicken for the full 3-4 minutes. If it’s still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it in, and simmer for another minute.

Can I make this in a slow cooker?

Absolutely! Brown the chicken first for best flavor, then transfer everything to a slow cooker with the sauce ingredients. Cook on low for 3-4 hours or high for 1.5-2 hours. The sauce won’t reduce as much, so add a cornstarch slurry at the end if you want it thicker.

Is this recipe very spicy?

It depends on how much sriracha you use! Start with 1 tablespoon for mild heat (kid-friendly), use 2 tablespoons for medium spice, or go up to 3 tablespoons if you love the burn. The honey balances the heat nicely.

Can I use this sauce on other proteins?

Yes! This sauce is incredible on shrimp, salmon, pork tenderloin, or even tofu. Adjust cooking times based on what protein you’re using—shrimp only needs about 3-4 minutes per side, for example.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you and what you served it with.