Description
This Sweet and Spicy Thai Chicken recipe features tender bite-sized chicken pieces coated in a glossy, sticky sauce that perfectly balances honey sweetness with sriracha heat and fresh lime tang.
Made with simple pantry ingredients in just one skillet, this quick weeknight dinner comes together in about 25 minutes
Ingredients
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
Instructions
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.
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!
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.
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!
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop, Sauté
- Cuisine: Thai