Thai Sweet Chili Chicken Wok Dish in 35 Minutes

Thai Sweet Chili Chicken is a delightful blend of sweet, savory, and mildly spicy flavors, originating from the vibrant Thai cuisine. This recipe holds a special place in my heart due to its balance of flavors and ease of preparation.

Cooking this dish in a wok pan enhances its taste by searing the chicken quickly, preserving its juiciness, and coating it with the sweet chili sauce for a healthier cooking method. Why You’ll Love This Recipe? It’s a quick, delicious meal perfect for weeknights or entertaining guests.

Ingredients Needed

Here’s what you need to make Thai Sweet Chili Chicken:

• 500 grams boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1/2 cup Thai sweet chili sauce
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1/2 teaspoon ground black pepper
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thicker sauce)
• Fresh cilantro or green onions for garnish

• Substitutions and Variations:
• If you need to substitute or vary the ingredients:
• Use tofu for a vegetarian option.
• Substitute bell peppers with broccoli or snap peas.
• If you don’t have Thai sweet chili sauce, mix honey with sriracha.

Preparation Steps

Preparing the Ingredients

1. Cut and Prep the Chicken: Slice the chicken into bite-sized pieces, ensuring they are of uniform size to cook evenly.
2. Slice the Vegetables: Thinly slice the bell peppers and onion. Mince the garlic.
3. Mix the Sauces: Combine the Thai sweet chili sauce, soy sauce, fish sauce, and lime juice in a bowl.

Prepping the Wok

1. Heat the Wok: Preheat your wok over medium-high heat until it starts to smoke lightly. This ensures the chicken sears rather than stews.
2. Add the Oil: Pour the vegetable oil into the hot wok, swirling to coat the surface evenly.

Cooking Instructions

1. Cook the Chicken: Add the chicken pieces to the hot wok in batches, ensuring not to overcrowd. Cook until golden brown and fully cooked, about 4-5 minutes per side. Remove and set aside.
2. Sauté the Vegetables: In the same wok, add a bit more oil if needed. Stir-fry the garlic for 30 seconds until fragrant. Add the sliced onions and bell peppers, stir-frying for 3-4 minutes until they are tender-crisp.
3. Combine Chicken and Vegetables: Add the cooked chicken back into the wok with the vegetables.
4. Add the Sauce: Pour the prepared sauce mix over the chicken and vegetables, stirring to coat everything evenly. Allow it to simmer for 2-3 minutes to meld the flavors.
5. Thicken the Sauce (Optional)L If you prefer a thicker sauce, add the cornstarch slurry, stirring continuously until the sauce thickens. This should take about 1-2 minutes.
6. Final Taste Test: Adjust seasoning with more fish sauce or lime juice if needed. Ensure the flavors are balanced to your taste.

Essential Note: Maintain high heat throughout the cooking process to ensure quick and even cooking. Lower temperatures might cause the ingredients to become soggy.

Also see: Chinese Pork and Napa Cabbage Stir-Fry

Tips and Tricks for Perfect Thai Sweet Chili Chicken

Guidelines for Perfect Results

• High Heat is Key: Always cook on high heat to get that quick sear and delectable char.
• Pre-heat the Wok: Ensure your wok is hot before adding oil and ingredients to prevent sticking and ensure even cooking.
• Don’t Overcrowd: Cook the chicken in batches to avoid steaming them, which ensures a better texture.

Common Mistakes to Avoid

• Overcooking Chicken: Keep an eye on the chicken to avoid it becoming dry. Cooking in batches can help manage this.
• Undercooking Vegetables: You want your vegetables to retain a bit of crunch for texture contrast.
• Incorrect Sauce Balance: Taste as you go and adjust the seasoning to balance sweetness, saltiness, and acidity.

Serving Suggestions

What to Serve with Thai Sweet Chili Chicken

• Steamed Rice: White or jasmine rice pairs well, soaking up the delicious sauce.
• Noodles: Stir-fried or plain noodles can be a good side dish.
• Fresh Salad: A light cucumber salad complements the dish nicely.

Storing and Reheating Leftovers

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a wok or skillet over medium heat, adding a splash of water if the sauce has thickened too much.

The Bottom Line

Making Thai Sweet Chili Chicken in a wok is both simple and rewarding. The rapid cooking ensures juicy chicken and crisp vegetables, all wrapped up in a flavorful sauce.

Try this recipe and share how it goes in the comments!

For more delicious wok pan recipes, stay connected with Kit Yum.

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