A bold, flavorful Thai-inspired chicken dish that hits all the right notes — sweet, spicy, tangy, and savory. Juicy chicken gets coated in a sticky glaze packed with chili heat and lime zing, then paired with quick-pickled veggies and fluffy rice. It’s a complete meal that’s as vibrant and satisfying as your favorite takeout, but made fresh right at home in under 45 minutes.
A Quick Story Before We Begin
I don’t usually find myself making pickled veggies at home — not because I don’t like them, but more because I assumed it was a complicated process. Spoiler: it’s not. One day, craving those crunchy pickled bites I usually get with Thai takeout, I decided to make them myself. That led to a little experiment that turned into this gorgeous, flavor-packed Thai chicken bowl. And now, it’s a regular on our dinner table.
Why You’ll Love This Sweet and Spicy Thai Chicken
A Game-Changing Glaze
Half of the glaze gets simmered until thick and sticky before it ever hits the chicken — and that little trick? It makes every bite insanely flavorful.
Pickled Veggies for the Win
I used carrots and cucumbers here, but you can pickle whatever you’ve got — radish, onions, cabbage, even bell peppers. They add such a fresh contrast to the rich chicken.
Healthier Than Takeout
You’re using real, pantry ingredients — no MSG, no mystery oils, and definitely no delivery fee.
Quick and Crowd-Friendly
Dinner hits the table in 40 minutes, making it perfect for weeknights or impromptu guests.
How to Make It — Step-by-Step
Step 1: Quick-Pickle the Veggies
- Shred or thinly slice carrots and cucumbers. (Use a peeler for those fancy ribbons!)
- Pop them into a glass jar or any resealable container.
- Add vinegar, sugar, salt, and a pinch of red pepper flakes.
- Shake it up really well and let it sit in the fridge for at least 1 hour. You can even make this the night before.
Step 2: Make the Glaze
- In a bowl, whisk together:
- Sweet chili sauce
- Soy sauce
- Brown sugar
- Sriracha
- Garlic
- Vinegar
- Fish sauce
- Lemongrass paste (if you’ve got it)
- Lime juice
- Sesame oil
- Divide the glaze into two portions. Set one half aside for cooking the chicken.
- Pour the other half into a saucepan, bring to a boil, and simmer for 5 minutes until thickened. Then take it off the heat.
Step 3: Cook the Chicken
You’ve got two options here — stovetop or grill. Both are great; pick whatever suits your mood or the weather.
Stovetop Method
- In a skillet over medium heat, cook the chicken with the reserved half of the glaze.
- Sear for 5–8 minutes per side, depending on thickness.
- Once cooked through, remove from heat and pour over the thickened glaze.
- Serve with steamed rice and your pickled veggies.
Grill Method
- Marinate the chicken in the reserved glaze for 30 minutes.
- Preheat your grill to medium-low and oil the grates.
- Grill chicken for 5–8 minutes per side.
- Brush on the thickened glaze just before serving.
How to Use the Glaze Elsewhere
This glaze is super versatile. Try it on:
- Chicken wings
- Grilled pork chops or tenderloin
- Tofu or roasted vegetables
- Even shrimp or salmon for a spicy-sweet seafood twist
Once you try it, you’ll be finding all sorts of reasons to whip it up again.
Expert Tips
- Cooking Thicker Chicken: If your chicken pieces are thick (like whole breasts), add a few extra minutes per side. Always check that the juices run clear.
- Pickled Veggies Shortcut: Just 5 minutes of prep and an hour of chilling gives you that delicious tangy crunch. Totally optional but absolutely worth it.
- Sweet Chili Sauce: This is usually found in the international section of most grocery stores. Stock up — it’s a lifesaver.
- Fish Sauce Substitute: Don’t have it? No stress. You can just add a little more soy sauce.
- No Lemongrass Paste? Skip it. It adds a citrusy punch, but the glaze still shines without it.
- Rice Pairing: Jasmine or basmati are my go-tos, but use whatever you love or already have. Even cauliflower rice works if you’re going low-carb.
Serving Suggestions
Serve your Thai chicken over warm, fluffy rice with a generous side of the pickled vegetables. Add fresh lime wedges, a sprinkle of sesame seeds, or chopped cilantro if you’re feeling fancy. It’s great as a bowl, but you could also stuff it into lettuce wraps or roll it up in rice paper for a fun twist.
How to Store Leftovers
- Fridge: Keep any leftover chicken and glaze in an airtight container in the fridge for up to 3 days. Store the pickled veggies separately to keep their crunch.
- Reheat: Warm the chicken gently in a skillet or microwave. Add a splash of water or extra glaze if it looks dry.
- Freezer: The cooked chicken (without the pickled veg) can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Sweet and Spicy Thai Chicken
A perfect balance of sweet and spicy, this Thai chicken dish is bursting with flavor. With a quick glaze and simple pickled vegetables, the entire meal comes together in under 45 minutes.
Ingredients
Chicken:
- 1 ½ pounds chicken tenderloins, breasts, or thighs (see note)
For the glaze:
- ¾ cup sweet chili sauce (see note)
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons sriracha
- 3 teaspoons minced garlic
- ¼ cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon lemongrass paste (see note)
- 1 tablespoon fresh-squeezed lime juice (about 1 lime)
- 2 tablespoons sesame oil (or toasted sesame oil)
For the pickled veggies:
- ½ cup rice vinegar
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- ½ cucumber, sliced or shaved into ribbons
Instructions
Pickled Veggies:
- Combine all ingredients in a jar.
- Seal tightly and shake vigorously.
- Chill for at least 1 hour or up to overnight.
Glaze:
- In a medium bowl, whisk together all glaze ingredients.
- Reserve half and set it aside.
- Pour the remaining half into a saucepan. Bring to a boil and cook for 5 minutes.
- Remove from heat to cool and thicken while chicken cooks.
Stovetop Method:
- Add chicken and reserved glaze to a skillet over medium heat.
- Cook for 5–8 minutes per side, depending on thickness, until cooked through.
- Remove from heat.
- Drizzle thickened glaze over the chicken.
- Serve with white rice and pickled veggies.
Grill Method:
- Combine chicken and reserved glaze, cover, and chill for 30 minutes.
- Preheat grill to medium-low and oil the grates.
- Transfer chicken to the grill using tongs (discard excess marinade).
- Grill for 5–8 minutes per side, depending on thickness.
- Top with thickened glaze.
- Serve with white rice and pickled veggies.
Notes
- Chicken: For thicker cuts like breasts or thighs, increase cook time by 5–10 minutes. Chicken should be white throughout and juices clear when sliced.
- Pickled Veggies: Optional, but highly recommended. Just allow at least 1 hour of marinating time (or overnight).
- Sweet Chili Sauce: Can be homemade or store-bought, usually found in the Asian foods aisle.
- Fish Sauce: Adds depth, but can be replaced with soy sauce if needed.
- Lemongrass Paste: Typically found in the fresh herb section in a squeeze tube. Can be omitted if unavailable.
- Serving Suggestion: Best served over steamed basmati or jasmine rice with lime wedges and fresh herbs like cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 622Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 186mgSodium: 2498mgCarbohydrates: 48gFiber: 1gSugar: 43gProtein: 64g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. The pickled veggies get better the longer they sit. You can also prep the glaze and even cook the chicken a day in advance — just reheat and serve.
Can I use chicken thighs instead of breasts?
Yes, and honestly, I prefer thighs for their juiciness. Just adjust cooking time a little — they’re more forgiving.
Is this really spicy?
It’s more of a gentle heat. If you’re sensitive to spice, reduce the sriracha. If you love heat, go ahead and crank it up.
What can I use instead of rice?
Noodles, quinoa, or even a bed of greens all work beautifully with this flavor-packed chicken.
This Sweet and Spicy Thai Chicken is one of those dishes that checks all the boxes — bold, quick, healthy-ish, and flexible. Whether you’re making it for a weeknight dinner or impressing guests, it’s a dish that brings the wow factor without the fuss.
Try other recipes:
