Tangy Thai Chicken
Embark on a culinary adventure with this irresistible Tangy Thai Chicken, a quick and flavorful dish that brings the vibrant tastes of Thailand straight to your kitchen. Tender, bite-sized chicken thighs are cooked to perfection and coated in a luscious sauce made with soy sauce, fish sauce, lime juice, sriracha, and creamy coconut milk. Balanced with the sweetness of brown sugar and the zing of fresh ginger, this dish is a harmonious blend of savory, tangy, and spicy flavors. Perfect for weeknight dinners, it comes together in just 40 minutes and pairs beautifully with fragrant jasmine rice. Garnish with fresh cilantro, green onions, and optional red chili slices for an extra pop of flavor and heat. Whether you're a Thai cuisine enthusiast or a first-timer, this recipe delivers bold, authentic flavors that won’t disappoint!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 3 tbsp lime juice
- 1 tbsp sriracha sauce
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 1 red chili, sliced (optional)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp thinly sliced green onions
- 2 cups jasmine rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, sriracha, grated ginger, and minced garlic. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook for 5-7 minutes or until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Reduce heat to medium and pour the sauce mixture into the same skillet. Stir and simmer for 2-3 minutes until it slightly thickens.
Stir in the coconut milk and simmer for an additional 3-4 minutes. The sauce should become creamy and rich.
Return the cooked chicken to the skillet. Stir to coat evenly with the sauce. Simmer for 2 more minutes to allow the flavors to meld.
If using, add sliced red chili for extra heat.
Serve the Tangy Thai Chicken topped with chopped cilantro and green onions. Pair with jasmine rice if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
