Thai Style Sweet and Sour Chicken
Experience the vibrant flavors of Asia with this Thai Style Sweet and Sour Chicken, a quick and flavorful dish that combines tender, golden-brown chicken thighs with a colorful medley of bell peppers, sweet onion, and juicy pineapple chunks. The star of the dish is the tangy, umami-rich sauce made with Thai sweet chili sauce, soy sauce, rice vinegar, and a hint of lime juice, perfectly balanced with a touch of brown sugar. Ready in just 40 minutes, this recipe is ideal for busy weeknights yet elegant enough for entertaining. Serve it over fragrant jasmine rice or noodles, and finish with a sprinkle of fresh cilantro for a beautifully aromatic Thai-inspired meal. Perfect for anyone craving a sweet and savory stir-fry that’s both easy to make and utterly satisfying!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 cup pineapple chunks (fresh or canned)
- 1 sweet onion
- 3 garlic cloves
- 4 tablespoons Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 cup water
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro
Instructions
Cut the chicken thighs into bite-sized pieces and toss them in 2 tablespoons of cornstarch until coated evenly.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden and cooked through, about 6-8 minutes. Remove and set aside.
Dice the red and green bell peppers, slice the sweet onion into wedges, and mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of oil. Stir-fry the garlic until fragrant, about 30 seconds.
Add the bell peppers, sweet onion, and pineapple chunks to the skillet. Cook for 3-4 minutes until the vegetables are slightly tender.
In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, rice vinegar, ketchup, brown sugar, water, lime juice, salt, and black pepper.
Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer and let it cook for 2-3 minutes until the sauce thickens slightly.
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to make a slurry. Stir this into the skillet to thicken the sauce further, if needed.
Return the cooked chicken to the skillet and toss to coat in the sauce. Let it heat for 2-3 more minutes.
Garnish with freshly chopped cilantro and serve immediately with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 81.3 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2417 mg | 51% | |
*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.
