Sweet and Spicy Thai Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 ½ pounds chicken tenderloins (, breats, or thighs, see note)

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)

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)

Directions

For the pickled veggies

Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.

For the glaze

Whisk together all glaze ingredients in a medium bowl. Reserve half of the glaze and set aside.

Add remaining half of the glaze to a medium sauce pan, bring to a boil and cook for five minutes.

Remove from heat and allow to cool and thicken while you cook the chicken.

Stovetop method

Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces).

Turn, cook another 5-8 minutes until cooked through. Remove from heat.

Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!

Grill method

Combine chicken and reserved glaze. Cover and chill for 30 minutes.

Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to the grill (discard excess glaze marinade) and grill for 5-8 minutes on each side, depending on the thickness of the chicken.

Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!

Nutrition

• Calories: 463 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 109 mg
• Sodium: 2932 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 42 g
• Protein: 39 g