Sweet and Spicy Thai Chicken

There are days when my taste buds just beg for something bold—something that wakes up dinner time. That’s exactly what this Sweet and Spicy Thai Chicken brings to the table. Juicy, pan-seared chicken breasts baked in a sticky, garlicky chili-lime sauce and laid over creamy coconut lime quinoa. It’s fast, fiery, and full of flavor—and yes, it beats takeout by a long shot.

Why This Thai-Style Chicken Has a Spot on My Weeknight List

Let me be honest—weeknights can feel like a blur, and dinner sometimes becomes a toss-up between boring leftovers or dialing for delivery. But this dish? It’s been a weeknight hero in my kitchen.

• Quick and No-Fuss: With a handful of pantry staples and some chicken, you’ve got a flavor-packed dinner ready in 30 minutes. Quinoa cooks on the side while the oven does the rest.

• That Sauce Though: Sweet chili sauce, garlic, soy, lime, and just the right hit of sriracha. It clings to the chicken in the best way. I always save some extra for drizzling.

• Takeout Feel, Homemade Heart: This one has all the boldness of Thai takeout—without the wait time or greasy containers. And I swear, the leftovers are even better the next day.

A Real-Life Chicken Upgrade

We all fall into that chicken dinner rut—roasting it, grilling it, repeating it. This recipe came to life one night when I stared at a couple of chicken breasts and thought, “This again?” A quick dig through my fridge and pantry turned up sweet chili sauce and coconut milk. Boom. A new dinner rotation was born.

What You’ll Need: Real Ingredients, Big Flavor

For the Chicken:

• Olive oil (for searing)

• Chicken breasts (I like to butterfly mine so they cook evenly)

• Sweet chili sauce

• Soy sauce

• Garlic (don’t skimp)

• Lime juice

• Rice wine vinegar

• Brown sugar (just a touch to balance the heat)

• Sriracha (you control the kick)

For the Coconut Lime Quinoa:

• Uncooked quinoa

• Coconut milk (the canned, full-fat kind gives the best flavor)

• Chicken stock (or veg stock works too)

• Fresh lime juice

Optional but Highly Recommended:

• Chopped roasted peanuts (for crunch)

• Fresh cilantro (for that fresh finish)

Let’s Cook This Thing

First, the Chicken:

1. Sear it up: Heat olive oil in a skillet and brown the chicken for 3–4 minutes per side. Don’t skip this step—it adds flavor.

2. Whip up the sauce: In a saucepan, combine sweet chili sauce, soy, garlic, vinegar, sugar, lime juice, and sriracha. Let it bubble gently.

3. Bake to juicy perfection: Place the chicken in a baking dish, pour over most of the sauce, and bake at 400°F for 20 minutes. Save the rest of the sauce for later.

Meanwhile, the Quinoa:

1. In a saucepan, combine quinoa, coconut milk, and chicken stock. Cover and simmer based on the quinoa package instructions.

2. Once fluffy and cooked, stir in fresh lime juice. That hint of citrus lifts the whole dish.

Bringing It All Together

Scoop that creamy quinoa onto a big platter, top it with the baked chicken, then drizzle with the reserved sauce. Sprinkle on the chopped peanuts and cilantro. Every bite is creamy, spicy, nutty, and just a little tangy.

I’ll admit—those chopped peanuts steal the show for me. They add that crunch that makes each forkful better than the last.

Simple Tips from My Kitchen

• Thin Chicken Cooks Better: If your chicken breasts are thick, slice them horizontally to make thinner cutlets. They cook faster and more evenly.

• Sauce Shortcuts: You’ll find sweet chili sauce in most grocery stores in the international section. Don’t skip it—this is the heart of the flavor.

• Quinoa Swap: Not a fan? You can absolutely serve this with jasmine rice, basmati rice, or even cauliflower rice if you’re keeping things light.

• Peanut-Free Option: Skip the peanuts or use chopped cashews or sesame seeds instead. Just keep allergies in mind when serving.

How Spicy Is It, Really?

Here’s the thing—I like my food to have a little heat, but not a five-alarm fire. This sauce has a sweet base with a kick from sriracha, and you can totally adjust the heat level to your taste. Want it milder? Use less sriracha. Want it bolder? Go ahead and add a little more—or toss in some red pepper flakes.

Sweet and Spicy Thai Chicken

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This sweet and spicy Thai chicken is sticky, bold, and bursting with flavor. Juicy chicken breasts are coated in a rich chili garlic glaze and paired with creamy coconut-lime quinoa that soaks up every last drop.

Print

Ingredients

For the Chicken & Sauce

• 3–4 thin boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3/4 cup sweet chili sauce
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 4–6 cloves garlic, finely minced
• Juice of 1 lime
• 2 teaspoons sriracha (or more if you like it hot)

For the Coconut Lime Quinoa

• 2 cups uncooked quinoa
• 1 (13 oz) can coconut milk
• 1 1/4 cups chicken broth
• Juice of 2 limes

Toppings

• 1/3 cup roasted peanuts, chopped
• 3 tablespoons fresh cilantro, chopped

Instructions

1. Start by preheating your oven to 400°F (200°C).
2. In a saucepan, stir together sweet chili sauce, soy sauce, garlic, rice vinegar, brown sugar, lime juice, and sriracha. Bring the mixture to a low simmer over medium-high heat until slightly thickened, about 5–7 minutes. Give it a stir every so often so the sugar doesn’t settle.
3. While the sauce is bubbling, heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3–4 minutes per side—just enough to give them a golden crust. Transfer the chicken to a baking dish.
4. Pour most of the sauce (about 3/4) over the chicken in the baking dish and pop it in the oven. Let it bake for 20 minutes, or until the chicken is cooked through and glazed beautifully.
5. While the chicken’s in the oven, start the quinoa. Add quinoa, coconut milk, and chicken stock to a saucepan. Cover and cook according to package directions until the liquid is absorbed and the quinoa is tender. Once done, stir in the lime juice for a bright, citrusy finish.
6. When the chicken is ready, arrange the fluffy quinoa on a large platter, place the chicken over it, and drizzle the remaining sauce on top. Finish it off with a sprinkle of chopped peanuts and fresh cilantro.

Notes

• If your chicken breasts are thick, slice them horizontally for quicker cooking.
  
• No quinoa? This works just as well with jasmine rice or even brown rice.
  
• Can’t do peanuts? Swap them with toasted cashews or just skip the nuts altogether.
  
• Leftovers taste amazing the next day—just reheat and enjoy!
  

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1658Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 579mgSodium: 1405mgCarbohydrates: 79gFiber: 6gSugar: 29gProtein: 225g

Chickenrecipes.blog, 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.

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FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Thighs will stay even juicier and soak up that sauce beautifully. Just adjust the baking time slightly if they’re bone-in.

Can this be made ahead of time?
Yes! You can cook the chicken and quinoa in advance and reheat gently on the stove. I like to reheat the sauce separately and drizzle fresh for that just-cooked feel.

How do I store leftovers?
Store everything in separate containers in the fridge. It’ll keep well for up to 3 days. The sauce thickens as it sits—just warm it gently and add a splash of water if needed.

Can I freeze it?
You can freeze the cooked chicken with sauce, but I’d recommend making the quinoa fresh for the best texture.

This sweet and spicy Thai chicken dinner is one of those meals that feels special without any extra stress. It’s a dish that makes me excited for dinner again—and it might just do the same for you.

Try other Chicken recipes:

• Stewed Chicken
• Salsa Chicken
• Rotisserie Chicken Salad