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Ingredients
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Marinade & Chicken
Sauce
Aromatics & Garnish
To serve
Method
Marinade & Chicken
Marinate chicken
In a medium bowl combine 1 tbs light soy sauce, 1 tsp rice wine, and 1 tsp cornstarch. Add the 12 oz diced chicken thighs and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).
Cook chicken
Heat a large nonstick or stainless skillet over medium-high heat. Add 1–2 tbs neutral oil. When oil is shimmering, add the marinated chicken in a single layer (work in two batches if needed). Cook undisturbed 2–3 minutes until browned, then stir and cook another 1–2 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and set aside. Leave any fond in the pan.
Sauce
Prepare sauce mix
While the chicken rests, whisk together 3 tbs Thai sweet chili sauce, 1 tsp fish sauce, 1 tsp light brown sugar, 1 tsp fresh lime juice, 2 tsp minced garlic, 1 tsp grated ginger, and 2 tbs chicken stock (or water) in a small bowl until sugar dissolves.
Make slurry
In a separate small cup combine 1 tsp cornstarch and 1 tsp cold water; stir until smooth and set aside.
Finish sauce in pan
Return the skillet to medium heat. If pan is dry, add a teaspoon of oil. Add the prepared sauce mixture and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens and becomes glossy.
Combine chicken with sauce
Return the cooked chicken pieces to the pan and toss in the sauce so each piece is evenly coated. Simmer together 1–2 minutes so the chicken reheats and absorbs the sauce. Taste and adjust: add up to 1/2 tsp more fish sauce for saltiness, or a squeeze of lime for brightness.
Aromatics & Garnish
Stir in thinly sliced chilies (1 tsp) and half the sliced green onions into the sauced chicken for the last 30 seconds of cooking to warm them through but keep color and texture. Sprinkle chopped cilantro and toasted sesame seeds over the finished chicken. Garnish with remaining green onions.
To serve
Divide 2 cups steamed jasmine rice or cooked rice noodles between two plates. Spoon the Thai chili chicken over the rice. Serve immediately with lime wedges on the side to squeeze over the dish.