Thai Chili Chicken Recipe
sweet chili sauce, sriracha aioli, cucumbers, cashews
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Prepare the Chicken
Slice the boneless, skinless chicken breasts into thin strips (about 1 inch wide).
Marinate
In a bowl, mix the sweet chili sauce and half of the sriracha (1 tbs). Add the chicken strips and marinate for at least 30 minutes.
Cooking
Cook the Chicken
Heat a skillet over medium-high heat. Add a little oil and cook the marinated chicken strips for about 5-7 minutes until they are cooked through and slightly caramelized.
Prepare Sriracha Aioli
In a small bowl, mix the mayonnaise, remaining sriracha (1 tbs), and a pinch of salt. Adjust to taste.
Prepare Cucumbers
Slice the cucumber into thin rounds and set aside.
Toast Cashews
In a dry skillet over medium heat, toast the cashews for about 3-5 minutes until golden brown, stirring frequently to prevent burning. Remove from heat.
Assembly
Plate the Dish
On a serving platter, arrange the cooked chicken strips. Drizzle with any leftover sweet chili sauce and dollop the sriracha aioli on the side.
Garnish
Top with sliced cucumbers, sprinkle toasted cashews over the dish, and garnish with fresh cilantro and lime wedges.