Name: Moxies West Palm Beach Restaurants Thai Chili Chicken Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp soy sauce; 1 tsp fish sauce; 1 tsp granulated sugar; 2 count garlic cloves, minced; 1 tbsp fresh lime juice; 1 tbsp vegetable oil (for cooking); 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cup sweet Thai chili sauce; 1 tsp rice vinegar; 1 tbsp lightly reduced water (if needed); 0.5 cup mayonnaise; 1 tbsp sriracha; 1 tsp lime juice; 0.5 tsp garlic, very finely grated or minced; 0.25 tsp salt; 1 count English cucumber (or Persian), thinly sliced; 0.5 cup roasted unsalted cashews, roughly chopped; 0.25 cup fresh cilantro leaves, roughly chopped; 2 count scallions, thinly sliced (green parts); 1 tsp sesame seeds (optional); 2 count lime wedges (for serving)

Method

Chicken & Marinade

Prep the chicken

Trim any excess fat from the chicken thighs and pat dry. Cut thighs into 1/2 to 3/4-inch strips or bite-sized pieces for easy appetizer serving.

In a medium bowl combine soy sauce, fish sauce, granulated sugar, minced garlic, lime juice, kosher salt and black pepper. Whisk until sugar begins to dissolve.

Add the cut chicken to the marinade and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10–15 minutes.

When ready to cook, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.

Add chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook undisturbed 2–3 minutes to brown, then stir and continue cooking until chicken is cooked through (internal temp 165°F / 74°C) and no pink remains, about 3–4 more minutes depending on piece size.

Sweet Chili Sauce Glaze

While chicken cooks, combine sweet Thai chili sauce and rice vinegar in a small saucepan and warm over low heat, stirring, just until it begins to simmer gently. Taste and add up to 1 tablespoon water to thin if glaze is too thick.

Once chicken is cooked and mostly drained in the pan, pour the warm sweet chili glaze over the chicken and toss to coat, cooking 1–2 minutes so the glaze clings and slightly reduces. Remove from heat.

Sriracha Aioli

While chicken is finishing, make the aioli: combine mayonnaise, sriracha, lime juice, grated garlic and salt in a small bowl. Whisk until smooth and adjust heat with more sriracha or salt to taste. Chill until ready to serve.

Accompaniments & Assembly

Thinly slice the cucumber into rounds (or half-moons if thick). Pat dry on paper towel if excess moisture is present.

Roughly chop the roasted cashews and slice the scallions thinly.

To assemble as appetizers: arrange cucumber slices on a platter or on small appetizer spoons. Top each slice with a piece or two of glazed chicken (or a small pile if using rounds). Drizzle or dot sriracha aioli over the chicken.

Garnish with chopped cashews, cilantro leaves, scallions, and a sprinkle of sesame seeds if using. Serve with lime wedges for squeezing over the chicken.

If serving family-style, place glazed chicken in a serving bowl with a small bowl of sriracha aioli and cucumber and cashews on the side so guests can build their own bites.