Sweet Thai Recipe

Combine base ingredients

In a small mixing bowl, whisk together 1/2 cup brown sugar, 1/2 cup coconut milk, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1 teaspoon chili garlic sauce until smooth.

Simmer and thicken

Pour the combined sauce into a small saucepan and bring to a gentle simmer over medium-low heat, stirring frequently so the sugar dissolves. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and taste; adjust salt/heat with more soy sauce or chili garlic sauce if desired. Keep warm.

Prepare proteins and vegetables

Pat the chicken pieces dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Prepare the vegetables: thinly slice the red bell pepper, julienne the carrot, trim the snap peas, and separate the white and green parts of the green onions (slice both).

Cook the chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the chicken in a single layer (work in batches if needed to avoid crowding) and sear 3–4 minutes on the first side until golden, then stir and cook an additional 2–3 minutes until cooked through (internal temperature 165°F / 74°C). Remove the cooked chicken to a plate and cover to keep warm.

Stir-fry the vegetables

Wipe the pan if it has heavy browned bits, then add the remaining 1 tablespoon vegetable oil and heat. Add the white parts of the green onions, sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for 2–3 minutes until vegetables are bright, slightly tender but still crisp.

Combine and glaze

Return the cooked chicken to the pan with the vegetables. Pour the prepared Sweet Thai Sauce over the chicken and vegetables. Toss or stir constantly for 1–2 minutes so the sauce evenly coats everything and warms through. If the sauce becomes too thick, add 1–2 tablespoons water to loosen to desired consistency.

Finish and serve

Turn off the heat. Stir in the green parts of the sliced green onions and 1/4 cup chopped fresh cilantro if using. Transfer the Sweet Thai stir-fry to a serving dish, sprinkle with toasted sesame seeds if desired, and serve immediately over 4 cups cooked jasmine rice or rice noodles with lime wedges on the side for squeezing.