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Ingredients
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Sauce
Aromatics & Fresh
Protein & Vegetables (suggested assembly)
Cooking fat & Finish
Method
Sauce
Mix base sauce
In a bowl, combine tamari/soy sauce, rice vinegar, light brown sugar, honey, water, fish sauce, sriracha, Thai sweet chili sauce and lime juice. Whisk until sugar and honey dissolve.
Add aromatics and thicken
Whisk in freshly ground black pepper. In a separate small cup, stir cornstarch into 1 tablespoon cold water to make a slurry, then whisk slurry into the sauce bowl until fully combined. Set sauce aside.
Aromatics & Fresh
Prepare aromatics: mince garlic, finely mince shallot, grate ginger, and thinly slice the Thai chiles. Chop cilantro and thinly slice green onions; separate whites and greens of the green onions (whites for cooking, greens for garnish). Keep lime wedges ready.
Bloom aromatics
When ready to cook, heat neutral oil in a large skillet or wok over medium-high heat. Add minced garlic, shallot and grated ginger and cook 30–45 seconds until fragrant but not browned. Add sliced bird's eye chile and cook 10–15 more seconds.
Protein & Vegetables (suggested assembly)
Cook protein
Push aromatics to one side of the pan, add another 1/2 tablespoon oil if needed and add the chicken pieces in a single layer. Let sear without moving for 1–2 minutes, then stir and cook 3–4 more minutes until mostly cooked through (internal temperature 165°F / 74°C for chicken).
Add vegetables
Add sliced red bell pepper and snow peas to the pan. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.
Combine with sauce
Give the sauce a quick re-whisk, pour it into the pan and stir to coat ingredients. Bring to a simmer — the cornstarch slurry will thicken the sauce in about 1–2 minutes. Toss continuously until sauce reaches a glossy, clingy consistency.
Finish with sesame oil and greens: remove pan from heat, drizzle sesame oil over the pan, add the white parts of green onions and half the chopped cilantro. Toss to combine.
Plating & Garnish
Serve the Sweet Thai mixture over bowls of warm jasmine rice. Garnish with remaining green onion greens, chopped cilantro and toasted sesame seeds. Offer lime wedges at the table for additional brightness.
Taste and adjust: if you want more heat, add extra sriracha or sliced chiles; for more sweetness, stir in 1 tsp honey; for more tang, squeeze additional lime.