Succulent chicken thighs marinated in honey, chili paste, fish sauce, and lime, stir-fried with bell peppers and snow peas, finishing with fragrant Thai basil for a perfect sweet, spicy, and savory balance.
- Ingredients
• 3 lbs chicken thighs, boneless and skinless
• 4 tablespoons vegetable oil
• 2 tablespoon ginger, minced
• 6 cloves garlic, minced
• 2 red bell pepper, sliced
• 2 cup snow peas
• 2 tablespoon cornstarch
• 6 tablespoons soy sauce
• 4 tablespoons fish sauce
• 2 tablespoon honey
• 2 tablespoon chili paste (adjust for spice preference)
• 2 teaspoon sesame oil
• 2 tablespoon lime juice
• ½ cup fresh Thai basil, chopped (for garnish)
• Cooked jasmine rice (for serving)
Instructions
■ Start by preparing the chicken thighs. Pat them dry with paper towels and cut into bite-sized pieces. This will help them cook evenly and absorb the flavors better.
■ In a large bowl, combine the soy sauce, fish sauce, honey, chili paste, sesame oil, cornstarch, and lime juice. Mix well to create the marinade. Add the chicken pieces to the bowl, ensuring all the chicken is well coated. Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
■ Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the minced ginger and garlic, stirring quickly to avoid burning, until fragrant (about 30 seconds).
■ Add the marinated chicken to the skillet, spreading it out evenly. Cook for about 5-7 minutes until the chicken begins to brown and is cooked through, stirring occasionally.
■ Once the chicken is cooked, add the sliced red bell pepper and snow peas to the skillet. Stir everything together and cook for another 2-3 minutes until the vegetables are tender-crisp.
■ Taste the dish and adjust the seasoning if needed. If you prefer it sweeter, add a drizzle of honey; for spiciness, add more chili paste.
■ Remove from heat and garnish with fresh Thai basil. Serve immediately over cooked jasmine rice for a complete meal.