Thai Spiced Chicken - a delicious one pan sweet and spicy chicken dish that the whole family will love.
Sometimes you just want a dish that is limited ingredients and is ready quickly but still tastes amazing and this Thai Spiced Chicken is definitely that kind of dish.
When I have had a busy day and want a quick meal this is one of my go-to favourites. It's a great one for the entire family when served with some steamed white rice or noodles.
Looking for some other quick meals? Check out all these delicious recipes ready in less than 30 minutes
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and don't forget to check out my FULL RECIPE INDEX with over 500+ delicious Slimming World recipes
Hey, no one will judge if you want to serve this with chips, like these Perfect Syn Free Chips, where I give my method for how I make amazing crispy syn free chips.
How can I add a ⅓ speed foods to this Thai Spiced Chicken?
This yummy dish already contains carrots, green beans and spring onion, but you can always serve with some additional stir-fried veggies of your choice.
Another option is to swap out the rice for some Cauliflower Rice or Egg Fried Cauliflower Rice or you could even spiralize some vegetables instead of some noodles.
Kitchen Items I used for this Thai Spiced Chicken:
- Measuring Scales
- Mixing Bowl
- Measuring spoons
- Measuring Cups
- Chopping Board
- Santoku Knife
- Frying Pan
- Wooden Spoon
Next time you are rushed for time, give this delicious Thai Spiced Chicken a try, the only difficult part is deciding what you want to serve it with.
Only one pan needed for this recipe, meaning minimal clean up afterwards - perfect!!!
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Low Syn Thai Spiced Chicken
Thai Spiced Chicken - a delicious one pan sweet and spicy chicken dish that the whole family will love.
Ingredients
- 4 chicken thighs (approx 300g/10.5oz), raw (all fat and skin removed)
- Juice of half a lime
- 2 garlic cloves, crushed
- 2 teaspoons of fresh ginger (grated)
- 2 tablespoons of sweet chilli sauce (3 syns)
- 2 tablespoons of soy sauce
- 1 cup (240ml) of low sodium chicken stock
- 150g/5.5oz of carrot, sliced into batons
- 150g/5.50z of green beans
- 2 spring onions, finely sliced
- optional: sliced red thai chilli to garnish for extra heat
Instructions
- Whisk together the garlic, ginger, lime juice, soy sauce, sweet chilli sauce and stock.
- Add the chicken to a frying pan and pour in the sauce.
- Put the heat on high, until the sauce starts to bubble.
- Reduce heat to medium so that the sauce continues to slightly bubble, this will reduce the liquid down.
- Once the sauce has reduce down to half its volume. Add in the carrot and green beans with the chicken and add a lid. Rotate the chicken pieces a few times during the reducing down of the sauce, to ensure both sides get coated in the yummy sauce.
- Chicken is done when the sauce has completed reduce down, thickened and just coats the vegetables and chicken. (takes approx 15-20 minutes).
- Sprinkle with chopped spring onion (plus Thai red chilli to garnish for extra heat if using)
- Serve with your choice of sides.
- Enjoy!!
Notes
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Extra Easy - 1.5 per serving
- Original/SP - 1.5 per serving
- WW Smart Points - 5 per serving
- Gluten Free - use a gluten free soy sauce
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 354Total Fat 6.1gSaturated Fat 1.5gCarbohydrates 38gFiber 9.8gSugar 11gProtein 35.9g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
LISA EVRAE says
Well I made it with pork strips and it was nice, shame I didn't take a pic now. Wishing I grated some lime zest too as it wasn't as limey as I thought it was going to be. Will def give this another go.
Thankyou
britmumincanada says
ooh I bet it is nice with Pork. I don't eat pork very often. Will give it a go for sure.
Harna says
Hello,
I'm on a mission to enjoy making as many of your recipes as I can - I'm enjoying my new love of cooking!
I just had a quick question about this one - when you say "Whisk together the garlic, ginger, lime juice, soy sauce, sweet chilli sauce and water" - by 'water', do you mean the chicken stock? I *think* you do but wanted to double check!
Thanks for such a great site and collection of inspirational recipes to help me on the SW journey!
Shevy (Slimming Eats) says
yes it should say stock, it was a typo - thanks for spotting 🙂
Theresa says
Had this for dinner last night but used minced turkey as I didn't have chicken thighs. It was delicious and the sauce was very tasty. Look forward to doing it again.
Elaine says
Thank you for sharing this recipe. Made this tonight and it was lovely and went down well with my family. Will be making it again.
Katrina says
By soy sauce do you mean light soy sauce or dark soy sauce?
Siobhan (Slimming Eats) says
if the recipe states just soy sauce, you want just standard soy sauce, neither labelled light or dark.
Shirley says
Hi, just recently come across your website and the recipes seem amazing and I have subscribed. Is it posssible to substitute lemon juice for lime juice if you don't have any limes. I do realise Thai recipes normally use lime juice but I wondered if this would make a considerable difference to this dish?
Siobhan (Slimming Eats) says
yes it should be okay to substitute with lemon instead of lime. Enjoy!!
Ann says
Didn't have any chicken thighs so used chicken breast fillets. It was delicious and will definitely be doing it regularly.