Just imagine transforming your meals with the perfect balance of sweet, spicy, and tangy flavors! Thai sweet chili sauce is a versatile superstar that can elevate everything from quick weeknight dinners to impressive party appetizers. Get ready to discover 31 irresistible recipes that will bring a taste of Thailand right to your kitchen—let’s dive in and find your new favorite!
Grilled Chicken Skewers with Thai Sweet Chilli Glaze
Finally, after a long day at work, I crave something quick yet bursting with flavor—these grilled chicken skewers with Thai sweet chili glaze hit the spot every time, reminding me of summer barbecues with friends where we’d gather around the grill, laughing and sharing stories. I love how the sweet and spicy glaze caramelizes on the chicken, making it irresistibly sticky and delicious, and it’s become my go-to recipe for busy weeknights or casual get-togethers because it’s so easy to whip up with pantry staples. Trust me, once you try this, you’ll be hooked just like I am!
Ingredients
For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tbsp soy sauce
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the glaze:
– 1/2 cup Thai sweet chili sauce
– 2 tbsp honey
– 1 tbsp lime juice
– 1 tsp grated fresh ginger
Instructions
1. In a medium bowl, combine 1.5 lbs cubed chicken breasts, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, tossing to coat evenly.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld (tip: marinating longer enhances tenderness).
3. While marinating, soak 8-10 wooden skewers in water for 20 minutes to prevent burning during grilling.
4. Thread the marinated chicken cubes onto the soaked skewers, leaving small gaps between pieces for even cooking.
5. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
6. In a small saucepan, whisk together 1/2 cup Thai sweet chili sauce, 2 tbsp honey, 1 tbsp lime juice, and 1 tsp grated fresh ginger over low heat for 2-3 minutes until warm and combined, then set aside.
7. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
8. Brush the glaze generously over the skewers during the last 2 minutes of grilling, allowing it to caramelize slightly (tip: avoid brushing too early to prevent burning the sugar).
9. Remove the skewers from the grill and let them rest for 3 minutes before serving to retain juices.
10. Just savor the tender, juicy chicken with that sticky, sweet-spicy glaze—it’s perfect served over a bed of jasmine rice or with a fresh cucumber salad for a refreshing contrast, and the slight char from the grill adds a smoky depth that makes every bite unforgettable.
Thai Sweet Chilli Stir-fried Noodles
Craving something that’s both comforting and exciting? I whipped up these Thai Sweet Chilli Stir-fried Noodles last night when I needed a quick, flavorful dinner after a long day—it’s become my go-to for busy weeknights! The sweet and spicy sauce clings perfectly to the noodles, making every bite irresistible.
Ingredients
For the sauce:
– 1/4 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
For the stir-fry:
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, julienned
– 1/2 cup snap peas
– 1/4 cup chopped cilantro
– 1/4 cup chopped peanuts
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
4. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil until well combined.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
6. Add the minced garlic and sauté for 30 seconds until fragrant.
7. Add the sliced bell pepper, julienned carrot, and snap peas to the skillet.
8. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
9. Pour the prepared sauce into the skillet and bring it to a simmer.
10. Add the drained noodles to the skillet and toss to coat evenly with the sauce and vegetables.
11. Cook for 2-3 minutes, stirring constantly, until the noodles are heated through and the sauce has thickened.
12. Remove the skillet from the heat and stir in the chopped cilantro.
13. Transfer the noodles to serving plates and sprinkle with chopped peanuts.
Heavenly is the word for this dish—the noodles are delightfully chewy, and the sweet-spicy sauce pairs beautifully with the crunch of fresh veggies and peanuts. Serve it with a squeeze of lime for an extra zing, or top with grilled shrimp to make it a heartier meal.
Sticky Thai Sweet Chilli Glazed Salmon
Very few dishes transport me back to my first trip to Bangkok like this one—the perfect balance of sweet, spicy, and savory that makes weeknight dinners feel special. I love how quickly it comes together, especially after a long day when takeout seems tempting but homemade just hits different.
Ingredients
For the glaze:
– 1/4 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
For the salmon:
– 4 (6 oz) salmon fillets, skin-on
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro (for garnish)
– 1 lime, cut into wedges (for serving)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
3. Brush both sides of the salmon with olive oil and season with salt and pepper.
4. Place the salmon skin-side down on the prepared baking sheet.
5. In a small bowl, whisk together sweet chili sauce, soy sauce, honey, ginger, and garlic until smooth.
6. Spoon half of the glaze evenly over the salmon fillets, reserving the rest for later.
7. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
8. Remove from the oven and brush with the remaining glaze.
9. Garnish with chopped cilantro and serve immediately with lime wedges.
Salmon emerges sticky and caramelized on top, with a tender, flaky interior that soaks up the bold glaze. I love serving it over jasmine rice with steamed broccoli to catch every last drop of sauce—it’s a meal that feels restaurant-worthy but comes together in under 30 minutes.
Sweet Chilli Coconut Shrimp with Mango Salsa
Last summer, I discovered this incredible flavor combination during a beach trip to Florida—the sweet heat of chili paired with creamy coconut just sings with fresh mango salsa. I’ve been making it weekly ever since, and it’s become my go-to for impressing guests without stressing out in the kitchen.
Ingredients
For the shrimp marinade and coating:
– 1 lb large shrimp, peeled and deveined
– 1/4 cup sweet chili sauce
– 1/2 cup shredded coconut
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 1 large egg, beaten
– 2 tbsp vegetable oil
For the mango salsa:
– 1 ripe mango, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice
– 1/2 jalapeño, seeded and minced
Instructions
1. Pat the shrimp dry with paper towels to help the coating adhere better.
2. In a medium bowl, toss the shrimp with sweet chili sauce and let marinate for 10 minutes at room temperature.
3. While shrimp marinates, combine diced mango, red onion, cilantro, lime juice, and minced jalapeño in a separate bowl to make the salsa.
4. In a shallow dish, mix shredded coconut and panko breadcrumbs for the coating.
5. Place flour in one shallow dish and beaten egg in another.
6. Dredge each marinated shrimp first in flour, shaking off excess.
7. Dip the floured shrimp into the beaten egg, allowing excess to drip off.
8. Press each shrimp firmly into the coconut-panko mixture to coat evenly on all sides.
9. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
10. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
11. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
12. Serve immediately with mango salsa on the side.
Zesty and tropical, this dish delivers a perfect crunch from the coconut coating that gives way to juicy shrimp, while the mango salsa adds a refreshing, tangy contrast. I love serving these over a bed of coconut rice or stuffing them into warm tortillas for a fun twist on tacos—it’s a guaranteed crowd-pleaser that feels both indulgent and light.
Crispy Thai Sweet Chilli Tofu Stir-fry
Crispy Thai sweet chili tofu stir-fry has become my go-to weeknight dinner ever since I discovered how satisfyingly crunchy tofu can be when prepared right—it’s a dish that turns skeptics into believers with its perfect balance of sweet, spicy, and savory flavors.
Ingredients
– For the crispy tofu: 1 block (14 oz) extra-firm tofu, pressed and cubed, ¼ cup cornstarch, 2 tbsp vegetable oil
– For the stir-fry: 2 tbsp vegetable oil, 1 red bell pepper, sliced, 1 cup broccoli florets, 2 cloves garlic, minced
– For the sauce: ½ cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger
Instructions
1. Press the tofu for 15 minutes using a tofu press or by wrapping it in paper towels and placing a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and toss them in a bowl with ¼ cup cornstarch until evenly coated.
3. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat (350°F) until shimmering.
4. Add the coated tofu cubes in a single layer and cook for 4-5 minutes per side, flipping once, until golden brown and crispy.
5. Tip: Avoid overcrowding the skillet to ensure even crisping—cook in batches if needed.
6. Transfer the crispy tofu to a plate and set aside.
7. In the same skillet, heat another 2 tbsp vegetable oil over medium-high heat.
8. Add 1 sliced red bell pepper and 1 cup broccoli florets, stir-frying for 3-4 minutes until slightly tender but still crisp.
9. Add 2 minced garlic cloves and stir for 30 seconds until fragrant.
10. Tip: Keep the heat high to achieve a nice sear on the vegetables without making them soggy.
11. In a small bowl, whisk together ½ cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated ginger.
12. Pour the sauce mixture into the skillet with the vegetables, stirring to combine.
13. Add the crispy tofu back to the skillet, tossing gently to coat everything in the sauce for 1-2 minutes until heated through.
14. Tip: Serve immediately to maintain the tofu’s crispiness against the saucy vegetables.
15. Remove from heat and garnish with optional sesame seeds or chopped green onions if desired.
Zesty and utterly addictive, this stir-fry delivers a fantastic contrast between the crunchy tofu and the glossy, slightly sticky sauce—it’s perfect served over jasmine rice or tucked into lettuce wraps for a lighter twist that still feels indulgent.
Thai Sweet Chilli and Lime Grilled Prawns
Back when I first tried these prawns at a beachside grill in Thailand, I knew I had to recreate that perfect balance of sweet heat and zesty lime at home—it’s become my go-to summer dish for impressing guests without spending hours in the kitchen.
Ingredients
- For the marinade:
- 1 lb large prawns, peeled and deveined
- 3 tbsp sweet chili sauce
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- For serving:
- 2 tbsp chopped fresh cilantro
- Lime wedges
Instructions
- In a medium bowl, combine 3 tbsp sweet chili sauce, 2 tbsp fresh lime juice, 1 tbsp olive oil, 2 cloves minced garlic, and 1 tsp grated ginger.
- Add 1 lb prawns to the bowl and toss until evenly coated with the marinade.
- Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld—this marinating time is key for tender, flavorful prawns.
- Preheat an outdoor grill or grill pan to medium-high heat (400°F).
- Thread the marinated prawns onto skewers, leaving a small space between each prawn for even cooking.
- Place the skewers on the preheated grill and cook for 2-3 minutes per side, until the prawns turn pink and opaque with slight grill marks.
- Flip the skewers once during cooking using tongs to avoid breaking the prawns—this ensures they cook evenly without sticking.
- Remove the skewers from the grill and transfer to a serving platter.
- Sprinkle 2 tbsp chopped fresh cilantro over the grilled prawns and serve immediately with lime wedges on the side for an extra zing.
Here’s why I love this dish: the prawns come out juicy with a sticky-sweet glaze that’s balanced by the bright lime, and they’re fantastic served over a bed of coconut rice or alongside a crisp salad for a light meal.
Spicy Thai Sweet Chilli Chicken Wings
As someone who loves hosting game day gatherings, I’ve found that these spicy Thai sweet chili chicken wings always disappear first from the platter—they’re that addictive! I first tried a version at a street food market in Bangkok and have been perfecting my own recipe ever since.
Ingredients
For the wings:
– 2 lbs chicken wings, separated into drumettes and flats
– 1/4 cup cornstarch
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
For the sauce:
– 1/2 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes
– 1 tbsp chopped fresh cilantro (for garnish)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps achieve crispier skin (tip: moisture is the enemy of crispiness!).
3. In a large bowl, toss the wings with cornstarch, salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
5. Drizzle the wings with vegetable oil and bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
6. While the wings bake, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small saucepan.
7. Bring the sauce to a simmer over medium heat, stirring frequently, and cook for 3-4 minutes until slightly thickened (tip: don’t boil vigorously or the garlic may burn).
8. Remove the wings from the oven and transfer them to a large bowl.
9. Pour the warm sauce over the wings and toss gently until evenly coated (tip: toss while both are warm for better adhesion).
10. Garnish with fresh cilantro before serving.
Keep these wings warm in a low oven if serving later, and don’t skimp on the cilantro—it adds a fresh contrast to the sweet heat. The texture is perfectly crispy outside with tender meat inside, and the flavor balances spicy, sweet, and savory in every bite. I love serving them with cool cucumber slices and extra sauce for dipping!
Thai Sweet Chilli and Basil Chicken
Just last week, I found myself craving something bold and aromatic after a long day—enter this Thai-inspired chicken dish that’s become my go-to for quick, flavorful dinners. It’s packed with sweet heat and fresh basil, reminding me of those bustling street food stalls I adore.
Ingredients
– For the chicken: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), 2 tbsp vegetable oil
– For the sauce: 1/4 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 2 cloves garlic (minced), 1 Thai chili (sliced)
– For finishing: 1/4 cup fresh basil leaves
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 lb cubed chicken breasts to the skillet in a single layer to ensure even browning.
3. Cook the chicken for 4-5 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is golden brown on all sides.
4. Tip: Avoid overcrowding the pan to prevent steaming instead of searing for better texture.
5. Reduce the heat to medium and add 2 minced garlic cloves and 1 sliced Thai chili to the skillet.
6. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
7. Pour in 1/4 cup sweet chili sauce, 2 tbsp soy sauce, and 1 tbsp fish sauce, stirring to coat the chicken evenly.
8. Simmer the mixture for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
9. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
10. Remove the skillet from heat and stir in 1/4 cup fresh basil leaves until just wilted, about 30 seconds.
11. Tip: Add the basil off the heat to preserve its bright flavor and vibrant color.
12. Serve immediately while hot.
Rich with layers of sweet and spicy notes, this dish boasts tender chicken coated in a glossy sauce that clings perfectly to every bite. I love serving it over jasmine rice to soak up all that deliciousness, or even wrapping it in lettuce cups for a lighter, crunchier twist—it’s always a hit at my table!
Sweet Chilli Garlic Beef Stir-fry
Recently, I found myself craving something bold and savory after a long day—the kind of dish that fills the kitchen with an irresistible aroma and comes together in minutes. This sweet chilli garlic beef stir-fry has become my go-to for busy weeknights, and I love how the flavors meld together so perfectly.
Ingredients
– For the beef: 1 lb flank steak (sliced into thin strips), 2 tbsp cornstarch, 1 tbsp vegetable oil
– For the sauce: 1/4 cup sweet chilli sauce, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 3 cloves garlic (minced), 1 tsp grated fresh ginger
– For stir-frying: 1 tbsp vegetable oil, 1 red bell pepper (sliced), 1 cup broccoli florets, 2 green onions (sliced)
Instructions
1. In a medium bowl, toss the sliced flank steak with 2 tbsp cornstarch until evenly coated. Tip: Slicing the beef against the grain ensures it stays tender during cooking.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add the coated beef to the skillet in a single layer, cooking for 2-3 minutes per side until browned and cooked through. Avoid overcrowding to get a good sear.
4. Transfer the cooked beef to a plate and set aside.
5. In the same skillet, heat another 1 tbsp vegetable oil over medium-high heat.
6. Add the sliced red bell pepper and broccoli florets, stir-frying for 3-4 minutes until slightly softened but still crisp.
7. Reduce the heat to medium and add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
8. Pour in the sweet chilli sauce, soy sauce, rice vinegar, and honey, stirring to combine.
9. Return the cooked beef to the skillet, tossing everything together until well coated and heated through, about 1-2 minutes.
10. Stir in the sliced green onions and remove from heat. Tip: Adding green onions at the end preserves their fresh crunch and color.
11. Serve immediately over steamed rice or noodles.
Every bite of this stir-fry delivers a perfect balance of sweet, spicy, and savory notes, with the beef remaining juicy and the vegetables adding a satisfying crunch. I often top it with sesame seeds or a squeeze of lime for an extra burst of flavor that makes it feel restaurant-quality.
Thai Sweet Chilli Vegetable Spring Rolls
Finally, after a long day, there’s nothing I love more than whipping up these Thai sweet chili vegetable spring rolls—they’re my go-to for a quick, satisfying crunch that always hits the spot, and I often make a big batch to share with friends during our casual get-togethers.
Ingredients
For the filling:
– 2 cups shredded cabbage
– 1 cup julienned carrots
– 1/2 cup sliced bell peppers
– 2 tbsp vegetable oil
– 1 tsp minced garlic
For the sauce:
– 1/4 cup sweet chili sauce
– 1 tbsp soy sauce
– 1 tsp rice vinegar
For assembly and frying:
– 8 spring roll wrappers
– 1 cup vegetable oil for frying
– 1/4 cup water for sealing
Instructions
1. Heat 2 tbsp vegetable oil in a skillet over medium heat (350°F).
2. Sauté 1 tsp minced garlic for 30 seconds until fragrant.
3. Add 2 cups shredded cabbage, 1 cup julienned carrots, and 1/2 cup sliced bell peppers to the skillet.
4. Stir-fry the vegetables for 5 minutes until softened but still crisp.
5. Tip: Don’t overcook the veggies to keep them crunchy in the rolls.
6. Remove the skillet from heat and let the filling cool for 10 minutes.
7. In a small bowl, whisk together 1/4 cup sweet chili sauce, 1 tbsp soy sauce, and 1 tsp rice vinegar to make the dipping sauce.
8. Lay one spring roll wrapper on a clean surface with a corner facing you.
9. Place 2 tbsp of the cooled vegetable filling in the center of the wrapper.
10. Fold the bottom corner over the filling, then fold in the sides tightly.
11. Brush the top corner with 1 tsp water to seal the roll completely.
12. Tip: Ensure the roll is sealed well to prevent oil from seeping in during frying.
13. Repeat steps 8-11 with the remaining wrappers and filling.
14. Heat 1 cup vegetable oil in a deep pan to 375°F.
15. Fry the spring rolls in batches for 2-3 minutes until golden brown and crispy.
16. Tip: Avoid overcrowding the pan to maintain an even fry and crisp texture.
17. Remove the spring rolls with a slotted spoon and drain on paper towels.
18. Serve immediately with the prepared dipping sauce.
A delightful crunch gives way to a burst of sweet and savory flavors in every bite, making these spring rolls perfect for dipping generously in that tangy sauce or pairing with a fresh salad for a light meal.
Sweet Chilli Lemongrass Chicken Thighs
Oof, after a long day of testing recipes, nothing hits the spot quite like these Sweet Chilli Lemongrass Chicken Thighs—they’re my go-to when I crave something tangy, spicy, and utterly comforting. I first stumbled upon this combo during a summer potluck, and now it’s a staple in my kitchen for its bold flavors and easy prep. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds!
Ingredients
For the marinade:
– 1/4 cup sweet chili sauce
– 2 tbsp minced lemongrass
– 2 tbsp soy sauce
– 1 tbsp grated ginger
– 2 cloves garlic, minced
– 1 tbsp lime juice
For the chicken:
– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil
– 1/4 tsp salt
Instructions
1. In a medium bowl, whisk together 1/4 cup sweet chili sauce, 2 tbsp minced lemongrass, 2 tbsp soy sauce, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tbsp lime juice until fully combined.
2. Add 1.5 lbs boneless, skinless chicken thighs to the bowl, ensuring each piece is evenly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor—marinating longer enhances the lemongrass aroma.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, and place the thighs on the prepared baking sheet.
6. Drizzle 1 tbsp vegetable oil over the chicken and sprinkle with 1/4 tsp salt for added crispiness.
7. Bake in the preheated oven for 25–30 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F and the edges are caramelized.
8. For a final touch, broil on high for 2–3 minutes to achieve a slightly charred, glossy finish—keep a close eye to avoid burning.
9. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Now, that first bite delivers a perfect balance of sweet heat from the chili and a zesty kick from the lemongrass, with tender, juicy meat that practically falls apart. I love serving it over a bed of jasmine rice with a side of steamed veggies, or shredding it into tacos for a fun twist—it’s versatile enough for weeknights or impressing guests!
Thai Sweet Chilli Pork Satay
Oh my goodness, Thai Sweet Chilli Pork Satay is one of those dishes that instantly transports me back to my first trip to Bangkok—the smoky aroma, the sweet heat, and that irresistible char. I love making this on summer weekends when grilling feels like a mini-vacation, and it’s become a staple in our household for its crowd-pleasing simplicity.
Ingredients
For the marinade:
– 1 lb pork tenderloin, cut into 1-inch cubes
– 1/4 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp grated ginger
For grilling:
– 8-10 wooden skewers, soaked in water for 30 minutes
– 2 tbsp vegetable oil
For serving:
– 1/4 cup sweet chili sauce for dipping
– 2 tbsp chopped peanuts
– 1 tbsp fresh cilantro leaves
Instructions
1. In a medium bowl, combine 1/4 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp lime juice, 2 cloves minced garlic, and 1 tsp grated ginger to make the marinade.
2. Add 1 lb pork cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 2 hours or up to overnight for deeper flavor.
3. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning during grilling.
4. Thread the marinated pork cubes onto the soaked skewers, leaving a small space between each piece.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
6. Brush the grill grates with 2 tbsp vegetable oil to prevent sticking.
7. Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until the pork reaches an internal temperature of 145°F and has visible grill marks.
8. Remove the skewers from the grill and let them rest for 3 minutes before serving.
9. Drizzle with additional 1/4 cup sweet chili sauce and garnish with 2 tbsp chopped peanuts and 1 tbsp fresh cilantro leaves.
This dish delivers a perfect balance of tender, juicy pork with a sticky-sweet glaze and a hint of smokiness from the grill. Try serving it over a bed of jasmine rice with a side of quick-pickled vegetables for a refreshing contrast that makes every bite pop.
Sweet Chilli Glazed Asian Meatballs
You won’t believe how these sweet chili glazed Asian meatballs became my go-to party appetizer after I first tried them at a friend’s potluck last summer—they disappeared within minutes! I’ve since perfected my own version that balances sweet, spicy, and savory flavors perfectly, and I love how easy they are to whip up for weeknight dinners or last-minute gatherings.
Ingredients
For the meatballs:
– 1 lb ground pork
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tbsp grated fresh ginger
– 2 minced garlic cloves
– 1/2 tsp black pepper
For the glaze:
– 1/2 cup sweet chili sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground pork, 1/4 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1/2 tsp black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake the meatballs in the preheated oven for 15 minutes, or until they are cooked through and lightly browned.
6. While the meatballs bake, whisk together 1/2 cup sweet chili sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small saucepan over medium heat.
7. Bring the glaze to a simmer, stirring occasionally, and cook for 3-5 minutes until it thickens slightly.
8. Remove the meatballs from the oven and transfer them to a large bowl.
9. Pour the warm glaze over the meatballs and toss gently to coat them evenly—this helps the glaze adhere better while they’re hot.
10. Garnish with sliced green onions or sesame seeds if desired, and serve immediately.
What makes these meatballs irresistible is their tender, juicy interior contrasted with the sticky, glossy glaze that packs a punch of sweet heat. We love serving them over steamed jasmine rice with a side of quick-pickled cucumbers for a complete meal, or skewering them as appetizers that always steal the show at get-togethers.
Thai Sweet Chilli and Peanut Butter Chicken
Finally, after a long day, I crave something that’s both comforting and exciting—like this Thai-inspired chicken dish that’s become a weeknight staple in my house. It’s the perfect blend of sweet, spicy, and nutty flavors that always hits the spot.
Ingredients
For the sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1/4 cup water
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp cornstarch
– 1/4 tsp salt
– 2 tbsp vegetable oil
For garnish (optional):
– 2 tbsp chopped peanuts
– 2 tbsp sliced green onions
Instructions
1. In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp lime juice, and 1/4 cup water until smooth to make the sauce. Tip: If the sauce is too thick, add more water, 1 tbsp at a time, until it reaches a pourable consistency.
2. Pat 1 lb boneless, skinless chicken breasts dry with paper towels.
3. Cut the chicken into 1-inch cubes.
4. In a large bowl, toss the chicken cubes with 2 tbsp cornstarch and 1/4 tsp salt until evenly coated.
5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the coated chicken to the skillet in a single layer.
7. Cook the chicken for 4-5 minutes without stirring to allow a golden-brown crust to form. Tip: Avoid overcrowding the skillet to ensure even browning; cook in batches if necessary.
8. Flip the chicken pieces and cook for another 4-5 minutes until fully cooked and internal temperature reaches 165°F.
9. Reduce the heat to low.
10. Pour the prepared sauce over the chicken in the skillet.
11. Stir gently to coat the chicken evenly with the sauce.
12. Simmer for 2-3 minutes until the sauce thickens slightly and clings to the chicken. Tip: For extra flavor, let it simmer a minute longer if you prefer a richer sauce.
13. Remove from heat.
14. Garnish with 2 tbsp chopped peanuts and 2 tbsp sliced green onions if desired.
Oh, the first bite is pure magic—tender chicken with a slight crisp from the cornstarch, all enveloped in that creamy, slightly spicy sauce. I love serving it over jasmine rice to soak up every last drop, or even tossing it with noodles for a fun twist.
Sweet Chilli Basil Fried Rice
Just when I thought my weeknight dinner rotation couldn’t get any better, I stumbled upon this sweet chili basil fried rice that’s become my go-to comfort food. It’s the perfect way to use up leftover rice and transforms simple ingredients into something truly special.
Ingredients
For the base:
– 2 cups cooked jasmine rice (preferably day-old)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 2 eggs, beaten
For the sauce:
– 3 tbsp sweet chili sauce
– 1 tbsp soy sauce
– 1 tsp fish sauce
For finishing:
– 1/4 cup fresh basil leaves, torn
– 1 green onion, sliced
Instructions
1. Heat a large wok or skillet over medium-high heat (375°F) and add 1 tbsp vegetable oil.
2. Add beaten eggs and scramble for 1-2 minutes until fully cooked, then remove from pan and set aside.
3. Add remaining 1 tbsp vegetable oil to the same pan and heat for 30 seconds.
4. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
5. Add diced onion and bell pepper, stir-frying for 2-3 minutes until slightly softened.
6. Add day-old jasmine rice, breaking up any clumps with a spatula.
7. Cook rice for 3-4 minutes, stirring constantly, until grains are separated and slightly crispy.
8. Pour in sweet chili sauce, soy sauce, and fish sauce, stirring to coat everything evenly.
9. Return scrambled eggs to the pan and mix thoroughly.
10. Remove from heat and immediately fold in torn basil leaves and sliced green onion.
11. Serve immediately while hot.
Oh my goodness, the texture is absolutely perfect—each grain of rice stays separate with a slight chew, while the sweet chili sauce creates this glossy coating that’s both sticky and light. I love serving it with extra basil on top and a squeeze of lime for brightness, making it feel restaurant-quality right at home.
Conclusion
Zesty and versatile, these 31 Thai sweet chili sauce recipes offer endless inspiration for home cooks. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
