SS Superior Sauce USA

Recipe

Crispy Chili Thai Chicken Tacos with red pepper

ThaiChickenDinnerWeeknight MealsThailandDairy Free

Crispy Chili Thai Chicken Tacos with red pepper is an easy Thai-style recipe with chicken, red bell pepper, warm tortillas, and a simple crispy chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time16 minutes
Cook Time16 minutes
Total Time32 minutes

Why this easy recipe works

Crispy Chili Thai Chicken Tacos with red pepper is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: large skillet
  • Heat: medium-high heat
  • Best side: warm tortillas

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb boneless skinless chicken thighs or breast, thinly sliced
  • 2 cups red bell pepper, cut into bite-size pieces
  • 1 cup warm tortillas
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped Thai basil or cilantro
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat the chicken dry and slice it into bite-size pieces. Cut red bell pepper into bite-size pieces.
  2. Minute 5-8, small bowl: whisk sweet chili sauce, lime juice, soy sauce, garlic, ginger, and a small spoon of sesame oil. Keep it beside the stove.
  3. Minute 8-10, large skillet: preheat over medium-high heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, large skillet: cook the protein in one layer until browned. Cook chicken until the thickest piece reaches 165 F.
  5. Minute 17-22, large skillet: add red bell pepper and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, large skillet: add warm tortillas and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add Thai basil or cilantro, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut red bell pepper evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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