Save The smell of sweet chili sauce bubbling away takes me back to a tiny apartment kitchen where I first learned that Thai flavors could happen anywhere, not just in restaurants. I was nervous about balancing sweet and heat, but that first bite of sticky, tangy chicken changed everything. Now it is the recipe I turn to when I need something impressive but effortless.
Last winter my sister was over and we were both too tired to think about dinner. I threw this together, and we ended up eating standing up at the counter because we could not wait to sit down. She now asks for it every time she visits, and I have learned to always double the sauce.
Ingredients
- Sweet chili sauce: This is the backbone of the dish, so choose a brand you love, it brings that signature Thai sweetness and gentle heat
- Soy sauce or tamari: Adds the essential savory depth and saltiness to balance all that sugar
- Honey: Natural sweetness that helps the sauce cling to the chicken and caramelize beautifully
- Fresh lime juice: Cuts through the richness and brightens every single bite
- Ground ginger: Just a quarter teaspoon gives warmth without overwhelming the other flavors
- Chicken breasts: Halved into cutlets they cook evenly and stay incredibly juicy
- Olive oil: For searing the chicken and building those golden brown flavor foundations
- Green onion: Fresh garnish that adds a mild onion bite and gorgeous color contrast
- Lime wedges: Extra squeeze at the table makes everything pop
Instructions
- Whisk the marinade:
- In a mixing bowl, combine sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until completely smooth and incorporated
- Marinate the chicken:
- Place chicken cutlets in a sealable bag or shallow dish, pour in half the marinade, and refrigerate for at least 30 minutes or up to 2 hours
- Sear to golden perfection:
- Heat olive oil in a skillet over medium-high heat, remove chicken from marinade, and sear for 4 to 5 minutes per side until golden brown
- Simmer with fresh sauce:
- Reduce heat to medium, pour the remaining fresh marinade into the skillet, and simmer for 3 to 4 minutes until the sauce thickens and coats the chicken
- Pressure cook to tender:
- Transfer everything to the pressure cooker, secure the lid, and cook on poultry mode or high pressure for 10 minutes
- Release and serve:
- Quick release the pressure, or let it naturally release for a few minutes, then serve with sauce, green onions, and lime wedges
Save This has become my go-to for dinner parties because I can prep everything ahead and just do the final cooking when guests arrive. There is something magical about putting a platter of glistening, fragrant chicken on the table and watching everyone reach for it immediately.
Making It Your Own
I have experimented with adding garlic powder or a splash of rice vinegar to the marinade, both work beautifully. Sometimes I throw in a pinch of red pepper flakes when I want more heat, and a tablespoon of brown sugar can deepen the caramel flavor if your sweet chili sauce is on the lighter side.
Serving Ideas
Jasmine rice is the classic choice, but I have also served this over coconut rice for extra richness or tucked into lettuce cups for a lighter version. Steamed broccoli or snap peas on the side round out the meal perfectly and soak up all that extra sauce.
Storage and Meal Prep
This recipe keeps beautifully and actually tastes even better the next day as the flavors continue to develop. I often make a double batch and portion it out for lunches throughout the week.
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze for up to 2 months, thaw overnight in the fridge before reheating
- Reheat gently with a splash of water to loosen the sauce
Save Every time I make this, I am reminded that the best recipes are the ones that make you feel like a capable cook without requiring hours of effort. That balance of sweet, tangy, and savory is something I never get tired of.
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and may even stay juicier. Adjust pressure cooking time to 8-10 minutes depending on thickness.
- → How long should I marinate the chicken?
Marinate for at least 30 minutes for basic flavor. For deeper absorption, refrigerate up to 2 hours. Overnight marinating will intensify the taste further.
- → Is this dish spicy?
The sweet chili sauce provides mild to moderate heat. For more spice, add red pepper flakes to the marinade or serve with extra chili sauce on the side.
- → Can I make this gluten-free?
Yes, substitute soy sauce with tamari or coconut aminos. Always verify your sweet chili sauce is certified gluten-free as ingredients vary by brand.
- → What should I serve with this chicken?
Jasmine rice absorbs the sauce beautifully. Steamed white rice, rice noodles, or even cauliflower rice for a lighter option work well as sides.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh the sauce. Freeze for up to 2 months.