Thai Sweet Chili Chicken (Printer View)

Juicy chicken in a tangy sweet chili sauce with honey and lime, finished in the pressure cooker for tender results.

# What You'll Need:

→ For the Chicken & Marinade

01 - 1 cup sweet chili sauce
02 - 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
03 - 3 tablespoons honey
04 - 2 limes, juiced
05 - 1/4 teaspoon ground ginger
06 - 2 chicken breasts, halved into 4 cutlets
07 - 1 tablespoon olive oil (or other neutral cooking oil)

→ For Garnish & Serving

08 - 1 green onion, thinly sliced
09 - Lime wedges

# Method Steps:

01 - Whisk together sweet chili sauce, soy sauce (or tamari/coconut aminos), honey, lime juice, and ground ginger in a mixing bowl until smooth.
02 - Place chicken cutlets in a sealable bag or shallow dish. Pour in half of the marinade. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard used marinade. Sear chicken for 4-5 minutes per side until golden brown and almost cooked through.
04 - Reduce heat to medium. Pour the remaining fresh marinade over the chicken in the skillet. Simmer for 3-4 minutes, letting the sauce thicken and coat the chicken.
05 - Transfer the chicken and thickened sauce to the pressure cooker. Secure the lid, set to poultry mode (or manual/high pressure) for 10 minutes.
06 - Once cooking is complete, perform a quick release or allow natural release for a few minutes for juicier chicken.
07 - Serve chicken with sauce, garnished with sliced green onion and lime wedges.

# Expert Advice:

01 -
  • The pressure cooker does most of the work while the sauce develops those sticky restaurant-quality edges
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Never reuse the marinade that raw chicken sat in, always keep half the sauce separate for the simmer step
  • Letting the pressure release naturally for even a few minutes makes a noticeable difference in juiciness
03 -
  • Pat the chicken completely dry before searing to get that golden crust
  • Let the seared chicken rest on a plate while you simmer the sauce, it keeps the juices inside
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