Thai Sweet Chili Chicken (Print Version)

Tender chicken in tangy sweet chili honey lime sauce, pressure cooker ready.

# Ingredient List:

→ Marinade Base

01 - 1 cup sweet chili sauce
02 - 1/4 cup soy sauce or tamari
03 - 3 tablespoons honey
04 - 2 tablespoons fresh lime juice
05 - 1/4 teaspoon ground ginger

→ Chicken & Cooking

06 - 2 boneless chicken breasts, halved into 4 cutlets
07 - 1 tablespoon olive oil

→ Garnish & Serving

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

# Recipe Steps:

01 - Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger in a mixing bowl until fully combined and smooth.
02 - Place chicken cutlets in a sealable plastic bag or shallow dish. Pour half the sauce over the chicken, seal tightly, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard the used liquid. Sear chicken cutlets for 4 to 5 minutes per side until golden brown and nearly cooked through.
04 - Reduce heat to medium. Pour the reserved fresh sauce over the chicken in the skillet. Simmer for 3 to 4 minutes, allowing the sauce to reduce and coat the chicken evenly.
05 - Transfer the chicken and sauce to the pressure cooker. Secure the lid and cook on poultry mode or manual high pressure for 10 minutes.
06 - Perform a quick pressure release or allow natural release for a few minutes for juicier results. Serve chicken with sauce, garnished with sliced green onions and lime wedges.

# Expert Suggestions:

01 -
  • The sauce does double duty as marinade and glaze, so you're not washing extra bowls or measuring twice
  • That pressure cooker step makes the chicken impossibly tender while keeping the sauce thick and clingy
  • The whole dish comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never reuse the marinade that raw chicken soaked in unless you cook it thoroughly like we do in the skillet step
  • Letting the pressure release naturally for a few minutes keeps the chicken more tender than an immediate quick release
  • The sauce will thicken even more as it stands, so don't worry if it looks slightly thin right after cooking
03 -
  • Pat the chicken completely dry before searing or you won't get that beautiful golden color
  • Let the sauce reduce in the skillet until it coats the back of a spoon before pressure cooking
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