Save Pin The first time my friend Anna brought this dish to a potluck, I actually followed her around the kitchen until she wrote down the recipe for me. The combination of sweet heat and that glossy sauce coating everything had me completely hooked. Now it is my go-to when I want something that feels fancy but comes together with barely any effort.
Last Tuesday my roommate walked in mid-simmer and literally said, what smells like a restaurant in here. We ate it standing up at the counter because neither of us could wait to sit down properly. That is the kind of urgency this sauce inspires.
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Ingredients
- Sweet chili sauce: This is the backbone of the whole dish, so grab a brand you actually like tasting
- Soy sauce: Use tamari or coconut aminos if you need to keep it gluten-free
- Honey: Balances the chili heat and helps the sauce cling to every bite
- Fresh limes: Bottled juice will not give you that bright, restaurant quality finish you want
- Ground ginger: A little warmth that rounds out the sharp corners
- Chicken breasts: Cutting them into cutlets helps them cook evenly and absorb more flavor
- Olive oil: For getting that golden sear before the pressure cooker does its magic
- Green onion: Fresh contrast against all that sweet, sticky goodness
- Lime wedges: Essential serving touch, do not skip them
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Instructions
- Whisk your sauce:
- Combine sweet chili sauce, soy sauce, honey, lime juice, and ginger until completely smooth
- Marinate the chicken:
- Place cutlets in a sealable bag with half the sauce and refrigerate at least 30 minutes
- Sear for flavor:
- Heat oil in a skillet over medium-high heat and cook chicken 4 to 5 minutes per side until golden
- Simmer the sauce:
- Pour remaining fresh marinade into the skillet and reduce heat to medium for 3 to 4 minutes
- Pressure cook:
- Transfer everything to the pressure cooker and cook on poultry or high pressure for 10 minutes
- Release and serve:
- Quick release pressure and finish with green onion and lime wedges
Save Pin My niece declared this her birthday dinner request three years running, which is basically the highest review I can imagine. Seeing her go for fourths while licking sauce off her fingers is all the validation this recipe needs.
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Serving Suggestions That Work
Jasmine rice is my reliable choice because it soaks up that sauce like a dream, but steamed rice noodles work beautifully too. Sometimes I just serve it over steamed broccoli when I want something lighter but still crave those bold flavors.
Make It Your Own
Chicken thighs work perfectly if you prefer darker meat, just keep an eye on cooking time. A pinch of red pepper flakes in the marinade wakes everything up if you like more heat. The sauce base is versatile enough that you can adjust the sweetness or spice to match whatever mood you are in.
Storage and Meal Prep Secrets
This meal actually tastes better the next day when all those flavors have had more time to hang out together. Leftovers keep perfectly in the fridge for up to four days or freeze for two months.
- Marinate overnight when you remember, it makes a noticeable difference
- Double the sauce if you want extra for drizzling over rice
- Let the pressure release naturally for a few minutes for the juiciest results
Save Pin Somehow this dish manages to be both weeknight practical and company-worthy impressive, which is the best kind of recipe to have in your back pocket.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken cutlets for at least 30 minutes, up to 2 hours for deeper flavor penetration. You can also refrigerate overnight for maximum taste.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work well and may stay even juicier. Adjust cooking time slightly if needed—thighs typically need a few extra minutes in the pressure cooker.
- → Is this dish gluten-free?
Yes, simply substitute regular soy sauce with tamari or coconut aminos. Always verify your sweet chili sauce is certified gluten-free as well.
- → What should I serve with this chicken?
Jasmine rice, steamed white rice, or rice noodles soak up the flavorful sauce beautifully. You can also serve alongside steamed vegetables for a complete meal.
- → Can I make this without a pressure cooker?
Yes. After searing the chicken, simmer in the skillet covered for 15-20 minutes until cooked through, then reduce the sauce until thickened and coating the meat.
- → How spicy is this dish?
The sweet chili sauce provides mild heat. For more spice, add red pepper flakes to the marinade or serve with sliced Thai chilies on the side.
