Thai Sweet Chili Chicken (Printable)

Juicy chicken in sweet chili sauce with honey, lime, and ginger, finished in the pressure cooker for maximum tenderness.

# 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

# How To Make:

01 - In a mixing bowl, whisk together sweet chili sauce, soy sauce (or tamari/coconut aminos), honey, lime juice, and ground ginger 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 (discard used marinade) and sear 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, quick release the pressure, or let it naturally release for a few minutes for juicier chicken.
07 - Serve chicken with sauce, garnished with sliced green onion and lime wedges.

# Top Tips:

01 -
  • The sauce does double duty as both marinade and finishing glaze, meaning less prep and more flavor
  • Pressure cooking keeps the chicken impossibly juicy while the skillet step creates those gorgeous caramelized edges
02 -
  • Never reuse marinade that raw chicken has soaked in unless you cook it thoroughly like we do here
  • The skillet step creates depth of flavor you cannot get from pressure cooking alone
03 -
  • Pat chicken dry before searing, it creates much better browning
  • Room temperature chicken sears more evenly than cold from the fridge
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