Thai Sweet Chili Chicken (Printable)

Tangy, spicy chicken in sweet chili sauce with honey and lime.

# What You 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

# Directions:

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.

# Expert Tips:

01 -
  • The sauce clings to every bite like a perfect hug from someone who knows exactly what you need tonight
  • You get that slow cooked flavor in under an hour without standing over a hot stove
  • The leftovers somehow taste even better, if you actually have any left to save
02 -
  • Never reuse the marinade that raw chicken has soaked in without cooking it thoroughly first
  • Letting the pressure release naturally for even just five minutes makes a noticeable difference in how juicy the chicken stays
  • The sauce will continue thickening as it cools slightly, so don't worry if it looks a little thin right out of the cooker
03 -
  • Pat the chicken completely dry before searing to get that restaurant-quality golden crust
  • Room temperature chicken sears more evenly than cold straight from the fridge
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