Thai Sweet Chili Chicken (Print Version)

Tangy and slightly spicy chicken with a sweet chili, honey, and lime glaze finished with fresh green onion.

# What You’ll Need:

→ Chicken & Marinade

01 - 1 cup sweet chili sauce
02 - ¼ cup soy sauce or tamari or coconut aminos for gluten-free
03 - 3 tablespoons honey
04 - 2 limes, juiced
05 - ¼ teaspoon ground ginger
06 - 2 chicken breasts, halved into 4 cutlets
07 - 1 tablespoon olive oil or neutral cooking oil

→ Garnish & Serving

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

# How-To Steps:

01 - In a mixing bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until smooth and well combined.
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 development.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard used marinade. Sear chicken 4 to 5 minutes per side until golden brown and almost cooked through.
04 - Reduce heat to medium. Pour remaining fresh marinade over chicken in the skillet. Simmer for 3 to 4 minutes, allowing the sauce to thicken and coat the chicken.
05 - Transfer chicken and thickened sauce to the pressure cooker. Secure the lid and set to poultry mode or manual high pressure for 10 minutes.
06 - Once cooking is complete, perform a quick pressure release or allow natural release for a few minutes for juicier results.
07 - Serve chicken with sauce, garnished with sliced green onion and lime wedges.

# Expert Hints:

01 -
  • The pressure cooker handles the hard work while you sip coffee and prep a side dish.
  • Sweet, tangy, and just spicy enough to keep things interesting without overwhelming your palate.
  • Tastes restaurant-quality but comes together faster than delivery would arrive.
02 -
  • Don't skip the searing step—that golden crust in the pan is where real flavor gets built, and the pressure cooker can't replicate it.
  • Always discard the first marinade after the chicken sits in it; use the fresh batch for cooking to avoid any food safety concerns and to keep the sauce from tasting too raw.
03 -
  • If you don't have a pressure cooker, you can simmer this covered on the stovetop for twenty to twenty-five minutes over medium-low heat, checking occasionally that the liquid doesn't evaporate completely.
  • Use the natural pressure release if you're patient enough—it gives the chicken a few more minutes to relax and reabsorb its juices, resulting in more tender meat.
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