Save The first time I made this sweet chili chicken, I was rushing to get dinner on the table before friends arrived. I had this jar of sweet chili sauce sitting in my pantry forever, and on a whim, I decided to use it as a marinade. The smell that filled my kitchen—honey, lime, and that distinctive tangy-sweet aroma—made everyone stop talking and ask what was cooking.
I served this at a small dinner party last fall, and my friend Sarah who claims she does not like Asian-inspired dishes went back for thirds. Watching people hesitantly try something new and then light up because the flavors work so beautifully together—that is the moment this recipe became a regular in my rotation.
Ingredients
- Sweet chili sauce: This is the backbone of the dish, bringing that signature Thai sweetness and gentle heat
- Soy sauce or tamari: Adds the salty umami foundation that balances all the sweetness
- Honey: Creates that beautiful caramelized glaze and rounds out the sharp edges
- Fresh limes: The acid cuts through the rich sauce and brightens every bite
- Ground ginger: Just enough warmth to make the sauce interesting without overwhelming
- Chicken breasts: Halved into cutlets, they cook evenly and stay incredibly juicy
- Olive oil: Helps you get that restaurant-quality sear before pressure cooking
Instructions
- Whisk the sauce:
- Combine sweet chili sauce, soy sauce, honey, lime juice, and ginger in a bowl until completely smooth
- Marinate the chicken:
- Place chicken cutlets in a sealable bag with half the sauce, refrigerate at least 30 minutes up to 2 hours
- Sear to golden perfection:
- Heat oil in a skillet over medium-high heat, cook chicken 4 to 5 minutes per side until golden and nearly done
- Build the sauce:
- Pour remaining fresh marinade into the skillet, simmer 3 to 4 minutes until thickened and coating the chicken
- Pressure cook to tenderness:
- Transfer everything to pressure cooker, cook on poultry mode or high pressure for 10 minutes
- Release and serve:
- Quick release pressure, serve with that luscious sauce and plenty of green onions and lime wedges
Save This dish became a comfort food staple during a particularly stressful month when takeout was tempting but cooking at home felt grounding. The rhythm of whisking the sauce, searing the chicken, and letting the pressure cooker do its work became a tiny meditation in an otherwise chaotic week.
Serving Suggestions
I love serving this over fluffy jasmine rice that has absorbed all that extra sauce. The rice gets this beautiful pink-orange hue and soaks up every drop of flavor. Steamed broccoli or sugar snap peas on the side add freshness and crunch that balances the rich, sticky chicken.
Make It Your Own
Sometimes I add minced garlic or a splash of rice vinegar to the sauce for extra depth. Chicken thighs work beautifully here too, just keep an eye on the final cooking time. For more heat, a pinch of red pepper flakes in the sauce transforms it into something entirely new.
Storage & Meal Prep
This recipe keeps incredibly well, which is why I often double it. The flavors actually deepen overnight, making leftover lunches even better than the first night. Store in an airtight container in the fridge for up to 4 days or freeze for those nights when cooking feels impossible.
- Reheat gently with a splash of water to loosen the sauce
- The sauce thickens even more in the fridge, which just means more flavor coating
- Frozen chicken thaws beautifully in the refrigerator overnight
Save There is something deeply satisfying about a recipe that looks impressive but comes together with such ease. This sweet chili chicken is exactly that—weeknight comfort that feels like a treat.
Recipe FAQ
- → Can I make this without a pressure cooker?
Absolutely. After searing the chicken in step 3, reduce heat to low, cover the skillet, and simmer for 15–20 minutes until the chicken reaches 165°F internally. The sauce will still thicken beautifully, though the chicken may be slightly less tender than the pressure cooker method.
- → How spicy is this dish?
Sweet chili sauce typically provides mild heat—think gentle warmth rather than overwhelming spice. If you're sensitive to heat, start with less sauce or choose a mild brand. For those who love it hot, add red pepper flakes to the marinade or drizzle with sriracha before serving.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work wonderfully and stay incredibly juicy. Cook thighs in the pressure cooker for 8–10 minutes instead of 10—the dark meat handles longer cooking times without drying out, so you have some flexibility with timing.
- → What's the best way to reheat leftovers?
Reheat gently in a skillet over medium-low heat with a splash of water or extra sauce to loosen the glaze. This prevents the sauce from separating and keeps the chicken moist. Microwave in 30-second intervals if you're short on time, stirring between each to ensure even heating.
- → Can I make the sauce ahead of time?
The marinade keeps well in the refrigerator for up to a week in a sealed jar. Whisk it again before using since the honey may settle. You can marinate the chicken overnight for deeper flavor penetration—just keep it refrigerated and discard any used marinade after removing the raw chicken.