Thai Sweet Chili Chicken (Print View)

Tangy, sweet, and slightly spicy chicken glazed in honey-lime sauce

# Components:

→ 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 neutral cooking oil

→ 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 completely smooth and well combined.
02 - Place chicken cutlets in a sealable bag or shallow dish. Pour in half of the prepared marinade, ensuring chicken is evenly coated. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard the used liquid. Sear chicken cutlets for 4 to 5 minutes per side until golden brown and nearly cooked through.
04 - Reduce heat to medium. Pour the remaining fresh marinade over the chicken in the skillet. Simmer for 3 to 4 minutes, allowing the sauce to thicken and evenly coat the chicken pieces.
05 - Transfer the 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 cycle completes, perform a quick release or allow natural pressure release for a few minutes for optimal juiciness.
07 - Arrange chicken with sauce on serving plates. Garnish generously with sliced green onion and fresh lime wedges on the side.

# Expert Advice:

01 -
  • The pressure cooker gives you impossibly tender chicken while the skillet step creates that gorgeous golden exterior
  • The sauce thickens into this glossy, finger-licking coating that you will want to put on everything
  • Marinating the chicken ahead means most of the flavor work happens while you are doing other things
02 -
  • Discard the marinade the chicken soaked in, never reuse it for food safety reasons
  • The skillet sear is not optional, it creates flavor compounds the pressure cooker cannot achieve alone
  • Let the sauce simmer until it coats the back of a spoon, otherwise it will be too thin
03 -
  • Pat the chicken completely dry before searing for the best golden crust
  • Room temperature chicken sears more evenly than cold from the fridge
  • A cast iron skillet gives the most beautiful browning, but any heavy pan works
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