Save The aroma of sweet chili sauce hitting a hot pan still takes me back to my tiny apartment kitchen, where I first attempted Thai cooking after a friend raved about street food in Bangkok. I was nervous about the pressure cooker hissing away on my counter, but something about balancing sweet, tangy, and spicy flavors felt like an adventure worth taking. That evening, my roommate peeked in asking what smelled so incredible, and I realized Id stumbled onto something special.
Last winter, my sister came over feeling defeated after a brutal week at work, so I made this chicken without saying anything. Watching her face light up at that first bite, the tangy sweetness cutting through everything heavy on her mind, reminded me why I started cooking in the first place. Now she texts me whenever she makes it, sending photos of her slightly less picturesque versions with sauce everywhere.
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Ingredients
- Sweet chili sauce: The backbone of the dish, so grab a bottle you actually enjoy tasting on its own
- Soy sauce or tamari: Adds that salty umami depth that keeps the sweetness from becoming cloying
- Honey: Natural sweetness that helps the sauce cling to the chicken and develop beautiful color
- Fresh limes: Bright acidity is absolutely crucial for cutting through the rich flavors
- Ground ginger: Just a whisper of warmth that rounds everything out without overwhelming
- Chicken breasts: Cut into cutlets so they cook evenly and absorb more of that incredible sauce
- Olive oil: For getting that gorgeous golden sear before the pressure cooker does its thing
- Green onion: Fresh pop of color and mild onion flavor to finish
- Lime wedges: Extra acid never hurt anyone, plus they look gorgeous on the plate
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Instructions
- Whisk the sauce:
- Combine sweet chili sauce, soy sauce, honey, lime juice, and ginger until completely smooth, taking a moment to actually taste and adjust if needed
- Marinate the chicken:
- Place cutlets in a dish with half the sauce, refrigerating for at least 30 minutes but honestly, a couple hours makes such a difference
- Sear for flavor:
- Heat oil in a skillet over medium-high, cooking chicken 4 to 5 minutes per side until golden and nearly done
- Build the glaze:
- Pour remaining fresh sauce into the skillet, simmering 3 to 4 minutes until it thickens and coats the chicken beautifully
- Pressure cook to perfection:
- Transfer everything to your pressure cooker, sealing and cooking on poultry or high pressure for 10 minutes
- Release and serve:
- Quick release the pressure, then plate with that thickened glaze, green onion, and extra lime wedges
Save This recipe became my go-to for dinner parties after I served it to my neighbors, who now request it every single time they come over. Theres something about seeing people go quiet for that first bite, then immediately ask for the recipe, that makes all the prep worth it.
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Serving Suggestions
Jasmine rice is my absolute favorite vessel for soaking up every drop of that sauce, though steamed rice noodles work beautifully too. I once served it over cauliflower rice for a low-carb friend, and honestly, I didnt miss the grains at all with flavors this bold.
Make It Your Own
Chicken thighs work wonderfully here if you prefer dark meat, just watch that they dont overcook in the pressure cooker. Ive added crushed red pepper when craving more heat, and a splash of rice vinegar brightens everything up beautifully if you like it extra tangy.
Storage And Meal Prep
This chicken meal preps like a dream, staying juicy for days and actually tasting better as the flavors meld. I portion it into containers with rice and sliced cucumber for the easiest lunches.
- Fridge life is about 4 days in an airtight container
- Freeze for up to 2 months if you want to batch cook
- Reheat gently with a splash of water to revive the sauce
Save Theres nothing quite like sitting down to a bowl of this chicken, steam rising, that sweet spicy sauce clinging to every bite, and knowing you made something that tastes like it came from a restaurant kitchen.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and may stay even juicier. You may need to add 2-3 minutes to the pressure cooking time depending on thickness.
- → How can I make this dish spicier?
Add red pepper flakes to the marinade or use a spicy sweet chili sauce. You can also serve with sriracha or chili oil on the side.
- → What should I serve with this chicken?
Jasmine rice, steamed rice, or rice noodles are traditional choices. The sauce also pairs well with stir-fried vegetables or fresh cucumber salad.
- → Can I skip the pressure cooker step?
Yes, after searing the chicken, simply simmer in the skillet with the sauce for 10-15 minutes until cooked through and the sauce has thickened.
- → How long should I marinate the chicken?
Minimum 30 minutes, but 2 hours yields deeper flavor. You can also marinate overnight for the most robust taste.
- → Is this dish gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce. Check that your sweet chili sauce is certified gluten-free as well.
