# What You'll Need:
→ Marinade & Sauce
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
→ Chicken
06 - 2 chicken breasts, halved into 4 cutlets
07 - 1 tablespoon olive oil or neutral cooking oil
→ Garnish
08 - 1 green onion, thinly sliced
09 - Fresh lime wedges for serving
# How-To Steps:
01 - Whisk together sweet chili sauce, soy sauce (or tamari/coconut aminos), honey, lime juice, and ground ginger in a mixing bowl until completely smooth and well combined.
02 - Place chicken cutlets in a sealable plastic bag or shallow dish. Pour half of the prepared marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from the 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 slightly and coat the chicken pieces evenly.
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 completes, perform a quick pressure release or allow natural release for a few minutes for juicier results. Open the lid carefully when pressure has fully released.
07 - Arrange chicken on plates with sauce spooned over the top. Garnish generously with sliced green onions and serve with fresh lime wedges on the side.
