Save The smell of sweet chili sauce bubbling away takes me back to my first attempt at Thai cooking years ago. I had this tiny apartment kitchen and a very patient roommate who didn't mind when I set off the smoke alarm twice. Now this chicken has become my go-to when I want something that feels special but doesn't require hours over a hot stove.
Last winter my neighbor came over complaining about being stuck in a dinner rut. I made this chicken and watched her face light up at that first bite. Now she texts me every time she makes it saying her family actually asks for seconds which is basically the highest compliment possible.
Ingredients
- Sweet chili sauce: The backbone of this dish and worth getting the good stuff from an Asian market if you can find it
- Soy sauce or tamari: Adds that essential umami depth and helps balance all that sweetness
- Honey: Natural sweetness that creates this gorgeous sticky glaze as the sauce reduces
- Fresh limes: Don't skip the fresh juice here it cuts through the rich sauce and brightens everything up
- Ground ginger: Just enough warmth to make things interesting without overpowering the other flavors
- Chicken breasts: Cut into cutlets so they cook evenly and absorb all that incredible marinade
- Olive oil: For getting that perfect golden sear before the pressure cooker does its magic
- Green onion: Fresh pop of color and mild onion flavor that balances the sweet sauce
- Lime wedges: Extra acid at the table lets everyone adjust to their taste
Instructions
- Whisk together your sauce base:
- Combine sweet chili sauce soy sauce honey lime juice and ginger in a bowl until smooth and glossy
- Marinate the chicken:
- Pour half the sauce over the cutlets and let them hang out for at least 30 minutes to really soak up those flavors
- Sear for golden perfection:
- Heat oil in a skillet and cook the chicken 4 to 5 minutes per side until beautifully browned
- Build the sauce:
- Pour in the remaining marinade and let it bubble away for a few minutes until it starts coating the chicken
- Pressure cook to tender:
- Transfer everything to your pressure cooker and cook on high for 10 minutes for that fall apart texture
- Finish and serve:
- Quick release and serve with all that thickened sauce plus plenty of green onions and extra lime
Save This recipe became my comfort food during a particularly stressful month at work. Something about coming home to those familiar aromas and that first sweet tangy bite just made everything feel manageable again.
Rice Is Your Best Friend
Learn from my mistake and start your rice before you even begin prepping the chicken. Jasmine rice is classic but I've also served this over coconut rice for extra richness or even rice noodles when I want something lighter. That sauce is pure liquid gold and you absolutely want something to soak up every drop.
Make It Your Own
Sometimes I'll add sliced bell peppers or snap peas during the final simmer for crunch and color. If you like heat a teaspoon of red pepper flakes in the sauce changes the whole vibe. Chicken thighs work beautifully too and stay incredibly juicy through the pressure cooking step.
Meal Prep Magic
This chicken actually gets better after a day in the fridge as those flavors continue to meld together. I'll often make a double batch portion it out with rice and suddenly weekday lunches are sorted.
- Freeze leftovers in portion sized containers for those nights when cooking feels impossible
- The sauce thickens in the fridge so splash in a little water when reheating
- Fresh green onion is non negotiable even on leftovers it wakes everything back up
Save Some dishes are just meant to be shared and this is one of them. Hope it brings as much joy to your table as it has to mine.
Recipe Help
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, though up to 2 hours will give you deeper flavor penetration. For maximum taste, you can even marinate overnight in the refrigerator.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work well and may even stay juicier. You may need to add 2-3 minutes to the pressure cooking time depending on thigh thickness.
- → Is this dish gluten-free?
Yes, if you use tamari or coconut aminos instead of regular soy sauce. Always check your sweet chili sauce label to ensure it's gluten-free as well.
- → What should I serve with this chicken?
Jasmine rice, steamed white rice, or rice noodles pair perfectly. The sauce clings beautifully to starch, making each bite flavorful.
- → Can I make this spicy?
Add red pepper flakes to the marinade or serve with sliced Thai chilies. The sweet chili sauce already provides mild heat, but you can easily adjust the spice level to your preference.