Thai Sweet Chili Chicken Pressure Cooker Recipe
This Thai Sweet Chili Chicken is saucy and sticky with sweet heat, tangy citrus, and tender pull-apart chicken, all cooked up fast in your pressure cooker for a no-fuss dinner win.
Equipment
- 1 Mixing bowl for marinade
- 1 Skillet large, for cooking chicken
Ingredients
Main ingredients
- 1 cup sweet chili sauce
- ¼ cup soy sauce or gf tamari or coconut aminos
- 3 tablespoon honey
- 2 limes juiced
- ¼ teaspoon ground ginger
- 2 chicken breasts halved (makes 4 cutlets)
- 1 tablespoon olive oil or any cooking oil
- 1 green onion thinly sliced
- lime wedges for serving
Instructions
Instructions
- Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger to make marinade.
- Place chicken cutlets in a dish or bag and pour in half the marinade. Reserve the other half. Marinate at least 15 minutes in fridge.
- Heat oil in a skillet over medium-high heat. Remove chicken from marinade and sear in pan. Discard used marinade.
- Cook chicken for 4–5 minutes on each side until golden brown and cooked through.
- Reduce heat and pour in reserved marinade. Simmer for 2–3 minutes until thickened and sticky.
- Transfer chicken to plate, spoon over sauce, garnish with green onion and lime wedges. Serve hot.
Notes
For even deeper flavor, marinate overnight. Leftovers reheat well—just add a splash of broth or water. Serve over rice or noodles if desired.