Save to Pinterest The first time I made this sweet chili chicken, my kitchen smelled like my favorite Thai takeout place—the one with the line out the door on Friday nights. My roommate wandered in, drawn by that unmistakable sweet and tangy aroma, and asked what restaurant Id ordered from. When I told her Id thrown it together in the pressure cooker, she looked at me like Id revealed a magic trick.
I served this at a small dinner party last winter when wed all had a particularly grueling week at work. Something about that vibrant, glossy sauce against the steaming rice just seemed to lift everyones spirits. By the end of the night, the platter was empty and someone was already asking when I could make it again.
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Ingredients
- Sweet chili sauce: This is the backbone of the dish, providing that signature Thai flavor profile and beautiful glossy finish.
- Soy sauce or tamari: Adds the necessary salty depth and umami that balances the sweetness.
- Honey: Natural sweetness that helps the sauce caramelize and coat the chicken beautifully.
- Fresh lime juice: Bright acidity that cuts through the sugar and brings everything into harmony.
- Ground ginger: Warm, zesty notes that complement the sweet chili sauce without overwhelming it.
- Chicken breasts: Cut into cutlets for even cooking and maximum surface area for sauce absorption.
- Olive oil: Creates that golden sear that adds texture and depth to the final dish.
- Green onions: Fresh pop of color and mild onion flavor that brightens the rich sauce.
- Lime wedges: Extra acidity at the table lets everyone adjust to their taste.
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Instructions
- Whisk together your sauce base:
- In a mixing bowl, combine sweet chili sauce, soy sauce (or tamari), honey, lime juice, and ground ginger until completely smooth and incorporated.
- Marinate the chicken:
- Place chicken cutlets in a sealable bag with half the sauce mixture and refrigerate for at least 30 minutes, though a couple of hours will reward you with deeper flavor penetration.
- Create a golden sear:
- Heat olive oil in a skillet over medium-high heat, then remove chicken from the marinade and cook for 4 to 5 minutes per side until beautifully browned and nearly cooked through.
- Build the sauce:
- Reduce heat to medium and pour the remaining fresh marinade over the chicken, letting it simmer for 3 to 4 minutes until thickened and coating each piece.
- Pressure cook to perfection:
- Transfer everything to your pressure cooker, secure the lid, and cook on poultry mode or high pressure for 10 minutes.
- Release and serve:
- Quick release the pressure, then serve the chicken immediately with that thickened, glossy sauce, topped with green onion slices and fresh lime wedges.
Save to Pinterest This recipe has become my go-to when I want to make people feel special without spending all day at the stove. Theres something about serving that glossy, sauce-covered chicken that makes even a Tuesday dinner feel like an occasion.
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Serving Ideas
Jasmine rice is my favorite pairing because its subtle fragrance lets the sweet chili sauce really shine. Steamed rice works perfectly too, and Ive even served this over rice noodles for a more casual noodle bowl vibe that my kids absolutely devoured.
Make It Your Own
Sometimes I add a handful of thinly sliced bell peppers or snap peas during the final few minutes of cooking for extra color and crunch. For those who love heat, a pinch of red pepper flakes in the sauce takes it to that next level without overwhelming the delicate balance.
Meal Prep Secrets
This sauce actually develops even more depth overnight, so marinating the chicken the night before is never a bad idea. The leftovers reheat beautifully and the sauce stays perfectly glossy.
- Store leftover chicken in an airtight container and it will keep for up to 4 days in the refrigerator.
- The sauce thins slightly when reheated, so give it a quick simmer if you want it thick again.
- Freeze portions with extra sauce for those nights when cooking feels impossible.
Save to Pinterest I hope this recipe finds its way into your regular rotation like it has in mine.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and may stay even juicier during pressure cooking. Increase the pressure cooking time by 2-3 minutes to ensure thighs cook through completely.
- → Is this dish very spicy?
The sweet chili sauce provides mild warmth rather than intense heat. If you prefer more spice, add red pepper flakes to the marinade or serve with sriracha on the side.
- → Can I make this without a pressure cooker?
Absolutely. After searing the chicken, simmer in the skillet covered for 15-20 minutes until cooked through, then remove the lid and reduce the sauce until thickened and coating the chicken.
- → How long should I marinate the chicken?
Minimum 30 minutes for flavor absorption, but 2 hours provides deeper taste. You can marinate overnight for maximum flavor penetration—just keep it refrigerated.
- → What should I serve with this chicken?
Jasmine rice is the classic pairing, but steamed white rice, noodles, or even cauliflower rice for a low-carb option work wonderfully to soak up the flavorful sauce.
