Tender chicken bathed in sweet chili, honey, and lime sauce—quick pressure cooker dinner with vibrant Thai flavors.
# What You’ll Need:
→ Marinade
01 - 1 cup sweet chili sauce
02 - 1/4 cup soy sauce or tamari/coconut aminos
03 - 3 tablespoons honey
04 - 2 tablespoons fresh lime juice
05 - 1/4 teaspoon ground ginger
→ Chicken
06 - 2 chicken breasts, halved into 4 cutlets
07 - 1 tablespoon olive oil
→ Garnish
08 - 1 green onion, thinly sliced
09 - Fresh lime wedges
# Method:
01 - Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger in a mixing bowl until smooth and fully combined.
02 - Place chicken cutlets in a sealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring even coating. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard the used liquid. Sear chicken cutlets for 4-5 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 3-4 minutes, allowing the sauce to thicken 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 cycle completes, perform a quick release or allow natural pressure release for a few minutes for juicier results.
07 - Plate the chicken with sauce, garnished generously with sliced green onion and fresh lime wedges on the side.
