Name: Thai Sweet Chili Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 cup sweet chili sauce; ¼ cup soy sauce or gluten-free tamari or coconut aminos; 3 tablespoons honey; 2 limes, juiced; ¼ teaspoon ground ginger; 2 chicken breasts, halved into 4 cutlets; 1 tablespoon olive oil or your favorite cooking oil; 1 green onion, thinly sliced for garnish; lime wedges for serving

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Introduction

Thai Sweet Chili Chicken is a delightful dish that combines the perfect balance of sweet and spicy flavors. Tender chicken cutlets are cooked in a flavorful sauce made with sweet chili, honey, and lime, creating a sticky, savory glaze that’s sure to please your taste buds.

A black bowl filled with many pieces of crispy fried chicken, coated in a shiny orange sauce. The chicken pieces are stacked in layers, each one covered with the glossy sauce that looks sticky and sweet. Bright green chopped scallions are scattered on top and mixed in, adding a fresh pop of color. White sesame seeds are sprinkled over the chicken, giving a hint of texture contrast. The bowl sits on a wooden table with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sweet chili sauce
¼ cup soy sauce (or gluten-free tamari or coconut aminos)
3 tablespoons honey
2 limes, juiced
¼ teaspoon ground ginger
2 chicken breasts, halved into 4 cutlets
1 tablespoon olive oil (or your favorite cooking oil, for searing)
1 green onion, thinly sliced (for garnish)
Lime wedges (for serving)

Instructions

Step 1: In a small bowl, mix together the sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until smooth.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 4–5 minutes on each side until browned.
Step 3: Transfer the browned chicken to the pressure cooker pot and pour the sauce mixture over the chicken, making sure it is well covered.
Step 4: Seal the pressure cooker lid, set the valve to sealing, and cook on high pressure for 8 minutes.
Step 5: Use the quick release method to release the steam once cooking is complete.
Step 6: Carefully open the lid, spoon extra sauce over the chicken, garnish with sliced green onions, and serve with lime wedges.

Tips & Variations

For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Add a pinch of crushed red pepper flakes to the sauce if you prefer extra heat.
Serve with steamed jasmine rice or a fresh cucumber salad for a complete meal.

Storage

Store leftover Thai Sweet Chili Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if it thickens too much.

How to Serve

The dish shows a bowl with two main layers: a base layer of white, fluffy rice with soft grains evenly spread out, and a top layer of glazed chunks of cooked chicken coated in a shiny, orange-red sauce. Small pieces of green and red chili peppers are mixed in, with sprinkled white sesame seeds and fresh green cilantro leaves scattered on top, adding texture and color contrast. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a pressure cooker?

Yes, you can simmer the sauce and cooked chicken cutlets in a covered pan over low heat for about 15 minutes until the flavors meld and the chicken is cooked through.

Is this dish spicy?

The dish has a mild to moderate heat due to the sweet chili sauce, which balances sweetness with a gentle kick. You can adjust spiciness by adding more chili flakes or using a spicier chili sauce.