Name: Thai Sweet Chili Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 cup Sweet chili sauce; ¼ cup Soy sauce or tamari or coconut aminos (for gluten-free); 3 tablespoons Honey; 2 Limes, juiced; ¼ teaspoon Ground ginger; 2 Chicken breasts, halved into 4 cutlets; 1 tablespoon Olive oil or other cooking oil; 1 Green onion, thinly sliced; Lime wedges for serving

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Introduction

Thai Sweet Chili Chicken is a vibrant and flavorful dish that perfectly balances sweet, tangy, and savory notes. This recipe is easy to prepare and ideal for a weeknight dinner or casual gathering. The tender chicken cutlets are coated in a luscious homemade sweet chili sauce that will leave you craving more.

A white bowl filled with a pile of crispy cauliflower pieces, each coated in a shiny, thick orange sauce that looks sticky and flavorful. The cauliflower is garnished on top with chopped green onions and fresh cilantro leaves, adding a bright green contrast to the warm orange color of the sauce. The bowl sits on a white marbled surface, giving the image a clean and fresh look. In the blurry background, other white bowls with colorful food items can be seen, adding depth but not distracting from the main dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Sweet chili sauce
¼ cup Soy sauce or tamari or coconut aminos for gluten-free
3 tablespoons Honey
2 Limes, juiced
¼ teaspoon Ground ginger
2 Chicken breasts, halved into 4 cutlets
1 tablespoon Olive oil or other cooking oil
1 Green onion, thinly sliced
Lime wedges for serving

Instructions

Step 1: Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger in a bowl until well combined.
Step 2: Add halved chicken breasts to a bag or shallow dish, pour in half of the marinade, and refrigerate for at least 30 minutes.
Step 3: Heat olive oil in a skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden and cooked through.
Step 4: Lower heat to medium and pour remaining marinade over the chicken. Simmer for 3–4 minutes until sauce thickens and coats the chicken.
Step 5: Transfer chicken and thickened sauce to a pressure cooker. Seal the lid properly, set to poultry mode, and cook for 10 minutes. Use quick release or wait a few minutes for natural release.
Step 6: Serve garnished with sliced green onion and lime wedges.

Tips & Variations

Marinate the chicken longer, up to overnight, for deeper flavor.
Serve with steamed rice or noodles to soak up the delicious sauce.
Substitute chicken thighs for a juicier result.
Add a pinch of chili flakes if you prefer a spicier kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through. This dish can also be frozen for longer storage—thaw completely before reheating.

How to Serve

A bowl filled with many pieces of golden-brown fried chicken coated in a shiny, sticky reddish-brown sauce is pictured. The chicken pieces form the bottom and middle layers and are irregular in shape with a crispy texture under the sauce. The top layer is covered with bright green chopped scallions, small red chili slices, white sesame seeds, chopped nuts, and some green herbs scattered evenly. The bowl is white with an intricate blue pattern inside, 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 gluten-free?

Yes, simply use tamari or coconut aminos instead of soy sauce to keep the recipe gluten-free without compromising flavor.

Can I skip the pressure cooker step?

Absolutely. The chicken will still be delicious if you omit the pressure cooking. After simmering the sauce, ensure the chicken is cooked through by checking its internal temperature reaches 165°F (74°C).