# What You'll Need:
→ Chicken & Marinade
01 - 1 cup sweet chili sauce
02 - ¼ cup soy sauce or tamari or coconut aminos for gluten-free option
03 - 3 tablespoons honey
04 - 2 limes, juiced
05 - ¼ teaspoon ground ginger
06 - 2 chicken breasts, halved into 4 cutlets
07 - 1 tablespoon olive oil or neutral cooking oil
→ Garnish & Serving
08 - 1 green onion, thinly sliced
09 - Lime wedges
# Steps to Follow:
01 - In a mixing bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until smooth and well combined.
02 - Place chicken cutlets in a sealable bag or shallow dish. Pour in half of the marinade, seal or cover, and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor development.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard used marinade. Sear chicken 4 to 5 minutes per side until golden brown and almost cooked through.
04 - Reduce heat to medium. Pour the remaining fresh marinade over the chicken in the skillet. Simmer for 3 to 4 minutes, allowing the sauce to thicken and coat the chicken 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 is complete, perform a quick release of pressure, or allow natural release for a few minutes for juicier chicken.
07 - Serve chicken with sauce, garnished with sliced green onion and lime wedges. Pair with jasmine rice, steamed rice, or noodles for a complete meal.
