# What You’ll Need:
→ Marinade & Sauce
01 - 1 cup sweet chili sauce
02 - 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
03 - 3 tablespoons honey
04 - 2 tablespoons fresh lime juice
05 - 1/4 teaspoon ground ginger
06 - 1 tablespoon olive oil
→ Chicken
07 - 2 chicken breasts, halved into 4 cutlets
→ Garnish & Serving
08 - 1 green onion, thinly sliced
09 - Fresh lime wedges
# How To Make It:
01 - Whisk together sweet chili sauce, soy sauce (or tamari/coconut aminos), honey, lime juice, and ground ginger in a mixing bowl until completely smooth and well combined.
02 - Place chicken cutlets in a sealable plastic bag or shallow dish. Pour half of the marinade over the chicken, 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 to 5 minutes per side until golden brown and nearly cooked through.
04 - Reduce heat to medium and 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 pieces evenly.
05 - Transfer the chicken and thickened sauce to the pressure cooker. Secure the lid and cook on poultry mode or manual high pressure for 10 minutes.
06 - Quick release the pressure once cooking completes, or allow natural release for a few minutes for juicier results. Serve chicken with sauce, garnished with sliced green onion and fresh lime wedges.
