# What You’ll Need:
→ Marinade Base
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 - Lime wedges
# How-To:
01 - Whisk together sweet chili sauce, soy sauce or tamari, 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 prepared 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 to 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 to 4 minutes, allowing the sauce to thicken slightly 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 - Perform a quick pressure release or allow natural release for a few minutes for juicier results. Serve chicken with the thickened sauce, garnished with sliced green onion and fresh lime wedges.
