Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work great and stay juicy. Sear a bit longer if they’re thicker.

Is Thai Sweet Chili Chicken spicy?

Usually it’s mild with a little kick, depending on your sweet chili sauce brand. If your household is spice-sensitive, start as written. If you want more heat, add chili flakes or sriracha.

Can I make this gluten-free?

Yes—use tamari or coconut aminos instead of regular soy sauce.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 3–4 days . The sauce thickens in the fridge—in a good way.

How do I reheat it without drying out?

Reheat gently in a skillet over medium-low with a splash of water, or microwave in short bursts, spooning sauce over the top.

Thai Sweet Chili Chicken: Irresistible 30-Minute Weeknight Win

Name: Thai Sweet Chili Chicken
Prep time: 10 min
Cook time: 20 min
Total time: PT-492038H31M
Cuisine: Thai
Ingredients: 1 cup sweet chili sauce; ¼ cup soy sauce (or tamari or coconut aminos for gluten-free); 3 tablespoons honey; Juice of 2 limes; ¼ teaspoon ground ginger; 2 boneless, skinless chicken breasts, halved into 4 cutlets; 1 tablespoon olive oil (or preferred cooking oil); 1 green onion, thinly sliced; Lime wedges, for serving

Description

Thai Sweet Chili Chicken is a sticky, sweet, and slightly tangy chicken dish coated in a glossy chili glaze and finished with fresh lime, green onions, and sesame seeds. This quick skillet recipe delivers bold takeout-style flavor at home and is perfect for busy weeknights when you need something easy but crave-worthy.

Ingredients

Scale

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

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Instructions

In a medium bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until well combined.
Place chicken cutlets in a zip-top bag or shallow dish. Pour in half of the marinade, coat evenly, and refrigerate for at least 30 minutes.
Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade and sear for 4–5 minutes per side, until golden and nearly cooked through.
Reduce heat to medium. Pour the remaining marinade over the chicken and simmer for 3–4 minutes, spooning sauce over the chicken until thickened and glossy.
Transfer chicken and sauce to a pressure cooker. Seal lid and cook on Poultry mode for 10 minutes. Quick release pressure (or allow a few minutes of natural release).
Garnish with sliced green onions and serve with lime wedges.

Notes

For extra heat, add red pepper flakes or sliced fresh chilies to the marinade.

If your sauce becomes too thick, stir in 1–2 tablespoons of water or chicken broth.

You can substitute boneless chicken thighs for juicier results.

If the chicken is fully cooked after skillet simmering, the pressure cooker step is optional.

Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 20 minutes
Category: Dinner
Method: Skillet + Pressure Cooker
Cuisine: Thai

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 320 kcal
Sugar: 18 g
Sodium: 780 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 0 g
Protein: 32 g
Cholesterol: 85 mg