# What You Need:
→ Marinade
01 - 1 cup sweet chili sauce
02 - ¼ cup soy sauce
03 - 3 tablespoons honey
04 - 2 limes, juiced
05 - ¼ 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
# Directions:
01 - Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger in a mixing bowl until fully incorporated and smooth.
02 - Place chicken cutlets in a sealable bag or shallow dish. Pour half of the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor penetration.
03 - Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and discard the used liquid. Sear chicken 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 and evenly coat the chicken.
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 - Perform a quick pressure release or allow natural release for a few minutes for juicier results. Serve chicken with sauce, garnished with sliced green onion and lime wedges.
