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Thai Sweet Chili Chicken Pressure Cooker Recipe, food photography, taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Thai Sweet Chili Chicken Pressure Cooker Recipe

A fast and flavorful weeknight dinner, this Thai Sweet Chili Chicken is pressure cooked for ease and infused with tangy, sweet, and savory sauce. A healthier twist on takeout that’s gluten-free adaptable!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 438 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Nonstick skillet Large
  • 1 Tongs or chopsticks for stirring and flipping

Ingredients
  

Main

  • 1 lbs boneless skinless chicken breasts or thighs cut into bite-sized chunks
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1/2 cup cornstarch

Sauce

  • 1/2 cup Thai sweet chili sauce
  • 1 tablespoon Shaoxing wine or dry sherry for gluten-free
  • 1 tablespoon light soy sauce or tamari for gluten-free

Cooking and Garnish

  • 1/4 to 1/3 cup vegetable oil
  • 2 slices ginger minced
  • 2 green onions chopped
  • lime wedge to serve with (Optional)

Instructions
 

Instructions

  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
  • Combine all the sauce ingredients in a small bowl.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without moving the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side and until the inside is just cooked through, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan.
  • Add the ginger and green onion. Stir fry a few seconds to release the aroma.
  • Add the chicken back into the pan and pour in the sauce. Stir to mix well. Transfer to a plate and serve hot over steamed rice with lime wedges, if needed.

Notes

Serve hot with rice and optionally garnish with lime wedges. This dish is gluten-free adaptable by substituting tamari and dry sherry in the sauce.