Sticky Chicken Bowls Recipe
These sticky chicken bowls come together quickly in the pressure cooker for a tender, juicy, and flavor-packed meal with Thai sweet chili, garlic, and a splash of lime over jasmine rice.
Equipment
- 1 Pressure Cooker or large skillet for browning
Ingredients
Main Ingredients
- ½ cup Thai sweet chili sauce gives that sticky sweet kick you want
- ½ cup chicken broth adds broth depth and moisture for cooking
- ¼ cup soy sauce salty balance that feeds the flavor beast
- 1 tablespoon rice wine vinegar adds tang to cut richness
- 1 tablespoon brown sugar adds caramel notes and thickens
- 1 lime, juiced bright citrus
- 2 garlic cloves chopped
- 4 boneless skinless chicken breasts thin
- 2 cups steamed jasmine rice for serving
- cilantro chopped, for serving
- salted peanuts chopped, for serving
- lime wedges for serving
Instructions
Instructions
- Whisk together Thai sweet chili sauce, chicken broth, soy sauce, rice wine vinegar, brown sugar, lime juice, and chopped garlic.
- Pour half the sauce into a bag or shallow dish with chicken breasts. Marinate at least 15 minutes.
- Preheat your pressure cooker on sauté mode. Brown chicken 6-8 minutes per side. Discard marinade.
- Pour remaining sauce over chicken, lock lid, and pressure cook on high for 8 minutes.
- Let the cooker do a natural release for 10 minutes.
- Slice chicken, return to pot, coat in sauce. Serve over jasmine rice with chopped cilantro, peanuts, and lime wedges.
Notes
Double the sauce and freeze extra for other meals. Use microwave rice or pre-chopped garlic to save time. Store leftovers in the fridge up to 3 days or freeze up to 3 months.