Save The steam rising from the rice cooker mixed with the smell of garlic and ginger sizzling in the pan, and I knew dinner was going to be good. I started making this bowl on nights when I craved something bright and filling but didn't want to spend an hour in the kitchen. The sweet chili glaze clings to the chicken in a way that makes every bite satisfying, and the broccoli adds just enough crunch to keep things interesting. It's become one of those meals I don't even need to think about anymore. I just reach for the ingredients and let muscle memory take over.
I made this for a friend who claimed she didn't like chicken breast because it was always dry. She took one bite, paused, and asked me what I did to make it taste like that. The answer was simple: cut it small, cook it fast, and coat it in something delicious while it's still hot. That night, she went home with the recipe written on the back of a grocery receipt. Now she texts me photos of her own bowl variations, each one a little different from mine.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier, but breasts work beautifully if you cut them small and don't overcook them.
- Vegetable oil: A neutral oil with a high smoke point is key for getting a good sear without any burnt flavor.
- Sweet chili sauce: This is the heart of the glaze, look for one that balances sweetness with a little heat and tang.
- Soy sauce: Adds depth and saltiness, use low-sodium if you prefer to control the seasoning yourself.
- Rice vinegar: Brightens the glaze and keeps it from tasting too heavy or one-note.
- Fresh ginger: Grated ginger brings warmth and a slight bite that makes the sauce feel alive.
- Garlic: Minced fresh garlic is non-negotiable here, it blooms in the heat and perfumes the whole dish.
- Cornstarch slurry: Optional, but it turns the glaze glossy and helps it cling to the chicken instead of pooling at the bottom of the bowl.
- Jasmine or long-grain white rice: Jasmine has a subtle floral aroma that pairs well with the glaze, but any long-grain rice will do.
- Broccoli florets: Steamed until just tender, they add color, texture, and a slight bitterness that balances the sweetness.
- Sesame oil: A few drops over the broccoli make it taste richer without adding heaviness.
- Green onions and sesame seeds: These aren't just garnish, they add a fresh bite and a nutty crunch that finish the bowl.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, this removes excess starch and keeps the grains fluffy. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Prepare the Broccoli:
- Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and are just tender with a little snap left. Drizzle with sesame oil if you want a richer flavor, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Season the chicken pieces with salt and pepper, then add them to the pan and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through with no pink remaining.
- Make the Sweet Chili Glaze:
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic until smooth. Pour the glaze over the cooked chicken, stir to coat every piece, and if you want a thicker sauce, add the cornstarch slurry and simmer for 1 to 2 minutes until glossy.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, top each with steamed broccoli and glazed chicken. Garnish with sliced green onions and a sprinkle of sesame seeds for color and crunch.
Save One evening I made this for my family and my youngest asked if we could have it again the next night. I laughed and said we'd see, but the next morning she reminded me before school. That's when I realized this wasn't just a quick dinner anymore, it had become one of those meals that meant something to her. Now it's on our regular rotation, and I don't mind one bit.
Customizing Your Bowl
This bowl is a template, not a rule. I've swapped the chicken for tofu, shrimp, and even thinly sliced pork, and each version works. You can add snap peas, bell peppers, or shredded carrots to the vegetable mix for more color and crunch. If you like heat, stir in a teaspoon of chili garlic paste or a pinch of red pepper flakes to the glaze. The rice can be replaced with quinoa or cauliflower rice if you want something lighter, and the whole thing still holds together beautifully.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. I like to store the components separately so the rice doesn't get soggy and the broccoli stays crisp. When reheating, add a splash of water or broth to the chicken and warm it gently in a skillet over medium heat, or microwave it in 30-second intervals, stirring in between. The rice can be steamed again or microwaved with a damp paper towel over the top to keep it moist.
Pairing and Serving Ideas
This bowl is complete on its own, but if you want to round out the meal, serve it with a simple cucumber salad dressed in rice vinegar and a pinch of sugar. A light lager or a dry Riesling complements the sweet and tangy glaze without overwhelming it. For a non-alcoholic option, try iced green tea or sparkling water with a squeeze of lime.
- Garnish with extra green onions and sesame seeds for a restaurant-style presentation.
- Serve with a side of pickled ginger or a small dish of extra sweet chili sauce for dipping.
- If feeding kids, keep the glaze mild and serve hot sauce on the side for adults who want more kick.
Save This bowl has carried me through busy weeknights, surprise guests, and evenings when I just needed something dependable and good. I hope it does the same for you.
Cooking Guide
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform bite-sized pieces and avoid overcooking. Cook for 5-6 minutes until golden and just cooked through, stirring occasionally for even heat distribution. The sweet chili sauce also helps retain moisture.
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay moister during cooking. They may need an additional 2-3 minutes due to their thicker texture, but offer richer flavor than breast meat.
- → How thick should the chili glaze be?
The glaze naturally coats the chicken without cornstarch. For a thicker, glossier sauce that clings better to the chicken, prepare the cornstarch slurry and simmer for 1-2 minutes until it reaches your desired consistency.
- → What vegetables can I add or substitute?
Snap peas, bell peppers, carrots, and mushrooms work beautifully in this dish. Add softer vegetables like peppers in the last minute of cooking, or steam firmer ones separately like broccoli.
- → Is this gluten-free?
It can be if you use gluten-free soy sauce and verify your sweet chili sauce is gluten-free, as some brands contain wheat. Always check labels for cross-contamination warnings if you have celiac disease.
- → Can I prepare this ahead of time?
Cook the rice and broccoli ahead and store separately. Prepare the chili glaze and cook the chicken up to 2 hours before serving, then reheat gently on low heat. Assemble just before serving for best texture.