Sweet Chili Chicken Bowl (Printer View)

Glazed chicken in sweet chili sauce with steamed rice and broccoli. Easy 35-minute Asian-inspired main dish.

# Components:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Sweet Chili Glaze

05 - 1/2 cup sweet chili sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening (optional)

→ Rice

11 - 1 1/4 cups jasmine or long-grain white rice
12 - 2 cups water
13 - 1/2 teaspoon salt

→ Vegetables

14 - 10 oz broccoli florets
15 - 1/2 teaspoon sesame oil (optional)

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 teaspoon sesame seeds (optional)

# Method:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Steam broccoli florets over boiling water for 3–4 minutes until bright green and just tender. Drizzle with sesame oil if desired and set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken pieces and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
04 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic. Pour over cooked chicken and stir well to coat. If thicker sauce is desired, stir in cornstarch slurry and simmer for 1–2 minutes until glossy and thickened.
05 - Divide rice among four bowls. Top each with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can have a real dinner on the table even on your busiest nights.
  • The sweet chili glaze is tangy, slightly spicy, and glossy enough to make plain chicken feel special.
  • It's flexible, you can swap the protein, add more vegetables, or adjust the heat without changing the core of the dish.
  • Leftovers reheat beautifully, and the flavors actually deepen overnight.
02 -
  • Cut the chicken into evenly sized pieces so they cook at the same rate, uneven chunks mean some will be dry while others are still raw.
  • Don't skip rinsing the rice, the extra starch makes it gummy and clumpy instead of light and fluffy.
  • Add the glaze while the chicken is still hot in the pan so it coats evenly and some of it caramelizes on the surface.
  • If you double the recipe, cook the chicken in two batches to avoid crowding the pan, which steams the meat instead of searing it.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking to boost flavor and tenderness.
  • Use a wok if you have one, the high sides and sloped shape make tossing the chicken and glaze easier and more even.
  • Taste the glaze before adding it to the chicken and adjust the sweetness or acidity with a little more vinegar or a pinch of sugar.
  • Don't toss the rice until just before serving so the grains stay separate and fluffy instead of clumping together.
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