Save to Pinterest The first bowl I assembled sat on my counter looking almost too bright to eat. The glossy chicken caught the afternoon light, and I stood there wondering if something this simple could actually taste as good as it looked. One bite later, I was already planning to make it again the next week. It's the kind of meal that feels fancy but comes together faster than ordering takeout. I've been hooked ever since.
I made this for a friend who swore she didn't like chicken breast because it always came out dry. She watched me pull the skillet off the heat at just the right moment, then tasted a piece glazed in that sticky, tangy sauce. She asked for the recipe before she even finished her bowl. Now she texts me photos every time she makes it, usually with a different vegetable thrown in. It's become her go-to for impressing her own dinner guests.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and are more forgiving if you cook them a minute too long, but breasts work beautifully if you keep an eye on the clock.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken sear without any burnt flavor creeping in.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Just enough to wake up the chicken before the glaze takes over.
- Sweet chili sauce (120 ml): The backbone of the glaze, bringing both sweetness and a gentle kick that never overpowers.
- Soy sauce (1 tbsp): Adds depth and a salty contrast that balances the sweetness perfectly.
- Rice vinegar (1 tbsp): Brightens everything up with a subtle tang that keeps the glaze from feeling one-note.
- Fresh ginger (1 tsp, grated): A little warmth and zing that makes the whole dish smell incredible while it cooks.
- Garlic (1 clove, minced): Because garlic makes everything better, especially when it hits hot oil.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it turns the glaze glossy and thick enough to coat the back of a spoon.
- Jasmine or long-grain white rice (240 g): Fluffy and slightly fragrant, it soaks up the glaze without turning mushy.
- Water (480 ml) and salt (1/2 tsp) for rice: The foundation for perfectly steamed grains every time.
- Broccoli florets (300 g): Steamed just until bright green, they add crunch and a fresh contrast to the rich chicken.
- Sesame oil (1/2 tsp, optional): A quick drizzle over the broccoli adds a nutty finish that ties everything together.
- Sliced green onions (2 tbsp): A pop of color and a mild oniony bite that feels fresh and light.
- Sesame seeds (1 tsp, optional): Tiny but they add a subtle crunch and make the bowls look polished.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, which keeps it from clumping. 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 tender, letting it stand covered for 5 minutes before fluffing with a fork.
- Prepare the Broccoli:
- Steam the florets over boiling water for 3 to 4 minutes until they turn bright green and just tender. Drizzle with sesame oil if you want a hint of nuttiness, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat, season the chicken with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The pieces should have a nice sear on at least one side.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl, then pour over the cooked chicken and stir to coat. If you want a thicker glaze, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it turns glossy.
- Assemble the Bowls:
- Divide the rice among four bowls, top each with steamed broccoli and sweet chili chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while everything is still warm and fragrant.
Save to Pinterest One evening, I set these bowls on the table and my partner looked up and said it felt like we were at a restaurant. It wasn't fancy plating or anything, just the way the colors sat together and the smell that filled the kitchen. We ate slowly, talking about nothing in particular, and I realized this dish had become more than dinner. It was the kind of meal that made us both relax and actually enjoy the end of the day.
Making It Your Own
Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds an extra layer of flavor that really shines through the glaze. I've also swapped chicken for tofu or shrimp depending on what I have in the fridge, and both work beautifully. Toss in snap peas or thinly sliced bell peppers if you want more color and crunch. The base is forgiving enough that you can riff on it without losing what makes it good.
What to Serve Alongside
This bowl is complete on its own, but sometimes I'll add a simple cucumber salad dressed with rice vinegar and a pinch of sugar for something cool and crisp. A dry Riesling or a light lager cuts through the sweetness of the glaze and keeps things refreshing. If you want to stretch the meal, a side of miso soup or edamame works without overshadowing the main event.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container, and they reheat better than most rice bowls. I usually microwave individual portions for about 90 seconds, stirring halfway through, or warm everything gently in a skillet with a splash of water to refresh the rice. The glaze stays glossy and the chicken doesn't dry out if you don't overcook it the second time around.
- Store the chicken, rice, and broccoli separately if you can, it keeps the textures from getting muddled.
- Add a tiny drizzle of water or broth when reheating to bring back moisture.
- Garnish with fresh green onions and sesame seeds right before serving, not before storing.
Save to Pinterest This bowl has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that a great meal doesn't need to be complicated, just thoughtful and made with ingredients that actually taste like something.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay moist during cooking. They may require 1-2 minutes longer to cook through. Cut them into similar bite-size pieces for even cooking.
- → How do I thicken the sweet chili glaze?
Mix cornstarch with water to create a slurry and stir it into the sauce during the last 1-2 minutes of cooking. The sauce will become glossy and coat the chicken beautifully.
- → What's the best way to cook jasmine rice?
Rinse rice until water runs clear, then use a 1:2 rice-to-water ratio. Bring to a boil, reduce heat to low, cover, and simmer 12-15 minutes. Let it rest covered for 5 minutes before fluffing.
- → Can I make this dish dairy-free?
Yes, this bowl is naturally dairy-free. Simply ensure your sweet chili sauce and soy sauce are dairy-free, and verify the sauce doesn't contain fish-based ingredients if you prefer to avoid them.
- → What proteins can substitute for chicken?
Tofu, shrimp, or pork work well with this glaze. Adjust cooking times accordingly—shrimp needs only 2-3 minutes, and firm tofu needs 4-5 minutes per side.
- → How far in advance can I prepare components?
Cook rice and steam broccoli up to 2 days ahead and refrigerate. Marinate chicken for up to 12 hours. Prepare the glaze sauce just before cooking for best flavor.