Sweet Chili Chicken Bowl (Printable View)

Glazed chicken with sweet chili sauce, jasmine rice, and crisp broccoli. Ready in 35 minutes for an easy, satisfying meal.

# What You'll Need:

→ 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 ounces broccoli florets
15 - 1/2 teaspoon sesame oil (optional)

→ Garnish

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

# How To Make It:

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 to 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 to 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 pieces with salt and pepper. Add chicken and cook for 5 to 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 glaze over cooked chicken and stir well to coat. If thicker sauce is desired, stir in cornstarch slurry and simmer for 1 to 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 -
  • Everything cooks in under 40 minutes, making it perfect for busy weeknights when you still want real flavor.
  • The glaze clings to every piece of chicken without being heavy or overly sweet.
  • You can prep the rice and broccoli while the chicken sizzles, so nothing sits around getting cold.
  • It reheats beautifully, which means leftovers actually taste like a treat the next day.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Pull the chicken off the heat as soon as it's just cooked through, because even 30 extra seconds can turn it dry.
  • If your glaze tastes too sweet, add an extra splash of rice vinegar or soy sauce to bring it back into balance.
  • Steam the broccoli just until it's bright green and still has a little snap, overcooked broccoli turns gray and sad.
03 -
  • Use a hot skillet and don't crowd the chicken, or it will steam instead of sear and you'll lose that golden crust.
  • Taste the glaze before adding the cornstarch slurry, sometimes it's perfect as-is and thickening it can make it too heavy.
  • Let the rice rest covered for those final 5 minutes, it's the secret to grains that are fluffy instead of clumpy.
  • If your sweet chili sauce is mild, add a pinch of red pepper flakes to the glaze for a little extra heat.
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