Sweet Chili Chicken Bowl (Printable)

Tender chicken glazed in tangy-sweet chili sauce, served over fluffy steamed rice and crisp broccoli.

# 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 Steps:

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 -
  • Everything cooks in under 35 minutes, so you can have dinner on the table before anyone starts rummaging through the snack drawer.
  • The sweet chili glaze has just enough tang and heat to keep things interesting without overwhelming anyone at the table.
  • It's flexible enough to swap in tofu, shrimp, or whatever protein you have on hand, and it still tastes like you planned it all along.
  • You get a complete meal in one bowl with rice, protein, and vegetables, which means fewer dishes and less decision fatigue.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains that hold their shape in the bowl.
  • Make sure your skillet is hot before adding the chicken, or the pieces will steam instead of sear and you'll lose that golden, caramelized edge.
  • Taste the sauce before adding the cornstarch slurry, because some sweet chili sauces are already thick and you might not need it at all.
  • Steam the broccoli just until it's tender but still has a bit of snap, because overcooked broccoli turns drab and loses all its appeal.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking, and you'll get deeper flavor and juicier meat.
  • Use a wok if you have one, because the high sides and even heat distribution make it easier to toss everything without spilling sauce all over the stove.
  • Double the glaze recipe and keep the extra in the fridge for up to a week, then use it on roasted vegetables, grilled shrimp, or even as a dipping sauce for spring rolls.
  • Toast the sesame seeds in a dry skillet for a minute before sprinkling them on top, and they'll taste nutty and fragrant instead of flat.
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