Save My neighbor once brought me a takeout container of sweet chili chicken from her favorite spot across town, and I ate it cold at midnight standing over the sink. The sticky glaze, the tender bites of chicken, the way the heat crept up slowly, it was so good I didnt even bother reheating it. The next day I tried to recreate it in my own kitchen, and what started as a craving turned into my most requested weeknight dinner. Now I make it at least twice a month, and every time I glaze that chicken in the pan, I think about that first cold bite in the dark.
I made this for a friend who swore she hated anything with a hint of spice. She took one cautious bite, then another, and by the end of the bowl she was scraping up the last grains of rice with her fork. She admitted the sweetness balanced the chili in a way she hadnt expected, and now she texts me every few weeks asking if Im making the chicken bowl again. Its become our unspoken dinner code, and I love how one recipe turned into a small ritual between us.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if you watch the heat and dont walk away mid-sear.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken brown without burning, and you only need enough to barely coat the pan.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Simple seasoning before cooking builds a savory base that the glaze can cling to without overpowering the dish.
- Sweet chili sauce (120 ml): The backbone of the glaze, tangy and sweet with a gentle kick that deepens as it simmers with the chicken.
- Soy sauce (1 tbsp): Adds umami and a salty depth that keeps the glaze from tipping too far into candy territory.
- Rice vinegar (1 tbsp): Brightens the whole dish with a subtle acidity that cuts through the richness and makes each bite feel lighter.
- Fresh ginger (1 tsp grated): A small amount goes a long way, adding warmth and a faint floral note that wakes up the other flavors.
- Garlic (1 clove, minced): Fragrant and sharp when it hits the hot pan, it mellows into the glaze and ties everything together.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but if you want that glossy, restaurant style cling, this thickens the sauce in seconds.
- Jasmine or long-grain white rice (240 g): Fluffy and slightly fragrant, it soaks up the glaze without turning mushy and makes the perfect bed for everything else.
- Water (480 ml) and salt (1/2 tsp): The foundation for tender, well seasoned rice that doesnt need butter or oil to taste good.
- Broccoli florets (300 g): Steamed just until bright green and tender, they add color, crunch, and a fresh contrast to the rich chicken.
- Sesame oil (1/2 tsp, optional): A few drops tossed with the broccoli add a nutty aroma that makes the whole bowl smell incredible.
- Green onions (2 tbsp sliced): Fresh, sharp, and bright, they add a pop of color and a mild bite that cuts through the sweetness.
- Sesame seeds (1 tsp, optional): A small sprinkle adds a toasted, nutty finish and makes the bowls look like they came from a real kitchen, not a rush job.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, which removes excess starch and keeps the grains 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 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 just tender, still with a slight bite. Drizzle with sesame oil if you want a nutty aroma, then set aside while you cook the chicken.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium high heat, season the chicken with salt and pepper, then add the pieces in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until golden on the edges and cooked through, with no pink remaining in the center.
- Make the Sweet Chili Glaze:
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic until smooth. Pour the mixture over the cooked chicken, stirring to coat every piece, and if you want a thicker glaze, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it turns glossy and clings to the chicken.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, top each with steamed broccoli and the glazed chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while the chicken is still warm and the glaze is shiny.
Save One evening I made this for my brother, who usually picks at anything green on his plate. He devoured the broccoli without complaint, and when I asked why, he said the sesame oil made it taste like part of the meal instead of an afterthought. That small observation reminded me how much difference a single ingredient can make, not just in flavor but in how people experience the whole dish. Now I never skip that drizzle, even when Im cooking just for myself.
Making It Your Own
If you want more heat, add a pinch of red pepper flakes to the glaze or use a spicier chili sauce as your base. For a lighter version, swap the chicken for firm tofu cubes or peeled shrimp, both of which soak up the glaze beautifully and cook even faster. You can also toss in snap peas, bell peppers, or baby corn alongside the broccoli to add color and crunch, turning the bowl into a full rainbow of vegetables without any extra effort.
Storage and Reheating
Store the chicken, rice, and broccoli in separate airtight containers in the fridge for up to three days, keeping them apart so the rice doesnt get soggy. Reheat the chicken and broccoli together in a skillet over medium heat with a splash of water to loosen the glaze, or microwave everything separately and combine just before eating. The flavors deepen overnight, and the glaze thickens slightly, which some people (including me) actually prefer to the fresh version.
Serving Suggestions
This bowl is hearty enough to stand alone, but if youre feeding a crowd or want to stretch it further, serve it with a side of quick pickled cucumbers or a simple cabbage slaw dressed with rice vinegar and a pinch of sugar. A dry Riesling or a light lager cuts through the sweetness and balances the chili heat, but iced green tea works just as well if youre keeping things casual.
- Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking for deeper flavor.
- Double the glaze recipe and keep extra in the fridge to toss with roasted vegetables or drizzle over grilled fish.
- Use brown rice or cauliflower rice if you want a whole grain or low carb option, adjusting cooking times as needed.
Save This bowl has become my answer to the question of what to make when Im tired but still want something that feels like a real meal. Its quick, its colorful, and it never disappoints, no matter how many times I make it.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, cook the rice and steam the broccoli several hours in advance and store separately in the refrigerator. Prepare the chili glaze mixture beforehand. Cook the chicken just before serving and combine everything warm for the best flavor and texture.
- → What type of chicken works best for this dish?
Boneless, skinless chicken breast is ideal for quick, even cooking. Chicken thighs offer more tenderness and flavor if you prefer. Cut pieces into uniform bite-sized chunks so they cook at the same rate.
- → How do I make the sauce thicker?
Mix 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Stir this into the glaze after coating the chicken and simmer for 1-2 minutes until the sauce reaches your desired thickness and becomes glossy.
- → What vegetables can I substitute or add?
Broccoli pairs beautifully with the sweet chili flavor, but snap peas, bell peppers, carrots, or bok choy work wonderfully. Steam or stir-fry them separately and add to the bowls. Mixed vegetables add color, nutrition, and textural variety.
- → Is this dish suitable for dietary restrictions?
The base is naturally dairy-free. For gluten-free preparation, use tamari or gluten-free soy sauce and verify your sweet chili sauce is gluten-free. Substitute chicken with tofu or shrimp for vegetarian or pescatarian variations.
- → What rice alternatives work with this bowl?
Long-grain white rice, jasmine rice, or basmati rice all pair excellently. Brown rice adds nutty flavor and extra fiber but requires longer cooking. Cauliflower rice offers a lighter, lower-carb option if preferred.