Sweet Chili Chicken Bowl (Print Version)

Tender chicken glazed in tangy-sweet chili sauce with fluffy rice and crisp broccoli. A vibrant, satisfying Asian-inspired meal.

# What You 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

→ 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

→ Garnish

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

# How To Make:

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 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 faster than ordering delivery and tastes fresher than anything youd unwrap from a bag.
  • The sweet chili glaze clings to every piece of chicken without being heavy or overly sweet.
  • You can prep the rice and broccoli while the chicken cooks, so everything finishes at the same time.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors settle in.
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of sear, leaving you with pale, rubbery pieces instead of golden, caramelized bites.
  • Add the cornstarch slurry only after the sauce is already simmering, or it will clump and turn gummy instead of smooth and glossy.
  • Let the rice rest covered for 5 minutes after cooking so the steam finishes the job and the grains separate easily when you fluff them with a fork.
03 -
  • Grate the ginger on a fine grater or use a spoon to scrape the skin off before mincing, which keeps the fibrous bits out of your glaze.
  • Taste the glaze before adding it to the chicken and adjust the sweetness or saltiness with a bit more soy sauce or a squeeze of lime if it needs balance.
  • If the chicken starts to stick, add a tiny splash of water to the pan instead of more oil, which loosens the glaze without making the dish greasy.
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