Save My weeknight dinners used to feel like a chore until I threw together this bowl on a whim with ingredients I already had. The chicken sizzled in the pan, the sweet chili sauce bubbled into a glossy glaze, and suddenly I had a colorful, restaurant-worthy meal in less time than it takes to order takeout. It smelled so good that my neighbor knocked on the door asking what I was cooking. Now it's my go-to when I want something quick, vibrant, and genuinely satisfying without any fuss.
I made this for a friend who claimed she did not like chicken breast because it always turned out dry. Watching her take that first bite, eyes widening as she reached for seconds, felt like a small victory. The glaze keeps everything moist and flavorful, and the broccoli adds a crisp contrast that makes each forkful feel balanced. We ended up talking late into the evening, bowls empty, agreeing that simple meals shared with good company somehow taste better than anything fancy.
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 timing.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken brown without burning, creating those caramelized edges that add depth.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the glaze shine while giving the chicken a savory foundation.
- Sweet chili sauce (120 ml): The heart of this dish, offering sweetness, tang, and a gentle kick all at once.
- Soy sauce (1 tbsp): Adds umami and a salty richness that balances the sweetness of the chili sauce perfectly.
- Rice vinegar (1 tbsp): Brightens the glaze with a subtle acidity that keeps it from feeling too heavy.
- Fresh ginger (1 tsp grated): A little warmth and spice that makes the glaze feel alive and aromatic.
- Garlic (1 clove, minced): Essential for that savory, fragrant base note that ties everything together.
- Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but it transforms the sauce into a glossy, restaurant-style glaze that clings beautifully.
- Jasmine or long-grain white rice (240 g): Fluffy, slightly fragrant rice that soaks up the glaze without competing with the flavors.
- Water (480 ml) and salt (1/2 tsp): The foundation for perfectly cooked rice that is tender and not mushy.
- Broccoli florets (300 g): Steamed until just tender, they add color, crunch, and a fresh contrast to the rich chicken.
- Sesame oil (1/2 tsp, optional): A drizzle over the broccoli adds a nutty, toasty note that elevates the whole bowl.
- Green onions (2 tbsp sliced) and sesame seeds (1 tsp, optional): Finishing touches that add freshness, texture, and a hint of visual appeal.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear to remove excess starch and prevent 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 are just tender with a slight bite. Drizzle with sesame oil if you want a hint of nutty richness, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Season the chicken pieces with salt and pepper, then add them to the pan and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl. Pour the mixture over the cooked chicken, stirring to coat every piece, and if you prefer a thicker glaze, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it becomes glossy.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top each with steamed broccoli and the glossy sweet chili chicken. Garnish with sliced green onions and a sprinkle of sesame seeds for a finished look.
Save The first time I served this at a casual dinner party, someone asked if I had ordered it from a restaurant. I laughed and admitted it took less than 40 minutes and cost a fraction of takeout. We stood around the kitchen island, everyone building their own bowls, adding extra green onions or sesame seeds, and it felt less like hosting and more like sharing a moment. That ease, that joy of a meal that brings people together without stress, is what keeps this recipe in my regular rotation.
Customizing Your Bowl
Once you nail the basic method, this bowl becomes a canvas for whatever you have on hand or whatever sounds good. Swap chicken for tofu, shrimp, or even thinly sliced pork, adjusting the cooking time as needed. Toss in snap peas, bell peppers, or baby corn along with the broccoli for extra color and crunch. If you like more heat, add a pinch of red pepper flakes to the glaze or drizzle sriracha over the finished bowl. The beauty is in the flexibility, so do not be afraid to make it your own.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days, stored in separate containers if possible to keep the rice from getting soggy. Reheat the chicken and broccoli together in a skillet over medium heat with a splash of water to revive the glaze, or microwave in short intervals, stirring in between. The rice reheats best with a damp paper towel over the top to add moisture back in. I often make extra on purpose because a quick reheat turns into an effortless lunch the next day.
Pairing and Serving Ideas
This bowl is satisfying on its own, but a cold glass of iced green tea or a crisp, slightly sweet Riesling complements the tangy glaze perfectly. If you want to stretch the meal for more people, serve it with a simple cucumber salad dressed in rice vinegar and a pinch of sugar. For a heartier spread, add a side of miso soup or edamame sprinkled with sea salt. The key is keeping things light and fresh so the bold flavors of the chicken remain the star.
- Pair with a dry Riesling or light lager to balance the sweetness of the glaze.
- Add a cucumber salad or miso soup for a complete, restaurant-style meal.
- Serve extra sauce on the side for anyone who likes their bowl extra saucy.
Save This sweet chili chicken bowl has become more than just dinner for me, it is a reminder that good food does not have to be complicated. Whether you are cooking for yourself, your family, or unexpected guests, this recipe delivers every time with minimal effort and maximum flavor.
Recipe FAQs
- → Can I make this dish dairy-free?
Yes, this dish is naturally dairy-free. Simply ensure your sweet chili sauce contains no dairy ingredients, and use a soy sauce-based glaze without any dairy products.
- → How do I thicken the sweet chili glaze?
Mix cornstarch with water to create a slurry and stir it into the glaze while simmering. Continue cooking for 1-2 minutes until the sauce becomes glossy and thickened to your desired consistency.
- → What are good substitutes for chicken?
Firm tofu and shrimp work wonderfully as alternatives. For tofu, pan-fry until golden before adding the glaze. Shrimp cooks quickly in 2-3 minutes, so add it near the end to prevent overcooking.
- → How should I prepare the rice?
Rinse jasmine or long-grain rice under cold water until clear. Combine with water and salt, bring to a boil, reduce heat, cover, and simmer for 12-15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.
- → What allergens are in this dish?
This dish contains soy from soy sauce and may contain sesame in the garnish. Sweet chili sauce often contains fish or wheat, so check labels. Use gluten-free soy sauce for a gluten-free version.
- → Can I marinate the chicken beforehand?
Yes, marinating chicken in soy sauce for 15 minutes before cooking enhances flavor significantly. This step is optional but highly recommended for deeper taste development.