Sweet Chili Chicken Bowl (Print Version)

Glazed chicken in sweet chili sauce with steamed rice and broccoli. Easy, vibrant, and satisfying Asian-inspired main dish.

# 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:

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 a 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 comes together in one pan and one pot, so cleanup is a breeze even on busy nights.
  • The sweet chili glaze clings to every piece of chicken, delivering tangy, slightly spicy flavor in every bite.
  • You can swap the protein or add more veggies without changing the core method, making it endlessly adaptable.
  • It looks impressive enough for guests but simple enough that you will make it on a regular Tuesday.
02 -
  • Cut the chicken into evenly sized pieces so they cook at the same rate and you do not end up with some dry and some undercooked.
  • Do not skip rinsing the rice, or you will end up with a gummy, sticky mess instead of fluffy grains.
  • Add the cornstarch slurry slowly and stir constantly, because it thickens fast and can turn clumpy if you rush it.
  • Steam the broccoli just until bright green, then remove it immediately to keep it crisp and vibrant instead of dull and mushy.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking to deepen the flavor and keep it extra tender.
  • Use a wok if you have one, because the high sides and even heat distribution help the glaze coat the chicken perfectly without splattering.
  • Taste the glaze before adding it to the chicken and adjust the sweetness or tang with a little more chili sauce or vinegar to match your preference.
  • Let the rice rest covered for five minutes after cooking so the steam finishes the job and every grain turns out fluffy.
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