Sweet Chili Chicken Bowl

The smell of ginger hitting hot oil always brings me back to a Wednesday evening when I had twenty minutes before a meeting and zero energy left. I threw together what I had in the fridge: some chicken, a bottle of sweet chili sauce I'd been meaning to use, and a head of broccoli. What came out of that pan was so good I missed the first five minutes of my call because I couldn't stop eating. Now it's my go-to when I need something fast, bright, and satisfying without any fuss.

I made this for my brother once when he came over unannounced and starving after a long shift. He watched me toss the chicken in the skillet, skeptical that anything good could happen so quickly. When he took his first bite, he just looked at me and said, "Okay, I need this recipe." That's when I knew it was a keeper.

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.
• Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken get golden without burning.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the glaze shine without competing flavors.
• Sweet chili sauce (120 ml): The heart of the dish, bringing sweetness, heat, and tang all at once.
• Soy sauce (1 tbsp): Adds a savory depth that balances the sweetness perfectly.
• Rice vinegar (1 tbsp): Brightens the glaze and cuts through the richness of the chicken.
• Fresh ginger (1 tsp, grated): The smell alone makes the kitchen feel alive, and it adds a warm, spicy note.
• Garlic (1 clove, minced): A little sharpness that rounds out the glaze.
• Cornstarch slurry (1 tsp cornstarch with 2 tsp water): Optional but wonderful if you want that glossy, restaurant-style coating.
• Jasmine or long-grain white rice (240 g): Fluffy and fragrant, it soaks up every drop of sauce.
• Water (480 ml) and salt (1/2 tsp): For perfectly cooked rice every time.
• Broccoli florets (300 g): Steamed just until bright green, they add crunch and color.
• Sesame oil (1/2 tsp, optional): A few drops make the broccoli taste richer and more complete.
• Green onions (2 tbsp, sliced) and sesame seeds (1 tsp): Finishing touches that make the bowls look and taste restaurant-worthy.

Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear to remove excess starch. 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 tender and the water is absorbed.

Prepare the Broccoli:

Steam the broccoli florets over boiling water for 3 to 4 minutes until bright green and just tender with a little bite left. Drizzle with sesame oil if you like and set aside.

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 it to the pan and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The edges should be a little crispy.

Make the Sweet Chili Glaze:

Whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl, then pour it over the cooked chicken and stir well to coat. If you want a thicker, glossier sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes.

Assemble the Bowls:

Divide the rice among four bowls, top each with steamed broccoli and sweet chili chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while everything is hot and fragrant.

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One night I made this for a small dinner with friends, and we ended up sitting around the table long after the bowls were empty, talking and laughing while someone kept picking at the leftover chicken straight from the skillet. That's when I realized good food doesn't need to be complicated to bring people together.

How to Store and Reheat

Store the chicken, rice, and broccoli separately in airtight containers in the fridge for up to three days. The chicken and rice reheat beautifully in the microwave or on the stovetop with a splash of water to keep things moist. The broccoli is best reheated gently or even eaten cold in a grain bowl the next day.

Ways to Make It Your Own

Swap the chicken for tofu, shrimp, or even thinly sliced pork if that's what you have on hand. Add snap peas, bell peppers, or shredded carrots for extra color and crunch. If you like more heat, stir in a pinch of red pepper flakes or a drizzle of sriracha before serving.

Pairing Suggestions

This bowl pairs beautifully with a crisp, slightly sweet white wine like Riesling or a light lager that won't overpower the glaze. If you're skipping alcohol, try iced green tea or sparkling water with a squeeze of lime.

• Serve with a simple cucumber salad dressed in rice vinegar for a cool, refreshing contrast.
• Add a fried egg on top for extra richness and a runny yolk that mixes into the rice.
• Double the glaze and toss it with noodles instead of rice for a fun twist on the same flavors.

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This bowl has saved me on more busy weeknights than I can count, and it never feels like I'm settling for something quick. I hope it becomes one of those recipes you turn to when you need comfort, color, and a little bit of joy on the plate.

Recipe Q&A

→ How long does this dish take to prepare and cook?

The total time is 35 minutes, with 15 minutes of preparation and 20 minutes of cooking. Rice takes 12–15 minutes to simmer, while the chicken and broccoli cook simultaneously, keeping the overall time efficient.

→ Can I substitute the chicken with something else?

Absolutely. Tofu and shrimp are excellent alternatives that work well with the sweet chili glaze. Use similar cooking times—tofu may require pressing first, while shrimp cooks more quickly, about 2–3 minutes per side.

→ What makes the sweet chili glaze glossy and thick?

The glaze thickens naturally as it simmers over the chicken. For extra thickness, create a cornstarch slurry (cornstarch mixed with water) and stir it into the sauce for 1–2 minutes until it reaches a glossy consistency.

→ Is this bowl dairy-free?

Yes, this bowl is naturally dairy-free. However, verify that your sweet chili sauce contains no dairy products by checking the label, as brands vary in their ingredients.

→ What vegetables can I add for extra nutrition?

Snap peas, bell peppers, carrots, and bok choy all pair beautifully with this glaze. Add them during the last 2–3 minutes of cooking the chicken, or steam them separately to maintain their texture.

→ Can I marinate the chicken beforehand?

Yes. Marinate chicken in soy sauce for 15 minutes before cooking to deepen the flavor. This step is optional but highly recommended for extra umami and tenderness.