Sweet Chili Chicken Bowl (Printable format)

Tender chicken glazed in tangy-sweet chili sauce served over fluffy rice and steamed broccoli. Ready in 35 minutes.

# 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 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 Steps:

01 - Rinse rice under cold running water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 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 to 4 minutes until bright green and tender-crisp. 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 pieces with salt and pepper. Add to the hot skillet and cook for 5 to 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 the glaze over the cooked chicken and stir well to coat evenly. If desired for thicker sauce, stir in cornstarch slurry and simmer for 1 to 2 minutes until glossy.
05 - Divide steamed rice among four bowls. Top each portion with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds.

# Expert Hints:

01 -
  • Everything cooks in under thirty-five minutes, so you can have dinner on the table faster than takeout arrives.
  • The sweet-tangy glaze clings to every piece of chicken and makes even plain rice taste exciting.
  • It feels like a treat but uses simple ingredients you probably already have in your pantry.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky instead of fluffy.
  • Cut the chicken into evenly sized pieces so they cook at the same rate and nothing ends up dry or undercooked.
  • Add the cornstarch slurry only after the sauce is already hot, or it won't thicken properly and will just look cloudy.
  • Taste the glaze before pouring it over the chicken and adjust with a splash more vinegar if it's too sweet or soy sauce if it needs salt.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for fifteen minutes before cooking to infuse even more flavor into every bite.
  • Use day-old rice if you have it, as it reheats better and soaks up the glaze without getting mushy.
  • Grate the ginger on a fine grater or microplane so it melts into the sauce instead of leaving fibrous bits.
  • Taste as you go and trust your instincts, every bottle of sweet chili sauce is a little different in sweetness and heat.
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