Pin it My neighbor knocked on my door one Tuesday evening holding a bottle of sweet chili sauce she'd bought by mistake. She didn't know what to do with it, and I didn't either until I opened my fridge and saw leftover chicken thighs staring back at me. What started as a pantry puzzle turned into this bowl, glossy and bright, that we ended up eating on my back steps while the sun went down. Now it's the recipe I make when I need dinner to feel like more than just dinner.
I made this for my brother when he came to visit, and he ate two bowls before admitting he'd been living on cereal for a week. He kept scraping the bottom for more glaze, and I realized then that this dish has a way of making people feel cared for without any fuss. It's the kind of meal that looks intentional but doesn't ask much of you, which is exactly what weeknight cooking should be.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Sweet chili sauce: This is the heart of the glaze, tangy and sweet with a gentle heat that never overwhelms, and it's worth buying a good bottle.
- Soy sauce: Adds depth and a savory backbone that balances the sweetness, and just a tablespoon goes a long way.
- Rice vinegar: Brightens everything up with a gentle acidity that keeps the glaze from feeling one-note or cloying.
- Fresh ginger: Grating it fresh makes all the difference, releasing a warm, zippy fragrance that dried ginger just can't match.
- Garlic: One clove minced fine brings a punchy aroma that blooms beautifully when it hits the hot pan.
- Jasmine or long-grain white rice: Jasmine has a subtle floral scent that I love, but any long-grain rice will give you fluffy, separate grains.
- Broccoli florets: Steaming them keeps them crisp and bright green, and they soak up any extra glaze that pools in the bowl.
- Sesame oil: A quick drizzle over the broccoli adds a nutty richness that ties the whole bowl together.
- Green onions and sesame seeds: These aren't just for looks, they add little bursts of freshness and crunch that make every bite more interesting.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear to wash away excess starch, then simmer it gently with salt until tender and fluffy. Let it rest off the heat for five minutes so the grains firm up and don't turn mushy when you fluff them.
- Prepare the Broccoli:
- Steam the florets just until they turn bright green and tender, about three to four minutes, then drizzle with sesame oil if you like. Oversteaming turns them army green and sad, so watch closely and pull them off the heat while they still have some snap.
- Cook the Chicken:
- Heat the oil until it shimmers, season the chicken with salt and pepper, then cook it over medium-high heat, stirring occasionally, until golden and cooked through. Don't crowd the pan or the chicken will steam instead of getting those nice caramelized edges.
- Make the Sweet Chili Glaze:
- Whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic, then pour it over the cooked chicken and toss to coat. If you want it thicker and glossier, stir in the cornstarch slurry and simmer for a minute or two until it clings to the chicken like candy.
- Assemble the Bowls:
- Divide the rice among four bowls, top with broccoli and glazed chicken, then sprinkle with green onions and sesame seeds. Serve it warm, and don't be shy about drizzling any extra glaze from the pan over the top.
Pin it The first time I served this to friends, one of them looked up halfway through and said it tasted like a hug. I laughed, but I knew what she meant. There's something about the balance of sweet, tangy, and savory that feels comforting and exciting at the same time, like you're taking care of yourself and treating yourself all at once.
Variations and Substitutions
If you want to skip the meat, firm tofu works beautifully, just press it well and crisp it up in the pan before adding the glaze. Shrimp is another great swap, cooking even faster than chicken and soaking up the sauce in under five minutes. I've also thrown in snap peas, bell peppers, and even thinly sliced carrots when I had them on hand, and they all added color and crunch without changing the spirit of the dish.
Storing and Reheating
This keeps well in the fridge for up to three days, stored in separate containers so the rice doesn't get soggy. Reheat the chicken and broccoli in a skillet with a splash of water to loosen the glaze, and warm the rice in the microwave with a damp paper towel over it to keep it from drying out. The flavors actually deepen overnight, so leftovers often taste even better the next day.
Serving Suggestions
I like to serve this with a cold glass of iced green tea or a light beer that won't compete with the glaze. If you're feeling fancy, a dry Riesling pairs beautifully, cutting through the sweetness with a crisp, fruity finish. Sometimes I'll set out a small dish of extra sweet chili sauce and a wedge of lime for people to adjust the heat and brightness to their liking.
- Add a handful of fresh cilantro or Thai basil for an herby, aromatic lift.
- Drizzle with sriracha or chili oil if you want more heat than the sweet chili sauce provides.
- Serve with a side of pickled cucumbers or a quick slaw to add tangy crunch.
Pin it This bowl has become my go-to when I want something that feels like a treat but doesn't ask me to spend an hour in the kitchen. It's proof that a few good ingredients and a little care can turn a weeknight into something worth sitting down for.
Recipe Questions & Answers
- → Can I prepare the components ahead of time?
Yes, you can cook the rice and broccoli several hours in advance and store them in the refrigerator. Prepare the glaze mixture ahead as well. Cook the chicken just before serving to maintain its texture and ensure the glaze coats it properly while warm.
- → What can I substitute for chicken?
Tofu works wonderfully for a vegetarian option—use firm tofu cut into cubes. Shrimp is an excellent seafood alternative that cooks in just 2-3 minutes. Turkey breast or pork tenderloin also pair beautifully with the sweet chili glaze.
- → How do I make the sauce thicker?
Create a slurry by mixing 1 teaspoon cornstarch with 2 teaspoons water, then stir it into the sauce after adding the glaze to the chicken. Simmer for 1-2 minutes until the sauce reaches your desired consistency and becomes glossy.
- → Is this suitable for meal prep?
Absolutely. Store the cooled chicken and glaze separately from the rice and broccoli in airtight containers for up to three days. Reheat the chicken gently in a skillet, and warm the rice in the microwave. Assemble fresh bowls when ready to eat.
- → What ingredients contain allergens?
Soy sauce contains soy and may contain wheat. Sweet chili sauce often includes fish or wheat depending on the brand. Sesame seeds are a common garnish allergen. Always check specific product labels and choose allergen-free alternatives if needed.
- → Can I make this gluten-free?
Yes. Use tamari or gluten-free soy sauce instead of regular soy sauce, and verify your sweet chili sauce brand is certified gluten-free. All other ingredients are naturally gluten-free, making adaptation straightforward.