Sweet Chili Chicken Bowl (Printable Version)

Tender chicken glazed in sweet chili sauce, served over jasmine rice and steamed broccoli for a vibrant, satisfying meal.

# 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

# Directions:

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 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 Suggestions:

01 -
  • It comes together faster than takeout and tastes just as vibrant and satisfying.
  • The sweet chili glaze clings to every piece of chicken without feeling heavy or overly sticky.
  • You can prep the rice and broccoli while the chicken cooks, so everything finishes at the same time.
  • It's flexible enough to swap proteins or add whatever vegetables are sitting in your crisper drawer.
02 -
  • Rinsing the rice is not optional, it removes the starch that makes rice gummy and clumpy instead of light and fluffy.
  • If you skip the cornstarch slurry, the glaze will be thinner and more saucy, which is fine if you like it that way, but the slurry gives it that sticky takeout shine.
  • Don't add the glaze to cold chicken or it won't coat evenly, the pan should still be hot so the sauce sizzles and thickens on contact.
03 -
  • Marinating the chicken in a tablespoon of soy sauce for fifteen minutes before cooking adds an extra layer of savory flavor that makes a noticeable difference.
  • Grate the ginger on a microplane instead of chopping it, the finer texture distributes the flavor more evenly and prevents fibrous bits in the glaze.
  • If your sweet chili sauce is too sweet, add an extra splash of rice vinegar or a squeeze of lime to bring it back into balance.
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