Sweet Chili Chicken Bowl (Printable)

Tender chicken glazed in tangy-sweet chili sauce with steamed rice and broccoli. Vibrant, satisfying, and ready in 35 minutes.

# Required Ingredients:

→ 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

→ Rice

11 - 1 1/4 cups jasmine or long-grain white rice
12 - 2 cups water
13 - 1/2 teaspoon salt

→ Vegetables

14 - 10 oz 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 pieces with salt and pepper. Add chicken 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 glaze 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 portion with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds.

# Expert Suggestions:

01 -
  • Everything cooks in under 35 minutes, so you can have dinner on the table before anyone starts snacking on cereal.
  • The sweet chili glaze clings to the chicken in a way that makes every bite taste intentional, not like something you threw together in a hurry.
  • It is endlessly adaptable, you can swap the protein, toss in whatever vegetables need using, and it still works beautifully.
02 -
  • Cut the chicken into small, even pieces so they cook quickly and evenly, large chunks will dry out on the outside before the inside is done.
  • Do not skip rinsing the rice, it removes excess starch and keeps the grains from turning gummy and clumping together.
  • Add the cornstarch slurry only if you want a thicker glaze, the sauce is perfectly delicious on its own and adding too much can make it gloppy.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking, it adds flavor and helps the glaze stick even better.
  • Use day-old rice if you have it, it reheats beautifully and holds its shape better in the bowl than freshly cooked rice.
  • Taste the glaze before adding it to the chicken, some sweet chili sauces are sweeter or spicier than others, and you can adjust with more soy sauce or vinegar to suit your preference.
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