Sweet Chili Chicken Bowl

My kitchen was a mess of half-chopped vegetables when I realized I had twenty minutes before everyone showed up for dinner. I needed something that looked impressive but didn't require me to be a culinary genius. That's when I threw together what became my go-to sweet chili chicken bowl. The glaze bubbled and clung to the chicken while rice steamed quietly on the back burner, and somehow it all came together like I'd planned it from the start.

I made this for my neighbor who'd just had a baby, and she texted me later asking if I'd bottled the sauce separately. She said her husband scraped the bowl clean and asked when I was cooking again. It's one of those meals that makes you look generous and capable, even when you're just winging it with pantry staples and a bottle of sweet chili sauce.

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 clock.
• Vegetable oil (1 tbsp): A neutral oil with a high smoke point keeps the chicken from sticking and gives you a nice sear without any burnt flavor.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Just enough seasoning to let the chicken taste like chicken before the glaze takes over.
• Sweet chili sauce (120 ml): The star of the show, tangy and sweet with a gentle heat that doesn't scare anyone off.
• Soy sauce (1 tbsp): Adds that salty, umami depth that makes the glaze taste more complex than it actually is.
• Rice vinegar (1 tbsp): Brightens everything up and cuts through the sweetness so the glaze doesn't feel cloying.
• Fresh ginger (1 tsp, grated): A little zing that makes the whole kitchen smell like you know what you're doing.
• Garlic (1 clove, minced): Because garlic makes everything better, and this is no exception.
• Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it turns the glaze into a shiny, clingy coating that photographs like a dream.
• Jasmine or long-grain white rice (240 g): Fluffy, fragrant, and the perfect neutral base to soak up all that glaze.
• Water (480 ml) and salt (1/2 tsp): For cooking the rice until it's tender and just right.
• Broccoli florets (300 g): Bright green, crisp-tender, and the easiest way to pretend you're eating a balanced meal.
• Sesame oil (1/2 tsp): A drizzle over the broccoli adds a toasty, nutty finish that feels fancy.
• Green onions (2 tbsp, sliced): Fresh, sharp, and they make everything look like it came from a bowl shop.
• Sesame seeds (1 tsp): Optional, but they add a little crunch and a lot of visual appeal.

Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 12 to 15 minutes until the grains are tender and the water is absorbed.

Prepare the Broccoli:

Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender. Drizzle with sesame oil if you want that extra layer of flavor, then set them aside.

Cook the Chicken:

Heat the vegetable oil in a large skillet or wok over medium-high heat, season the chicken with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until the pieces are golden and cooked through. The chicken should have a nice sear on the edges.

Make the Sweet Chili Glaze:

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

Assemble the Bowls:

Divide the rice among four bowls, then top each with steamed broccoli and sweet chili chicken. Finish with sliced green onions and a sprinkle of sesame seeds for that final touch.

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The first time I served this, my friend's kid who claimed to hate vegetables ate all the broccoli off his plate without complaining. His mom looked at me like I'd performed a miracle. I think it's the glaze, the way it sneaks onto everything and makes even the healthy stuff taste like a treat.

Swapping Proteins and Vegetables

I've made this with tofu pressed and cubed, and it soaked up the glaze like a sponge. Shrimp works beautifully too, cooking even faster than chicken and turning pink and glossy in minutes. If you have snap peas, bell peppers, or zucchini hanging around, toss them in with the broccoli for extra color and crunch.

Making It Ahead

You can cook the rice and chicken a day ahead and store them separately in the fridge. When you're ready to eat, reheat the chicken gently in a skillet with a splash of water to loosen the glaze, and the rice in the microwave with a damp paper towel on top. Steam fresh broccoli right before serving so it stays bright and crisp.

Serving and Pairing

This bowl is complete on its own, but sometimes I'll add a fried egg on top with a runny yolk that mixes into the rice. A cold lager or a slightly sweet Riesling cuts through the richness and heat of the glaze. If you're feeding a crowd, set out the components separately and let everyone build their own bowl.

• A drizzle of sriracha or chili oil on top adds extra heat for anyone who likes it spicy.
• Pickled vegetables on the side bring a tangy contrast that keeps each bite interesting.
• Leftover glaze can be stored in the fridge for up to a week and used on grilled vegetables or rice bowls.

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This bowl has saved more weeknights than I can count, and it never feels boring. I hope it becomes one of those recipes you reach for when you need something quick, colorful, and satisfying without a lot of fuss.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can cook all components separately and refrigerate them for up to 3 days. Reheat gently before assembling. For best results, prepare the glaze fresh and combine with chicken just before serving to maintain the glossy coating.

→ What can I use instead of jasmine rice?

Jasmine rice can be swapped for long-grain white rice, brown rice, or even cauliflower rice for a lower-carb option. Adjust cooking times accordingly, as brown rice requires about 45 minutes to cook.

→ How do I prevent the chicken from drying out?

Use boneless, skinless thighs instead of breast meat, as they remain more moist. Don't overcook—aim for an internal temperature of 165°F. Cutting chicken into uniform bite-size pieces ensures even cooking throughout.

→ Is this gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce and verifying that your sweet chili sauce contains no wheat. Always check label ingredients, as some commercial sauces may contain hidden gluten.

→ What vegetables work well as substitutions?

Snap peas, bell peppers, carrots, bok choy, or mushrooms pair beautifully with the sweet chili glaze. Steam or stir-fry heartier vegetables like carrots alongside the chicken for optimal texture.

→ How can I thicken the sauce more?

The cornstarch slurry (cornstarch mixed with water) creates a glossy, thickened consistency. For extra thickness, increase the slurry ratio to 1.5 tsp cornstarch with 2 tsp water, or simmer the glaze slightly longer.