Sweet Chili Chicken Bowl (Printer Version)

Tender chicken glazed in tangy-sweet chili sauce with jasmine rice and crisp broccoli. A vibrant, satisfying Asian-inspired main dish.

# 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

→ 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

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 teaspoon sesame seeds

# How to Make It:

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 Advice:

01 -
  • Everything cooks in under 35 minutes, so you can have a restaurant-style bowl on the table faster than ordering takeout.
  • The sweet chili glaze is tangy, a little spicy, and glossy enough to make you feel like a cooking show host.
  • It's flexible enough to swap proteins or pile on whatever vegetables are lurking in your crisper drawer.
  • Cleanup is minimal because you're working with just a few pans and straightforward steps.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky grains instead of fluffy separate ones.
  • If your glaze looks thin and runny, the cornstarch slurry is your best friend and takes less than two minutes to work its magic.
  • Overcrowding the pan when you cook the chicken will steam it instead of searing it, so give those pieces some space.
03 -
  • Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds an extra layer of flavor that's worth the wait.
  • Use a wok if you have one because the high sides make tossing the chicken in the glaze so much easier without flinging sauce everywhere.
  • Taste the glaze before you pour it over the chicken and adjust the vinegar or soy sauce to match your preference.
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