Save My neighbor knocked on my door one Tuesday evening holding a jar of homemade sweet chili sauce, insisting I try it with chicken. I was skeptical at first, but that glossy, tangy glaze clinging to seared chicken changed how I thought about weeknight dinners. The balance of heat and sweetness felt both comforting and exciting. Now, whenever I open a bottle of sweet chili sauce, I think of her garden full of peppers and that spontaneous dinner that turned into a weekly ritual.
I made this bowl for my roommate after she had a brutal day at work, and she ate it quietly at the counter without saying a word until the bowl was empty. Then she looked up and asked if I could teach her how to make it. That moment, watching someone find comfort in something I cooked, reminded me why I love feeding people. It wasn't fancy, but it was exactly what she needed.
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 heat and don't walk away mid-sear.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken brown without burning, and you only need enough to coat the pan lightly.
- Sweet chili sauce (120 ml): This is the heart of the glaze, bringing tangy sweetness and a gentle kick that builds with each bite without overwhelming your palate.
- Soy sauce (1 tbsp): Adds salty depth and a rich umami note that balances the sweetness and makes the glaze taste more complex than it actually is.
- Rice vinegar (1 tbsp): Brightens the glaze with a subtle acidity that cuts through the richness and keeps each bite feeling fresh.
- Fresh ginger (1 tsp, grated): A little warmth and zing that wakes up the sauce, and grating it finely ensures it melts into the glaze instead of clumping.
- Garlic (1 clove, minced): One clove is enough to add aromatic backbone without overpowering the sweet chili flavor.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it transforms the sauce into a glossy, restaurant-style coating that clings to the chicken instead of pooling at the bottom of the bowl.
- Jasmine or long-grain white rice (240 g): Jasmine rice has a subtle floral aroma that pairs beautifully with the glaze, and rinsing it first prevents gummy, sticky clumps.
- Broccoli florets (300 g): Steaming them briefly keeps the color vibrant and the texture crisp-tender, adding a fresh contrast to the rich chicken.
- Sesame oil (1/2 tsp, optional): A tiny drizzle over the broccoli adds a nutty aroma that makes the whole bowl smell like something special.
- Green onions (2 tbsp, sliced): A fresh, mild bite that cuts through the sweetness and adds a pop of color on top.
- Sesame seeds (1 tsp, optional): Toasted sesame seeds add a delicate crunch and a hint of nuttiness that makes the bowl feel finished.
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 tightly, and simmer for 12 to 15 minutes until the water is absorbed and the grains are tender and fluffy.
- Prepare the Broccoli:
- Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender, then drizzle with sesame oil if you like. Set them aside while you cook the chicken so they stay warm but don't turn mushy.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat, season the chicken with salt and pepper, then add it to the pan in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until the pieces are golden and cooked through with no pink in the center.
- 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 every piece. If you want a thicker, glossier sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it clings to the chicken like a glaze.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top each with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds, and serve immediately while everything is hot and fragrant.
Save The first time I served this bowl to my partner, he scraped the bowl clean and then used a piece of broccoli to wipe up the last streaks of glaze. He didn't say much, but the satisfied silence and the empty bowl said everything. That's when I knew this recipe wasn't just easy, it was a keeper.
Make It Your Own
Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds an extra layer of savory depth that soaks into the meat. You can also swap the chicken for tofu or shrimp if you want a lighter or plant-based version that still works beautifully with the glaze. I've tossed in snap peas and bell peppers when I had them in the fridge, and the extra crunch and color made the bowls feel even more vibrant and alive.
Storing and Reheating
Store the chicken, rice, and broccoli in separate airtight containers in the fridge for up to three days so the textures stay distinct and nothing gets soggy. When you reheat, warm the chicken and rice in the microwave or on the stovetop, and steam the broccoli briefly or eat it cold for a fresh contrast. The glaze thickens as it cools, so a splash of water or extra sweet chili sauce brings it back to life.
Pairing and Serving Ideas
This bowl pairs beautifully with a dry Riesling or a light lager that doesn't compete with the sweet and tangy glaze. If you want to stretch the meal, serve it with a simple cucumber salad dressed in rice vinegar and a pinch of sugar for a cooling side. I've also spooned the chicken over noodles instead of rice when I wanted something different, and it worked just as well.
- Add a squeeze of lime juice over the finished bowl for a bright, citrusy lift that cuts through the sweetness.
- Sprinkle red pepper flakes on top if you want more heat without changing the glaze recipe.
- Double the glaze and save half in the fridge for drizzling over roasted vegetables or tossing with noodles later in the week.
Save This bowl has become my go-to when I want something that feels special but doesn't require much effort or cleanup. I hope it brings you the same kind of easy comfort and happy, empty bowls it's brought to my table.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, you can cook the rice and steam the broccoli several hours in advance and store them in the refrigerator. Cook the chicken and make the glaze fresh just before serving to maintain the best texture and flavor. Reheat components gently before assembling.
- → What can I substitute for chicken?
Tofu and shrimp are excellent alternatives. Use firm tofu cut into cubes, requiring only 3-4 minutes of cooking. For shrimp, reduce cooking time to 2-3 minutes until pink and cooked through. Both pair wonderfully with the sweet chili glaze.
- → How do I achieve a thicker glaze?
Create a cornstarch slurry by mixing 1 tsp cornstarch with 2 tsp water. After coating the chicken with the glaze sauce, stir in the slurry and simmer for 1-2 minutes. The sauce will thicken and become glossy as it cools slightly.
- → Is this dish gluten-free?
Yes, it can be made gluten-free by using tamari or certified gluten-free soy sauce instead of regular soy sauce. Verify that your sweet chili sauce is gluten-free or choose a brand that guarantees it. All other ingredients are naturally gluten-free.
- → What vegetables work well in this bowl?
Beyond broccoli, try snap peas, bell peppers, bok choy, or carrots. Steam harder vegetables like carrots for 4-5 minutes. Add snap peas and softer vegetables during the last minute of steaming to preserve their crispness and vibrant color.
- → What drink pairs best with this meal?
A dry Riesling complements the sweet chili flavors beautifully while balancing the spice. Light lagers also pair well, as their crisp quality cuts through the richness of the glaze. For non-alcoholic options, consider jasmine tea or ginger ale.