Sweet Chili Chicken Bowl (Printable)

Tender chicken in tangy-sweet chili glaze with steamed rice and broccoli. Easy 35-minute Asian-inspired main dish.

# What You 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

→ 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 the rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 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 to 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 to 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 the cooked chicken. Stir well to coat. If a thicker sauce is desired, stir in the cornstarch slurry and simmer for 1 to 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 Tips:

01 -
  • The sweet chili glaze clings to every piece of chicken with a sticky, glossy finish that tastes like takeout but costs a fraction of the price.
  • Everything cooks in under 40 minutes, leaving you time to sit down and actually enjoy your meal instead of collapsing after cleanup.
  • The bright green broccoli and fluffy rice make each bowl look like something you'd order at a restaurant, not something you threw together on a Wednesday.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of separate, fluffy grains that hold their shape in the bowl.
  • If you add the cornstarch slurry, stir it constantly for a minute or two or it will clump and turn the glaze lumpy instead of smooth and glossy.
  • Pull the broccoli off the heat when it's still bright green and slightly firm because it will continue to soften from residual heat and you want it crisp, not mushy.
03 -
  • Cut the chicken into uniform bite-size pieces so they cook evenly and you don't end up with some pieces dry and others undercooked.
  • Use a hot pan when you add the chicken so it sears quickly and develops a golden crust instead of steaming and turning pale.
  • Taste the glaze before you pour it over the chicken and adjust the soy sauce or vinegar to match your preference for salty or tangy notes.
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