Save My weeknight dinners used to end in a pile of takeout boxes until I started throwing together this bowl on autopilot. The glossy chili glaze clings to every piece of chicken, and the broccoli stays bright and snappy if you don't overcook it. I love how the sweet and tangy flavors wake up plain rice without needing a complicated sauce or a dozen ingredients. It comes together fast enough that I can make it after work without feeling like I'm tied to the stove. Now it's the meal I turn to when I want something that tastes indulgent but doesn't wreck my evening.
I first made this for a friend who claimed she hated broccoli, and she scraped her bowl clean. She kept asking what was in the sauce, convinced there was some secret ingredient I wasn't sharing. The truth is, it's just the balance of sweet chili sauce, soy, and a little ginger that makes it addictive. Since then, I've served it to picky eaters, hungry teenagers, and skeptical relatives, and it always wins them over. There's something satisfying about watching people go back for seconds when you know the recipe is this straightforward.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work great if you watch the timing.
- Vegetable oil (1 tbsp): Keeps the chicken from sticking and helps it brown evenly without adding heavy flavor.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the glaze shine without competing for attention.
- Sweet chili sauce (120 ml): The backbone of the glaze, bringing both sweetness and a gentle kick that's never too spicy.
- Soy sauce (1 tbsp): Adds saltiness and depth, balancing out the sweetness so the sauce doesn't taste like candy.
- Rice vinegar (1 tbsp): A splash of tanginess that cuts through the richness and keeps the glaze lively.
- Fresh ginger (1 tsp, grated): Brings warmth and a little zing that makes the sauce taste fresher than anything from a bottle.
- Garlic (1 clove, minced): A must for savory depth, and it smells incredible when it hits the hot pan.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional but helpful if you want a thicker, glossier sauce that clings to every piece of chicken.
- Jasmine or long-grain white rice (240 g): Fluffy and neutral, it soaks up the sauce without getting mushy.
- Water (480 ml) and salt (1/2 tsp): All you need to cook perfect rice that doesn't stick or clump.
- Broccoli florets (300 g): Steam them just until bright green so they stay crisp and don't turn into mush.
- Sesame oil (1/2 tsp, optional): A quick drizzle over the broccoli adds a nutty aroma that makes the whole bowl feel more complete.
- Sliced green onions (2 tbsp): Fresh, sharp, and pretty, they add a pop of color and a little bite.
- Sesame seeds (1 tsp, optional): Toasted sesame seeds add a subtle crunch and make the bowl look restaurant-quality.
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 to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender, then let it stand covered for 5 minutes and fluff with a fork.
- Prepare the Broccoli:
- Steam broccoli florets over boiling water for 3 to 4 minutes until bright green and just tender. Drizzle with sesame oil if you like and set aside so they stay warm but not soggy.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat, season chicken with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The chicken should have a little color on the edges for extra flavor.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl, then pour over the cooked chicken and stir to coat. If you want a thicker sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until glossy.
- Assemble the Bowls:
- Divide rice among four bowls, top each with steamed broccoli and sweet chili chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while everything is hot and the sauce is still glossy.
Save The first time I doubled this recipe for a dinner party, I realized how easy it was to scale up without losing quality. Everyone built their own bowls at the table, piling on extra green onions and sesame seeds like toppings at a sundae bar. It turned into one of those relaxed, laugh-filled meals where the food was simple but the conversation lasted for hours. I've been making big batches ever since, because it's the kind of dish that brings people together without stressing out the cook.
Choosing Your Protein
Chicken thighs are more forgiving and stay juicier, but breasts work if you're watching fat content or prefer a leaner bite. I've swapped in tofu for a vegetarian version, pressing it well and cutting it into cubes so it crisps up in the pan. Shrimp is another great option if you want something that cooks even faster, just toss them in for 3 to 4 minutes until pink. Whatever protein you choose, make sure it's cut into uniform pieces so the glaze coats evenly and everything finishes cooking at the same time.
Making It Your Own
This bowl is a blank canvas for whatever vegetables you have on hand. I've added snap peas, bell peppers, and even shredded carrots when I needed to clean out the crisper drawer. You can toss in a handful of cashews or peanuts for crunch, or drizzle sriracha over the top if you like more heat. Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds extra flavor, but it's not essential if you're short on time. The beauty of this recipe is that it adapts to your mood and your pantry without losing its essential character.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or on the stovetop. I like to add a splash of water or broth when reheating to loosen the sauce and keep the chicken from drying out. The rice and broccoli hold up well, though the broccoli may soften slightly, so if you're meal prepping, consider storing it separately and adding it fresh. This bowl is one of those rare dishes that tastes just as good the next day, which makes it perfect for lunches or quick dinners when you don't want to start from scratch.
- Store components separately if you want the broccoli to stay crisp and the rice fluffy.
- Reheat gently with a splash of water to revive the glaze and keep everything moist.
- Pack extra garnishes on the side so you can freshen up each serving with new green onions and sesame seeds.
Save This bowl has become my go-to when I want something that feels special without requiring a long list of steps or hard-to-find ingredients. It's proof that simple food, done right, can be just as satisfying as anything complicated.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can cook the rice and broccoli in advance and store them in the refrigerator for up to 3 days. Cook the chicken and prepare the glaze fresh for best flavor and texture. Simply reheat the components and assemble when ready to serve.
- → What can I substitute for chicken?
Tofu, shrimp, or turkey work excellently as substitutes. Use the same cooking times for shrimp, and increase cooking time slightly for tofu to achieve a golden exterior. Adjust seasoning to taste.
- → How do I thicken the sweet chili sauce?
Mix cornstarch with water to create a slurry and stir it into the sauce while simmering. This creates a glossy, thickened coating on the chicken within 1-2 minutes. Alternatively, reduce the sauce over medium heat until it reaches desired thickness.
- → Is this dish gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce, and verifying that your sweet chili sauce brand is gluten-free. Always check labels for cross-contamination warnings.
- → What vegetables can I add to this bowl?
Snap peas, bell peppers, carrots, and bok choy are excellent additions. Steam harder vegetables like carrots separately for 4-5 minutes before assembling. Softer vegetables like snap peas can be added raw or lightly steamed.
- → Can I marinate the chicken beforehand?
Yes, marinating chicken in soy sauce for 15 minutes before cooking deepens the flavor profile. You can marinate for up to 2 hours in the refrigerator for even more intense seasoning.