Sweet Chili Chicken Bowl (Printable)

Tender chicken in tangy-sweet chili glaze with steamed rice and broccoli. Easy Asian-inspired main dish for four servings.

# 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 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper

→ Sweet Chili Glaze

05 - 0.5 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, optional for thickening

→ Rice

11 - 1.25 cups jasmine or long-grain white rice
12 - 2 cups water
13 - 0.5 teaspoon salt

→ Vegetables

14 - 10 oz broccoli florets
15 - 0.5 teaspoon sesame oil, optional

→ Garnish

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

# 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 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 and 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 Suggestions:

01 -
  • The sauce is so easy to whisk together that you'll wonder why you ever bought jarred stir-fry glaze.
  • Everything cooks in under half an hour, leaving you time to actually sit down and eat.
  • The chicken stays juicy and the broccoli keeps its crunch, so every bite has texture.
  • It reheats beautifully for lunch the next day, which means less food waste and more convenience.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Pull the broccoli off the heat as soon as it turns bright green, because it keeps cooking even after you remove it from the steamer.
  • If the sauce tastes too sweet, add an extra splash of rice vinegar or soy sauce to balance it out.
  • Cut the chicken into even-sized pieces so they cook at the same rate and you don't end up with some dry and some undercooked.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it brings out a deeper, nuttier flavor.
  • If your sweet chili sauce is too mild, stir in a pinch of red pepper flakes or a few drops of hot sauce to give it more personality.
  • Use a slotted spoon to serve the chicken so you can drizzle extra glaze over each bowl without making the rice soggy.
  • Keep a small jar of grated ginger in the freezer so you always have it on hand for quick weeknight cooking.
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