Sweet Chili Chicken Bowl (Printable)

Tender glazed chicken with sweet chili sauce, jasmine rice, and steamed 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 for thickening, optional

→ 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

# How-To:

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 serving 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, most of it hands off while the rice steams.
  • The sweet chili glaze tastes like takeout but you control the heat, sweetness, and salt.
  • It reheats beautifully for lunch the next day, sometimes even better once the flavors settle in.
  • You can swap the protein or vegetables based on what's actually in your kitchen right now.
02 -
  • Don't skip rinsing the rice, I learned this the hard way when my first batch turned into a sticky clump instead of fluffy grains.
  • Add the cornstarch slurry slowly while stirring, too much at once and the sauce can turn gluey instead of glossy.
  • Let the rice rest covered for 5 minutes after cooking, lifting the lid too early releases steam and leaves the bottom undercooked.
03 -
  • Toast the sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, it brings out their nutty flavor and makes them taste richer.
  • If your sweet chili sauce is too mild, stir in a pinch of red pepper flakes or a drizzle of sriracha to the glaze for extra heat.
  • Cut the chicken into uniform pieces so they cook evenly, nothing worse than some pieces being dry while others are still undercooked.
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