Save to Pinterest The sweet chili chicken bowl landed on my table during a week when I needed something fast but felt tired of the usual rotation. I grabbed a bottle of sweet chili sauce I'd been hoarding in the pantry and decided to see what would happen if I let it do most of the work. The chicken turned glossy and sticky in minutes, and the whole dish came together before I even had time to second-guess myself. It's been my go-to ever since when I want something that tastes thoughtful without the fuss.
I made this for my sister one evening when she stopped by unannounced, and she stood at the counter eating straight from the skillet before I could even plate it. She kept asking what was in the glaze, convinced I'd done something complicated, but it was just the sauce, a splash of soy, and a little ginger. That's when I realized how deceptively impressive this bowl looks and tastes for how simple it actually is. Now she texts me every few weeks asking if I'm making it again.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and are more forgiving if you overcook them slightly, but breasts work beautifully if you keep an eye on the heat.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point keeps the chicken from sticking and helps it brown without burning.
- Sweet chili sauce (120 ml): This is the backbone of the glaze, offering sweetness, tang, and a gentle kick all in one bottle.
- Soy sauce (1 tbsp): Adds depth and saltiness that balances the sweetness and makes the glaze taste more complex than it is.
- Rice vinegar (1 tbsp): Cuts through the richness and brightens the whole dish with a subtle sharpness.
- Fresh ginger (1 tsp, grated): A little warmth and spice that makes the glaze feel fresh rather than flat.
- Garlic (1 clove, minced): Because garlic makes everything better, and it blooms beautifully in the hot glaze.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it transforms the sauce into something glossy and clingy that coats every bite.
- Jasmine or long-grain white rice (240 g): Fluffy, neutral, and perfect for soaking up extra glaze at the bottom of the bowl.
- Broccoli florets (300 g): Steamed just until tender, they add color, crunch, and a fresh contrast to the rich chicken.
- Sesame oil (1/2 tsp): A light drizzle over the broccoli adds a toasty, nutty note that ties everything together.
- Green onions (2 tbsp, sliced): Bright, sharp, and the perfect fresh garnish to finish the bowl.
- Sesame seeds (1 tsp): Completely optional, but they add a nice visual touch and a subtle crunch.
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 let it simmer for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Prepare the Broccoli:
- Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender. Drizzle with sesame oil if you like and set aside while you finish the chicken.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet or wok over medium-high heat, season the chicken with salt and pepper, then add it to the pan. Stir occasionally and cook for 5 to 6 minutes until the pieces are golden on the outside and cooked through.
- 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. Stir well to coat every piece, and if you want a thicker sauce, add the cornstarch slurry and simmer for 1 to 2 minutes until it becomes glossy and clings to the chicken.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top each with steamed broccoli and the glazed chicken. Finish with a sprinkle of sliced green onions and sesame seeds for a little color and crunch.
Save to Pinterest I'll never forget the night I served this to a friend who swore she didn't like chicken breast because it was always too dry. She took one bite, paused, and asked if I'd used thighs instead. When I told her it was breast, she looked genuinely surprised and went back for seconds without saying another word. It reminded me that sometimes it's not the ingredient itself, but how you treat it that makes all the difference.
Choosing Your Protein
Chicken thighs are more forgiving because they have a bit more fat, which keeps them juicy even if you leave them on the heat a little too long. If you're using breasts, cut them into even-sized pieces so they cook at the same rate and don't dry out on the edges while the centers catch up. You can also swap in firm tofu or shrimp if you want a different texture, just adjust the cooking time so the tofu gets crispy or the shrimp turn pink and opaque. I've even used leftover rotisserie chicken in a pinch, just toss it in the glaze and warm it through.
Getting the Glaze Just Right
The glaze should coat the back of a spoon lightly, not run off like water or cling like syrup. If it's too thin, the cornstarch slurry will fix it in seconds, but add it slowly and stir constantly so you don't end up with lumps. I learned the hard way that adding the slurry while the pan is off the heat doesn't work, it needs to be bubbling gently to activate the cornstarch and thicken properly. Fresh ginger makes a noticeable difference here, the jarred stuff just doesn't have the same bright, sharp flavor that cuts through the sweetness.
Serving and Storing
This bowl tastes best when everything is warm and freshly assembled, but leftovers hold up surprisingly well in the fridge for up to three days. Store the rice, chicken, and broccoli separately so the rice doesn't get soggy and the broccoli stays crisp. When you reheat, add a splash of water to the chicken and warm it gently in a skillet or microwave so the glaze loosens up and coats everything again.
- If you're meal prepping, double the chicken and glaze so you have extra protein ready for quick lunches.
- Swap the broccoli for snap peas, bell peppers, or bok choy depending on what's in season or what you have on hand.
- A squeeze of lime juice over the finished bowl adds a fresh, bright note that makes the whole dish feel even lighter.
Save to Pinterest This bowl has become one of those recipes I turn to when I want something reliable, colorful, and satisfying without spending an hour in the kitchen. It's proof that a few good ingredients and a little attention can turn a simple weeknight dinner into something you actually look forward to eating.
Recipe Questions
- → Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work wonderfully and offer more flavor and juiciness. They may require an extra minute or two of cooking time, so aim for 6-7 minutes total until golden and cooked through.
- → How do I achieve a thicker glaze?
Mix cornstarch with water to create a slurry and stir it into the sauce after adding it to the cooked chicken. Simmer for 1-2 minutes until the glaze becomes glossy and thickened to your preferred consistency.
- → What's the best way to cook rice without a rice cooker?
Rinse rice under cold water, combine with the specified water and salt in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until tender. Let stand covered for 5 minutes before fluffing with a fork.
- → Can I make this dairy-free?
Yes, this dish is naturally dairy-free. Simply ensure your sweet chili sauce is dairy-free by checking the label, and use vegetable oil for cooking. All other ingredients are plant-based or meat-based without dairy.
- → What vegetables pair well with this dish?
Snap peas, bell peppers, and bok choy work beautifully. You can add them raw to the bowl, steam them with the broccoli, or stir-fry them with the chicken for added color and nutrition.
- → How far in advance can I prepare components?
Cook rice and broccoli up to a day ahead and store in the refrigerator. Cook the chicken and prepare the glaze just before serving for the best flavor and texture. Marinate chicken up to 15 minutes before cooking for enhanced depth.