Sweet Chili Chicken Bowl (Printable)

Tender chicken in tangy-sweet chili glaze served over steamed rice and broccoli. Quick, satisfying 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 (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 oz 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 rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to 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 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 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 small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic. Pour over cooked chicken. 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 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 40 minutes, so you can have dinner ready even on your busiest nights.
  • The sweet and tangy glaze clings to every piece of chicken without needing a marinade or complicated sauce work.
  • It feels like takeout but costs a fraction of the price and uses ingredients you probably already have.
  • You can swap the protein or add whatever vegetables are sitting in your fridge without changing the heart of the dish.
02 -
  • Don't skip rinsing the rice or it will turn out sticky and clumpy instead of light and fluffy.
  • Add the cornstarch slurry only after the chicken is fully coated in sauce, or it will seize up and turn gummy instead of glossy.
  • Steam the broccoli just until it's bright green, because it will keep cooking from residual heat and turn mushy if you overdo it.
  • Use medium-high heat for the chicken so it browns nicely without drying out or sticking to the pan.
03 -
  • Pat the chicken dry with a paper towel before seasoning it so it browns instead of steams in the pan.
  • Taste the glaze before pouring it over the chicken and adjust the soy sauce or vinegar to your preference, since brands vary in sweetness and saltiness.
  • Let the rice rest for five minutes after cooking with the lid on so the steam finishes the job and every grain turns out perfectly fluffy.
  • If you like heat, add a pinch of red pepper flakes or a drizzle of sriracha to the glaze for a spicy kick.
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