Save to Pinterest The aroma of ginger and garlic hitting hot oil is what hooked me on this bowl. I was trying to clean out my fridge on a Tuesday night, staring at leftover rice and a bottle of sweet chili sauce I'd bought for spring rolls weeks earlier. What started as a pantry rescue turned into something I now crave at least twice a month. The glaze clings to the chicken in a way that makes every bite satisfying without feeling heavy.
I made this for a friend who swore she didn't like chicken breast because it always turned out dry. She watched me cook it fast and hot, letting it get golden before tossing it in the glaze. When she went back for seconds, I knew I'd converted her. Now she texts me photos every time she makes it herself, usually with some variation like adding bell peppers or using shrimp instead.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier, but breasts work perfectly if you don't overcook them, I cut mine into bite-size pieces so they cook fast and soak up more glaze.
- Vegetable oil (1 tbsp): Keeps the chicken from sticking and helps it get that golden edge, any neutral oil works fine.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the glaze shine without competing.
- Sweet chili sauce (120 ml): The star of the dish, it brings sweet heat and tang all at once, I buy the kind in the Asian aisle with the rooster on the label.
- Soy sauce (1 tbsp): Adds savory depth and a bit of saltiness that balances the sweetness.
- Rice vinegar (1 tbsp): Brightens everything up and cuts through the richness, don't skip it.
- Fresh ginger (1 tsp grated): The zing you smell when it hits the pan is irreplaceable, jarred ginger just isn't the same.
- Garlic (1 clove, minced): Because garlic makes almost everything better, and this is no exception.
- Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but it turns the sauce glossy and clingy instead of runny.
- Jasmine or long-grain white rice (240 g): Jasmine has a subtle floral aroma that I love, but any white rice will do.
- Water and salt for rice (480 ml and 1/2 tsp): The foundation of the bowl, fluffy and neutral to carry the bold glaze.
- Broccoli florets (300 g): Steamed just until bright green and tender, they add crunch and balance.
- Sesame oil (1/2 tsp, optional): A tiny drizzle over the broccoli makes it taste like restaurant quality.
- Green onions (2 tbsp sliced): Fresh, sharp, and pretty, they're my favorite garnish.
- Sesame seeds (1 tsp, optional): Adds a nutty crunch and makes the bowl look polished.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, this removes excess starch so it doesn't clump. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and 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 are just tender. Drizzle with sesame oil if you want a little extra flavor, then set aside.
- Cook the Chicken:
- Heat 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 and cooked through, don't crowd the pan or they'll steam instead of sear.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl, then pour it over the cooked chicken and stir to coat every piece. If you want a thicker, glossier sauce, stir in the cornstarch slurry and let it simmer for 1 to 2 minutes.
- Assemble the Bowls:
- Divide the rice among four bowls, top each with steamed broccoli and sweet chili chicken. Sprinkle with sliced green onions and sesame seeds for a finishing touch that makes it feel complete.
Save to Pinterest There's something about assembling these bowls that feels like a small victory. The colors, the textures, the way the glaze catches the light, it's simple but it looks like you put in real effort. I started packing these for lunch and my coworkers always ask what smells so good when I heat it up. It's become my go-to when I want to feel like I have my life together, even on days when I really don't.
Swapping Proteins and Vegetables
I've made this with tofu, shrimp, and even leftover rotisserie chicken when I was short on time. Firm tofu works best if you press it first and pan-fry it until crispy. Shrimp cooks in about three minutes, so watch it closely. As for vegetables, snap peas, bell peppers, and zucchini all work beautifully. I once threw in some frozen edamame because that's all I had, and it was delicious.
Making It Ahead and Storing Leftovers
This bowl is meal prep friendly, which is why I often double the recipe on Sunday. Store the rice, chicken, and broccoli in separate containers so nothing gets soggy. The chicken reheats best in a skillet with a splash of water to loosen the glaze. I've kept it in the fridge for up to four days and it still tastes fresh. If you're bringing it for lunch, pack the green onions and sesame seeds separately so they stay crisp.
Adjusting the Heat and Sweetness
Sweet chili sauce can vary wildly in sweetness and spice depending on the brand. If yours is too mild, stir in a pinch of red pepper flakes or a drizzle of sriracha. If it's too sweet, balance it with extra soy sauce or a squeeze of lime. I've also added a teaspoon of honey when my sauce was more spicy than sweet, and it worked perfectly.
- Taste the glaze before you pour it over the chicken so you can tweak it to your liking.
- Keep a bottle of rice vinegar nearby, it's your best friend for cutting sweetness.
- Don't be afraid to adjust as you go, cooking is about making it yours.
Save to Pinterest This bowl has earned a permanent spot in my weekly rotation, and I think it will in yours too. It's quick, flexible, and hits that perfect spot between comforting and exciting.
Recipe FAQs
- → Can I marinate the chicken before cooking?
Yes, marinating the chicken in soy sauce for 15 minutes before cooking adds extra depth of flavor. Pat the chicken dry before adding it to the skillet to ensure proper browning.
- → How do I thicken the sweet chili glaze?
Create a cornstarch slurry by mixing 1 tsp cornstarch with 2 tsp water. After coating the chicken with the sauce, stir in the slurry and simmer for 1–2 minutes until the glaze becomes glossy and thickened.
- → What are good protein substitutes?
Tofu and shrimp work wonderfully as alternatives to chicken. Tofu requires careful handling during cooking to maintain texture, while shrimp cooks even faster than chicken, reducing cooking time to about 3–4 minutes.
- → Can I make this gluten-free?
Absolutely. Use gluten-free soy sauce and verify that your sweet chili sauce is gluten-free by checking the label. Many brands now offer gluten-free options, making this dish easily adaptable for dietary restrictions.
- → How far in advance can I prepare components?
Cook rice up to 2 days ahead and refrigerate. Prepare and cut chicken and vegetables several hours in advance, storing them separately in airtight containers. Mix the glaze ingredients just before cooking for optimal freshness.
- → What vegetables pair well with this dish?
Snap peas, bell peppers, carrots, and bok choy all complement the sweet chili glaze beautifully. Steam or stir-fry them alongside the chicken for added nutrition, color, and texture variation.