Sweet Chili Chicken Bowl (Print Version)

Succulent chicken coated in sweet chili glaze, paired with fluffy jasmine rice and steamed broccoli for a vibrant, satisfying meal.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Sweet Chili Glaze

05 - 1/2 cup sweet chili sauce
06 - 1 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tsp grated fresh ginger
09 - 1 clove garlic, minced
10 - 1 tsp cornstarch mixed with 2 tsp water for thickening (optional)

→ Rice

11 - 1 1/4 cups jasmine or long-grain white rice
12 - 2 cups water
13 - 1/2 tsp salt

→ Vegetables

14 - 10 oz broccoli florets
15 - 1/2 tsp sesame oil (optional)

→ Garnish

16 - 2 tbsp sliced green onions
17 - 1 tsp sesame seeds (optional)

# Directions:

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 bowls. Top each with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes just as good, if not better.
  • The sweet-tangy glaze is the kind of flavor that makes you scrape the bowl clean.
  • You can easily swap proteins or add whatever vegetables are sitting in your crisper drawer.
  • Leftovers reheat beautifully, which means lunch is already sorted.
02 -
  • Don't skip rinsing the rice, the first time I didn't, it turned gummy and sticky in a bad way.
  • If your glaze tastes too sweet, add an extra splash of rice vinegar or soy sauce to balance it out.
  • Cook the chicken in batches if your pan is small, overcrowding drops the temperature and you lose that golden crust.
  • The cornstarch slurry is optional, but it's the difference between sauce that pools at the bottom and sauce that hugs the chicken.
03 -
  • Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds an extra layer of flavor.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
  • Grate the ginger with a microplane or the small holes of a box grater, it disappears into the sauce and spreads the flavor evenly.
  • Let the rice rest covered for five minutes after cooking, it makes it fluffier and easier to fluff with a fork.
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