Save to Pinterest The smell of ginger and garlic hitting a hot pan always pulls me back to a weeknight when I had twenty minutes, a fridge full of random staples, and four hungry people at the table. I grabbed chicken thighs, a bottle of sweet chili sauce I'd been hoarding, and whatever vegetables looked alive. What came together was this glossy, sticky bowl that had everyone quiet for the first five minutes. No one expected something this satisfying to happen so fast.
I made this for a friend who claimed she didn't like chicken breast because it always came out dry. I used thighs that time, let them sear undisturbed, and watched her go back for seconds without a word. She texted me two days later asking for the recipe. That's when I knew this one was a keeper.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook slightly, but breasts work beautifully if you don't walk away mid sear.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken brown without burning the garlic later.
- Salt and black pepper (1/2 tsp, 1/4 tsp): Season the chicken before it hits the pan so the flavor goes deeper than the glaze.
- Sweet chili sauce (120 ml): The backbone of the glaze, offering heat and sweetness without any measuring or mixing from scratch.
- Soy sauce (1 tbsp): Adds umami and saltiness that balances the sugar in the chili sauce.
- Rice vinegar (1 tbsp): Cuts through richness and keeps the glaze from feeling one note.
- Fresh ginger (1 tsp, grated): Grate it fine so it melts into the sauce instead of leaving fibrous bits.
- Garlic (1 clove, minced): One clove is enough to perfume the glaze without overpowering the chili sauce.
- Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but it turns the glaze glossy and clingy instead of runny.
- Jasmine or long grain white rice (240 g): Jasmine has a subtle floral note that pairs beautifully with the sweet heat.
- Water (480 ml): Use the right ratio and your rice will be fluffy, not gummy.
- Broccoli florets (300 g): Steam them just until they turn bright green and still have a little snap.
- Sesame oil (1/2 tsp): A few drops after steaming makes the broccoli taste like it came from a restaurant.
- Green onions (2 tbsp, sliced): Fresh, sharp, and pretty scattered over the top.
- Sesame seeds (1 tsp): Toasted seeds add a nutty crunch that finishes each bite.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, which removes excess starch and prevents clumping. Combine rice, water, and salt in a saucepan, bring to a boil, then cover and simmer on low for twelve to fifteen minutes until the water is absorbed and the grains are tender.
- Prepare the Broccoli:
- Steam the florets over boiling water for three to four minutes until they turn bright green and just tender. Drizzle with sesame oil if you want a hint of richness, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium high heat, season the chicken with salt and pepper, and add it in a single layer. Let it sear undisturbed for a couple of minutes so it browns, then stir occasionally until golden and cooked through, about five to six minutes total.
- 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. If you want a thicker, glossier sauce, stir in the cornstarch slurry and simmer for one to two minutes until it clings to the chicken.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, top each with steamed broccoli and sweet chili chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while everything is hot and fragrant.
Save to Pinterest One evening I plated this for my partner after a long shift, and he ate it standing at the counter before I even sat down. He said the glaze tasted like takeout, but better because he could actually taste the ginger. That's the moment I stopped ordering delivery on busy nights.
Swapping Proteins
I've made this with cubed tofu pressed dry and seared until the edges crisped, and with shrimp that cooked in under four minutes. Both soaked up the glaze beautifully. If you use tofu, add an extra minute to the sear so it develops a crust, and if you use shrimp, pull them off the heat as soon as they curl and turn pink.
Adding More Vegetables
Snap peas and thinly sliced bell peppers can go straight into the pan with the broccoli or tossed in during the last minute of cooking the chicken. I once added shredded carrots for color and they softened just enough without turning mushy. The glaze coats everything equally, so pile in whatever needs using up.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I reheat them in a skillet with a splash of water to loosen the glaze, or in the microwave covered with a damp paper towel so the rice doesn't dry out. Sometimes I add a squeeze of lime and extra green onions to freshen it up.
- Store rice, chicken, and vegetables in separate containers if you want to mix and match later.
- Freeze cooked chicken in the glaze for up to two months, then thaw and reheat gently.
- Make a double batch of glaze and keep it in the fridge for quick weeknight stir fries.
Save to Pinterest This bowl has saved more weeknights than I can count, and it never feels like I'm settling for something quick. It tastes like care, even when you're moving fast.
Common Recipe Questions
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform, bite-size pieces and cook over medium-high heat for only 5-6 minutes until just cooked through. Avoid overcooking by checking that the internal temperature reaches 165°F (74°C). The sweet chili glaze also helps retain moisture once added.
- → Can I prepare this ahead of time?
You can cook the rice and marinate the chicken up to 4 hours in advance. Cook the chicken and assemble the bowls just before serving to maintain the best texture and temperature. Store components separately in airtight containers.
- → What's the best way to thicken the sauce?
Mix cornstarch with water to create a slurry, then stir it into the glaze after the chicken is cooked. Simmer for 1-2 minutes until the sauce becomes glossy and thickened. This optional step creates a more luxurious coating on the chicken.
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw it first and pat dry, or steam directly from frozen for 4-5 minutes. Drain any excess water before assembling bowls to prevent the rice from becoming soggy.
- → What proteins can I substitute for chicken?
Tofu, shrimp, or pork work beautifully in this dish. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes, while pressed tofu needs only 3-4 minutes to warm through. The sweet chili glaze complements all these proteins equally well.
- → Is this dish naturally gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce and verifying your sweet chili sauce label. Most commercial sweet chili sauces contain wheat, so read labels carefully or use a certified gluten-free version.