Sweet Chili Chicken Bowl (Print view)

Glazed chicken in sweet chili sauce with steamed rice and broccoli. Easy, satisfying Asian-inspired main dish for four.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 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 to 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 to 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 the cooked chicken. Stir well to coat. If a thicker sauce is desired, stir in the cornstarch slurry and simmer for 1 to 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 Suggestions:

01 -
  • Everything cooks in under forty minutes, most of it hands off while rice steams.
  • The glaze clings to every piece of chicken without feeling heavy or overly sweet.
  • You can swap proteins or vegetables based on whats in your crisper drawer.
  • It reheats beautifully for lunch the next day, sometimes tasting even better.
02 -
  • Do not crowd the pan when searing chicken or it will steam instead of brown.
  • Add the cornstarch slurry only after the sauce is hot or it will clump.
  • Rinse your rice or your bowl will turn into a sticky mess instead of fluffy grains.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for fifteen minutes before cooking for deeper flavor.
  • Toast sesame seeds in a dry pan for thirty seconds until golden and fragrant before sprinkling.
  • Use low sodium soy sauce if your sweet chili sauce is already salty to avoid an overpowering taste.
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