Sweet Chili Chicken Bowl

The sound of the pan sizzling brought my sister into the kitchen, asking what smelled so good. I was testing this bowl for the first time on a random Tuesday, using up leftover rice and a bottle of sweet chili sauce I'd forgotten about. The chicken turned golden, the glaze bubbled into something glossy and fragrant, and she grabbed a fork before I even plated it. That night, it became our go-to for nights when we wanted something fast but didn't want to compromise on flavor.

I made this for a friend who swore she didn't like broccoli. She finished her bowl and asked if there was more in the pan. The trick was getting the broccoli just tender enough to stay bright green, then letting the sesame oil add a whisper of richness. She admitted later that the glaze made everything taste cohesive, like the vegetables belonged there all along. Now she requests this bowl every time she visits.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier if you tend to overcook, but breasts work beautifully if you watch the heat and don't walk away mid-sear.
• Vegetable oil (1 tbsp): A neutral oil with a high smoke point keeps the chicken from sticking and helps it brown evenly without burning.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Simple seasoning that lets the glaze do the talking, but don't skip it or the chicken will taste flat.
• Sweet chili sauce (120 ml): The backbone of this dish, bringing tang, sweetness, and a gentle heat that builds without overwhelming.
• Soy sauce (1 tbsp): Adds umami depth and a salty edge that balances the sweetness of the chili sauce perfectly.
• Rice vinegar (1 tbsp): Brightens the glaze and cuts through richness, keeping every bite lively instead of cloying.
• Fresh ginger (1 tsp grated): A little warmth and spice that makes the glaze feel homemade, not bottled.
• Garlic (1 clove, minced): Fragrant and sharp, it blooms in the pan and ties all the glaze ingredients together.
• Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional but useful if you want a thicker, restaurant-style glaze that clings to the chicken instead of pooling at the bottom.
• Jasmine or long-grain white rice (240 g): Fluffy and slightly fragrant, it soaks up the glaze without getting mushy.
• Water (480 ml) and salt (1/2 tsp): The foundation for perfectly cooked rice that stays light and separate.
• Broccoli florets (300 g): Steamed until just tender, they add color, crunch, and a fresh counterpoint to the glazed chicken.
• Sesame oil (1/2 tsp, optional): A few drops transform plain broccoli into something you actually want to eat.
• Green onions (2 tbsp sliced) and sesame seeds (1 tsp): The final touch that makes the bowl look as good as it tastes.

Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and let it simmer for 12 to 15 minutes until the grains are tender and the water is absorbed.

Prepare the Broccoli:

Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and feel just tender when pierced with a fork. Drizzle with sesame oil if you like, 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.

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. Stir well to coat, and if you want a thicker glaze, add the cornstarch slurry and simmer for 1 to 2 minutes until it turns glossy.

Assemble the Bowls:

Divide the rice among four bowls, then top each with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds.

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One evening, I plated this bowl for my dad, who usually needs a steak to feel satisfied. He ate quietly, then looked up and said it was better than takeout. That moment reminded me that a good bowl doesn't need to be fancy, it just needs balance, color, and a glaze that makes you want to lick the spoon. This dish does all three without trying too hard.

Swaps and Variations

I've made this with tofu instead of chicken, pressing the cubes dry and pan-frying them until crispy before tossing them in the glaze. Shrimp works beautifully too, cooking in half the time and soaking up the sauce like a sponge. If you want more vegetables, snap peas or thinly sliced bell peppers add crunch and sweetness without changing the character of the bowl. On nights when I'm out of jasmine rice, I've used brown rice or even cauliflower rice, adjusting the liquid and cooking time as needed.

Make-Ahead and Storage

This bowl holds up well in the fridge for up to three days, stored in airtight containers with the components kept separate if possible. The chicken and glaze reheat beautifully in the microwave or on the stovetop with a splash of water to loosen the sauce. The rice can be made a day ahead and reheated with a damp paper towel over it to bring back moisture. I don't recommend freezing the broccoli, as it turns limp and loses its vibrant color, but the glazed chicken freezes well for up to two months.

Finishing Touches

The green onions and sesame seeds aren't just decoration, they add a fresh bite and nutty crunch that make each forkful more interesting. I've also drizzled a little extra sweet chili sauce on top for people who like more heat, or added a squeeze of lime for brightness. Sometimes I toast the sesame seeds in a dry pan for 30 seconds to wake up their flavor before sprinkling them over the bowls.

• Taste the glaze before you pour it over the chicken so you can adjust the sweetness or saltiness.
• Let the rice rest covered for 5 minutes after cooking so the steam finishes the job without making it sticky.
• Serve the bowls immediately while the chicken is still warm and glossy.

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This bowl has saved more weeknights than I can count, turning simple ingredients into something that feels like a treat. I hope it becomes one of those recipes you reach for without thinking, the kind that makes dinner feel easy and good.

Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can cook the rice and broccoli several hours in advance and refrigerate them separately. Cook the chicken and prepare the glaze just before serving to maintain the best texture and flavor. Reheat gently on the stovetop or microwave when ready to assemble.

→ What's the best way to cook the chicken evenly?

Cut the chicken into uniform bite-size pieces so they cook at the same rate. Use medium-high heat and avoid overcrowding the skillet. Stir occasionally and cook for 5-6 minutes total until golden and cooked through. An instant-read thermometer should show 165°F (74°C) at the thickest point.

→ How do I make the glaze thicker or thinner?

For a thicker glaze, mix cornstarch with water to create a slurry and stir it into the sauce after coating the chicken. Simmer for 1-2 minutes until glossy. For a thinner glaze, simply skip the cornstarch and use less sauce, or add a tablespoon of water to dilute it to your preferred consistency.

→ What can I substitute for sweet chili sauce?

Mix equal parts honey and sriracha, or combine ketchup with lime juice and a touch of cayenne. You can also use hoisin sauce thinned with rice vinegar, or homemade chili sauce made from red chilies, garlic, and brown sugar. Adjust sweetness and spice to your preference.

→ Is this suitable for meal prep?

The components store separately in airtight containers for up to 3 days. Keep the rice and broccoli refrigerated, and store the cooked chicken in a separate container. Store the glaze separately to prevent sogginess. When ready to eat, gently reheat and assemble the bowls for best results.

→ What vegetables work well in this bowl?

Beyond broccoli, try snap peas, bell peppers (red or yellow), sliced carrots, bok choy, or mushrooms. Steam or stir-fry firmer vegetables for 3-5 minutes. You can also add fresh vegetables like cucumber slices or shredded cabbage for a lighter, crunchier texture.