Sweet Chili Chicken Bowl (Printable View)

Tender chicken in tangy-sweet chili glaze with steamed rice and broccoli. A vibrant, satisfying Asian-inspired main dish ready in 35 minutes.

# What You'll Need:

→ Chicken

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

→ Sweet Chili Glaze

05 - 1/2 cup sweet chili sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening

→ Rice

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

→ Vegetables

14 - 10 oz broccoli florets
15 - 1/2 teaspoon sesame oil, optional

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 teaspoon sesame seeds, optional

# How To Make It:

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 Advice:

01 -
  • It comes together in 35 minutes and tastes like you spent twice that long.
  • The sweet chili glaze clings to every bite without being heavy or overly sticky.
  • You can prep the rice and broccoli while the chicken cooks, so everything finishes at once.
  • It reheats beautifully, making it perfect for meal prep or next-day lunches.
02 -
  • Don't skip rinsing the rice or it will clump and turn gummy instead of staying light and fluffy.
  • Add the cornstarch slurry only after the glaze is simmering, or it won't thicken properly and will taste starchy.
  • If your broccoli looks dull or army-green, you steamed it too long and lost the color and crunch.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking to deepen the flavor and keep it moist.
  • Use a wok if you have one, the high sides make tossing the chicken in the glaze easier and prevent splatter.
  • Double the glaze and keep extra in the fridge for drizzling over leftovers or tossing with noodles later in the week.
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