Sweet Chili Chicken Bowl (Printable Version)

Tender chicken glazed in tangy sweet chili sauce with steamed rice and crisp broccoli, a vibrant satisfying bowl.

# The Ingredients 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 ground 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 (optional, for thickening)

→ 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 Instructions:

01 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and simmer 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
02 - Steam broccoli florets over boiling water 3 to 4 minutes until bright green and tender. Drizzle with sesame oil if desired and set aside.
03 - Heat vegetable oil in large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken and cook 5 to 6 minutes, stirring occasionally, until golden and cooked through.
04 - Whisk sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in small bowl. Pour over cooked chicken and stir to coat. If thicker sauce is preferred, add cornstarch slurry and simmer 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.

# Additional Tips::

01 -
  • The glaze clings to the chicken in that glossy, restaurant-quality way that makes you feel like you've unlocked a secret.
  • It's flexible enough to use whatever vegetables are lingering in your crisper without losing its charm.
  • You can have everything ready in 35 minutes flat, which means weeknight dinners suddenly feel less like an obligation.
02 -
  • Cut your chicken into pieces of similar size so they cook at the same rate—one thick chunk will still be raw when the thin ones are overdone.
  • Don't skip rinsing the rice; it's the small step that separates gluey rice from fluffy, separate grains.
  • The cornstarch slurry is optional, but it transforms the glaze from thin and runny to glossy and cling-to-the-chicken perfect.
03 -
  • Pat your chicken dry with paper towels before adding it to the hot oil—moisture is the enemy of a good sear.
  • Taste your sweet chili sauce straight from the bottle before using it; brands vary, and knowing where you're starting helps you season confidently.
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