Sweet Chili Chicken Bowl

My roommate once challenged me to make something colorful and filling without spending an hour in the kitchen. I had chicken thawing, a bottle of sweet chili sauce I kept forgetting about, and a head of broccoli that needed using. What came together that night became our weeknight staple, the kind of bowl that looks impressive but comes together faster than ordering takeout. The glossy glaze clinging to tender chicken, the pop of green against white rice, it all just worked.

I made this for a friend recovering from a bad week, and she said it was the first meal in days that actually tasted like something. The sweetness lifted her mood, the protein kept her full, and she loved that it wasn't another bowl of sad pasta. Sometimes comfort food doesn't have to be creamy or fried, it just has to show up with flavor and care.

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 watch the heat and don't walk away mid-sear.
• Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken brown without burning, creating those little caramelized edges that soak up the glaze.
• Sweet chili sauce (120 ml): The star of the glaze, offering tang, sweetness, and a gentle kick all at once, no need to mix ten ingredients when this does the work.
• Soy sauce (1 tbsp): Adds savory depth and a hint of umami that balances the sweetness and ties everything to the rice.
• Rice vinegar (1 tbsp): Brightens the glaze with acidity, cutting through richness and keeping each bite lively instead of cloying.
• Fresh ginger (1 tsp, grated): A little warmth and zing that makes the sauce taste homemade, not bottled, even though most of it comes from a jar.
• Garlic (1 clove, minced): Fragrant and sharp, it blooms in the hot pan and adds aromatic backbone to the glaze.
• Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but if you love a glossy, clingy sauce that coats the chicken like restaurant style, this is your friend.
• Jasmine or long-grain white rice (240 g): Fluffy, fragrant, and neutral, it soaks up the glaze and balances the bold flavors without competing.
• Broccoli florets (300 g): Steamed just until bright and tender-crisp, they add color, crunch, and a fresh contrast to the sweet, savory chicken.
• Sesame oil (1/2 tsp, optional): A quick drizzle over the broccoli adds a nutty, toasted aroma that makes the whole bowl feel complete.
• Green onions (2 tbsp, sliced): Fresh, sharp, and vibrant, they add a pop of color and a mild bite that wakes up every forkful.
• Sesame seeds (1 tsp, optional): Toasted or raw, they add a subtle crunch and a hint of nuttiness that makes the bowl look polished.

Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear, this removes excess starch and keeps the grains fluffy instead of gummy. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until 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 just tender with a little snap left. Drizzle with sesame oil if you want that toasty, nutty finish, then set aside.

Cook the Chicken:

Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Season chicken with salt and pepper, add to the pan, and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through with no pink in the center.

Make the Sweet Chili Glaze:

Whisk together sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl. Pour the glaze over the cooked chicken, stir well to coat every piece, and if you want a thicker, glossy sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it clings beautifully.

Assemble the Bowls:

Divide the fluffy rice among four bowls, top each with steamed broccoli and the glazed chicken. Garnish with sliced green onions and a sprinkle of sesame seeds for color, crunch, and that final touch of polish.

Save

One evening I plated this for a small dinner and watched my friend, who usually picks at food, clean her bowl and ask for seconds. She said the sweetness made her smile, and the broccoli reminded her she was eating something good for her body, not just her cravings. That is when I realized this bowl does more than feed, it balances, comforts, and lifts without trying too hard.

Swapping Proteins

I have made this with firm tofu pressed and cubed, and it soaked up the glaze like a sponge, turning golden and caramelized on the edges. Shrimp works beautifully too, cooking in half the time and bringing a sweet, briny contrast to the tangy sauce. If you go plant based, press the tofu well and give it a quick toss in cornstarch before pan-frying for extra crispness that holds up to the glaze.

Storing and Reheating

Store the chicken, rice, and broccoli in separate airtight containers in the fridge for up to three days, keeping them apart prevents the rice from getting soggy and the broccoli from turning drab. Reheat the rice and chicken together in a skillet with a splash of water to loosen the glaze, and steam the broccoli fresh or add it cold for a crisp contrast. The flavors actually deepen overnight, making leftovers almost better than the first serving.

Making It Your Own

I have stirred in snap peas, sliced bell peppers, and even shredded carrots when I wanted more color and crunch. A squeeze of lime juice over the finished bowl adds brightness that cuts through the sweetness and wakes up your palate. If you like heat, a drizzle of sriracha or a pinch of red pepper flakes in the glaze turns this from gently sweet to boldly spicy without changing the base.

• Try swapping jasmine rice for brown rice or cauliflower rice for a lighter, grain free version.
• Add a handful of cashews or peanuts for crunch and richness that pairs beautifully with the glaze.
• Serve with a side of quick pickled cucumbers or radishes for tangy contrast and a restaurant quality finish.

Save

This bowl has become my answer to tired weeknights, unexpected guests, and the question of what to make when nothing sounds good. It is bright, balanced, and forgiving, the kind of meal that feels like a small victory every time it lands on the table.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can cook the rice and broccoli in advance and store them separately in the refrigerator for up to 2 days. Cook the chicken and glaze fresh when ready to serve for best texture and flavor.

→ What can I substitute for chicken?

Tofu, shrimp, or pork work excellently with this glaze. Tofu requires less cooking time (3-4 minutes), while shrimp cooks in 2-3 minutes. Adjust cooking times accordingly for even preparation.

→ How do I make the sauce thicker?

Create a cornstarch slurry by mixing 1 tsp cornstarch with 2 tsp water, then stir it into the glaze while simmering for 1-2 minutes until it reaches your desired consistency.

→ Is this dish gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce. Always check your sweet chili sauce label to ensure it's certified gluten-free.

→ What vegetables work well as additions?

Snap peas, bell peppers, carrots, baby corn, and bok choy all pair beautifully with the sweet chili glaze. Steam or stir-fry vegetables for 3-5 minutes before adding to the bowl.

→ Can I make this in a wok instead of a skillet?

Absolutely. A wok is ideal for this dish as it distributes heat evenly and allows easy tossing. The cooking times remain the same whether using a wok or large skillet.