Sweet Chili Chicken Bowl (Printable)

Glazed chicken with tangy-sweet chili sauce, steamed rice, and crisp broccoli. A vibrant, satisfying Asian-inspired meal.

# What You 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

→ Garnish

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

# Directions:

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 tastes like your favorite takeout but you control the heat, sweetness, and sodium.
  • Everything cooks in under 40 minutes with minimal cleanup and no complicated techniques.
  • The balance of tangy glaze, fluffy rice, and crisp broccoli makes every bite satisfying without feeling heavy.
02 -
  • Overcrowding the pan steams the chicken instead of browning it, so cook in batches if your skillet is small or the pieces will turn rubbery and pale.
  • Add the cornstarch slurry slowly while stirring, it thickens fast and you can always add more but you cannot thin it back down without diluting the flavor.
  • Let the rice rest covered for 5 minutes after cooking, this finishing steam makes the grains separate and tender instead of sticky and clumped.
03 -
  • Grate the ginger on a microplane instead of mincing it, the fine texture melts into the glaze and distributes flavor evenly without fibrous bits.
  • Taste your sweet chili sauce before using it, some brands are sweeter or spicier than others, and you can adjust with a pinch of sugar or a dash of hot sauce to match your preference.
  • Use a wok if you have one, the high sides and even heat distribution give you better control and more room to toss the chicken without sending pieces flying across the stove.
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