Save My neighbor's kitchen window was open one evening, and the smell of ginger and garlic drifting out stopped me mid-step on the sidewalk. When I asked what she was making, she handed me a bowl through the screen and said, "Just chicken and rice, but the sauce makes it sing." That bite changed my weeknight routine forever. I went home and tried to recreate it, armed with a bottle of sweet chili sauce I'd never quite known what to do with. Now it's the meal I make when I want something fast, bright, and impossible to mess up.
I made this for my brother when he visited last spring, and he ate two bowls before even asking what was in it. He's the kind of person who survives on frozen burritos and energy drinks, so watching him go back for seconds felt like a small victory. We sat on the back porch with our bowls, and he said it reminded him of the stir-fry our mom used to make, except easier. That's the thing about simple food: it sneaks up on you with comfort you didn't know you were missing.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you get distracted, but breasts work perfectly fine if that's what you have on hand.
- Vegetable oil (1 tbsp): Any neutral oil works here; I use whatever's closest to the stove because this isn't the moment for fussing.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Just enough to wake up the chicken before the glaze takes over.
- Sweet chili sauce (120 ml): This is the backbone of the dish, tangy and sweet with a gentle kick that doesn't scare anyone off.
- Soy sauce (1 tbsp): Adds that deep, salty umami that makes everything taste more intentional.
- Rice vinegar (1 tbsp): Brightens the glaze and keeps it from feeling too heavy or one-note.
- Fresh ginger (1 tsp grated): The sharpness cuts through the sweetness and makes the whole kitchen smell like possibility.
- Garlic (1 clove, minced): Because garlic makes nearly everything better, and this is no exception.
- Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but it turns the glaze from a thin coating into something that hugs the chicken like it means it.
- Jasmine or long-grain white rice (240 g): Fluffy, neutral, and perfect for soaking up every bit of that glossy sauce.
- Water (480 ml) and salt (1/2 tsp): For cooking the rice; nothing fancy, just the basics done right.
- Broccoli florets (300 g): Steamed until bright green and just tender, they add crunch and make you feel like you're taking care of yourself.
- Sesame oil (1/2 tsp, optional): A tiny drizzle over the broccoli adds a nutty richness that's subtle but worth it.
- Sliced green onions (2 tbsp): Fresh, sharp, and the prettiest way to finish a bowl.
- Sesame seeds (1 tsp, optional): A little crunch and a lot of visual charm.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, which keeps it from turning gummy. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Prepare the Broccoli:
- Steam the florets over boiling water for 3 to 4 minutes until they turn bright green and just tender. Drizzle with sesame oil if you want a little extra richness, then set them 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 and stir to coat. If you want a thicker glaze, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it turns glossy.
- Assemble the Bowls:
- Divide the rice among four bowls, top each with steamed broccoli and sweet chili chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while everything is warm and fragrant.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just plated it at home. I laughed and told them the truth, but it felt good to know that something so simple could look and taste that put-together. We all stood around the kitchen island, picking at seconds, and I realized that the best meals aren't always the ones that take all day. Sometimes they're the ones that leave you with time to actually enjoy the people you're feeding.
Swapping Proteins and Vegetables
If chicken isn't your thing or you're just looking to mix it up, this glaze works beautifully on firm tofu, shrimp, or even thinly sliced pork. I've cubed extra-firm tofu, pressed it dry, and crisped it in the same pan with the same results: a glossy, flavorful bite that holds up to the sauce. Shrimp cooks even faster than chicken, so keep an eye on it and pull it as soon as it turns pink and opaque. As for vegetables, snap peas, bell peppers, and thinly sliced carrots all play nicely in this bowl, adding color and crunch without complicating the process.
Making It Ahead and Storing Leftovers
This dish keeps well in the fridge for up to three days, which makes it a smart choice for meal prep or next-day lunches. Store the rice, chicken, and broccoli in separate containers if you can; it keeps everything from getting soggy and lets you reheat each component properly. When you're ready to eat, warm the chicken and glaze in a skillet over medium heat, steam the broccoli for a minute or two, and fluff the rice with a fork. If the glaze has thickened too much in the fridge, a splash of water or chicken broth brings it back to life.
Pairing and Serving Suggestions
This bowl is complete on its own, but if you want to stretch it for a crowd or add a little more to the table, a simple cucumber salad with rice vinegar and sesame seeds is a perfect match. A cold glass of iced green tea or a light lager balances the sweetness of the glaze without competing with it. I've also served it with a side of edamame tossed in sea salt, which adds protein and a fun, hands-on element to the meal.
- If you like a little more heat, drizzle sriracha or chili oil over the top before serving.
- Fresh cilantro or Thai basil can replace the green onions if you want a more herbaceous finish.
- Leftover glaze can be tossed with roasted vegetables or used as a dipping sauce for spring rolls.
Save This is the kind of meal that makes you feel capable, even on the days when everything else feels like too much. It's quick, forgiving, and always tastes like you cared, which is really all any of us are trying to do in the kitchen.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, cook the rice and broccoli in advance and store separately in the refrigerator. Cook the chicken and prepare the glaze just before serving for the best texture and flavor. Reheat gently before assembling.
- → How do I make the sauce thicker?
Mix cornstarch with water to create a slurry and stir it into the glaze after adding it to the chicken. Simmer for 1-2 minutes until the sauce reaches your desired consistency and becomes glossy.
- → What are good substitutes for chicken?
Tofu, shrimp, or pork work wonderfully. Adjust cooking times accordingly—tofu needs 3-4 minutes per side, while shrimp cook in 2-3 minutes. The glaze pairs beautifully with any protein.
- → Is this dish suitable for a gluten-free diet?
Yes, it can be. Use tamari or certified gluten-free soy sauce, and verify your sweet chili sauce is gluten-free. Most brands are, but always check labels for hidden wheat or thickening agents.
- → What vegetables pair well with this dish?
Bell peppers, snap peas, carrots, bok choy, or mushrooms all complement the sweet chili sauce beautifully. Steam or stir-fry them alongside the broccoli for a colorful, nutrient-rich bowl.
- → Can I make this spicier?
Absolutely. Add fresh sliced chili peppers, a pinch of cayenne, or increase the sweet chili sauce slightly. Adjust to your heat preference while maintaining the balance of flavors.