Sweet Chili Chicken Bowl (Printable)

Glazed chicken in tangy-sweet chili sauce with jasmine rice and steamed broccoli. Easy, vibrant, and ready in 35 minutes.

# Components:

→ 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

# 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 to 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 to 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 to 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 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.

# Expert Advice:

01 -
  • The glaze clings to every piece of chicken with a balance of heat and sweetness that tastes way more complicated than it actually is.
  • Everything cooks in under 40 minutes, so you can go from hungry to satisfied without the usual dinner panic.
  • It reheats beautifully, which means leftovers for lunch taste just as good as the first bowl.
  • The vibrant green broccoli and glossy chicken make it look like you ordered takeout from the nice place downtown.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey mess instead of fluffy grains that hold their shape.
  • If the glaze seems too thin, the cornstarch slurry is your best friend; it transforms the sauce in seconds without any extra flavor interference.
  • Overcooking the broccoli turns it drab and mushy, so pull it off the heat as soon as it's bright green and still has a little bite.
03 -
  • Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds an extra layer of flavor that's subtle but noticeable.
  • Use a hot pan when you add the chicken so it gets a little caramelization on the edges; that's where the real flavor lives.
  • Always taste the glaze before you add it to the chicken, and adjust with a pinch of sugar, a splash more vinegar, or a bit of soy sauce to get it just right for your palate.
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