Save to Pinterest My weeknight dinners used to feel like a chore until I stumbled on this bowl while cleaning out my fridge on a rainy Tuesday. I had leftover rice, some broccoli that needed using, and a bottle of sweet chili sauce I'd bought on impulse months ago. What started as improvisation turned into the meal my family asks for by name. Now it's my answer to those evenings when I want something vibrant and satisfying without spending an hour at the stove.
I made this for my neighbor after she had surgery, doubling the batch and packing it in glass containers with the sauce on the side. She texted me three days later asking for the recipe, saying it was the first meal that actually made her feel like eating again. That's when I realized this bowl had a quiet power to it, the kind that doesn't shout but settles in and makes you feel cared for. I've served it at potlucks, on lazy Sundays, and during those weeks when grocery runs feel impossible.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken sear without burning, creating those golden edges that soak up the glaze.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that builds the foundation before the sauce takes over.
- Sweet chili sauce (120 ml): The heart of this dish, offering that addictive balance of sweet, tangy, and just a hint of heat.
- Soy sauce (1 tbsp): Adds umami depth and a salty backbone that keeps the glaze from tipping too sweet.
- Rice vinegar (1 tbsp): Brightens the whole glaze with a gentle acidity that cuts through the richness of the chicken.
- Fresh ginger (1 tsp, grated): A little zing that wakes up the other flavors and makes the kitchen smell incredible while it cooks.
- Garlic (1 clove, minced): Because garlic belongs in almost everything, and it melds beautifully with ginger and chili.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it transforms the glaze into a glossy coating that clings instead of pooling at the bottom of the bowl.
- Jasmine or long-grain white rice (240 g): Fluffy, fragrant, and the perfect neutral base to let the chicken shine.
- Water (480 ml) and salt (1/2 tsp): All you need for perfectly tender rice that doesn't steal the spotlight.
- Broccoli florets (300 g): Quick-steaming keeps them crisp and bright green, adding a fresh crunch that balances the rich glaze.
- Sesame oil (1/2 tsp, optional): A drizzle over the broccoli adds a nutty finish that feels like a little secret touch.
- Green onions (2 tbsp, sliced) and sesame seeds (1 tsp, optional): The final flourish that makes each bowl look restaurant-ready and adds tiny bursts of flavor.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, washing away excess starch so each grain stays separate and fluffy. 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 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 with a bit of snap left in them. Drizzle with sesame oil if you want that extra layer of flavor, then set aside while you finish the chicken.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, then add the seasoned chicken pieces in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden on the edges and cooked through with no pink remaining.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl, then pour it over the cooked chicken and stir to coat every piece. If you want a thicker, glossier sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it clings beautifully to the chicken.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top each with steamed broccoli and the glazed chicken. Finish with a sprinkle of sliced green onions and sesame seeds for color and a gentle crunch.
Save to Pinterest The first time my son asked for seconds, then thirds, I knew this bowl had earned its place in our rotation. It was a Wednesday night, nothing special, but he sat at the table longer than usual, scraping every bit of sauce from his bowl and asking questions about the ginger. Food has a way of opening up conversations when you least expect it, and this dish has given me more of those moments than I can count.
Making It Your Own
I've swapped chicken for firm tofu pressed and cubed, and it soaks up the glaze like a sponge, turning golden and caramelized at the edges. Shrimp works beautifully too, cooking in half the time and curling into sweet, tender bites. If you want more color, toss in snap peas or thinly sliced bell peppers during the last minute of cooking, letting them stay crisp and bright. Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds another layer of flavor, though I'll admit I skip it half the time and it still turns out great.
Pairing and Serving
This bowl pairs surprisingly well with a dry Riesling, the wine's crispness cutting through the sweetness of the glaze, or a light lager if you're keeping things casual. I've served it with extra lime wedges on the side, letting everyone adjust the brightness to their taste. Sometimes I'll add a small dish of chili flakes for those who want more heat, and it's become a fun little ritual at the table. Leftovers pack beautifully for lunch, and I've even eaten it cold straight from the fridge on mornings when I needed fuel fast.
Storage and Reheating
Store the chicken, rice, and broccoli in separate airtight containers if you can, keeping the textures distinct and making reheating easier. The rice stays fluffy for up to four days in the fridge, and the chicken actually tastes better the next day after the flavors have had time to meld. Reheat gently in the microwave with a damp paper towel over the bowl to keep everything moist, or toss it all in a hot skillet with a splash of water for a quick refresh.
- If the glaze thickens too much in the fridge, a teaspoon of water or rice vinegar loosens it right up.
- Freeze the cooked chicken in the glaze for up to two months, then thaw overnight and reheat with fresh rice and vegetables.
- Always taste before serving leftovers, sometimes a pinch of salt or a squeeze of lime brings everything back to life.
Save to Pinterest This bowl has become more than just a recipe in my kitchen, it's a reminder that comfort doesn't have to be complicated. I hope it brings you the same easy joy it's brought to my table, one weeknight at a time.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this dish. They remain juicier during cooking and pair excellently with the sweet chili glaze. Use the same weight and cooking time.
- → How do I make the sauce thicker?
Use the cornstarch slurry mentioned in the glaze ingredients. Mix cornstarch with water and stir it into the sauce during the final minute of cooking. Simmer until the sauce becomes glossy and coats the chicken.
- → What can I substitute for sweet chili sauce?
You can make your own by combining ketchup, honey, vinegar, and red pepper flakes, or use sriracha mixed with honey for a spicier version. Adjust sweetness and heat to your preference.
- → Is this meal suitable for meal prep?
Yes, this bowl stores well for up to four days. Keep the components separate if possible—rice, chicken, and broccoli in individual containers—then combine when reheating to maintain optimal texture.
- → Can I make this dairy-free?
This bowl is naturally dairy-free. Simply ensure your sweet chili sauce and soy sauce are certified dairy-free. The optional sesame seeds and oil don't contain dairy either.
- → What vegetables work well in place of broccoli?
Snap peas, bell peppers, bok choy, or carrots all pair wonderfully with the sweet chili chicken. Maintain the 3–4 minute steaming time for tender-crisp vegetables.