Sweet Chili Chicken Bowl (Printable)

Tender glazed chicken served over fluffy rice and steamed broccoli with a vibrant tangy-sweet chili sauce. Ready in 35 minutes.

# 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

→ 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 the cooked chicken and stir well to coat. If a thicker sauce is desired, stir in the 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 Suggestions:

01 -
  • Everything comes together in one skillet while the rice simmers quietly on its own, meaning less mess and more time to breathe.
  • The sweet chili glaze clings to every piece of chicken with a glossy, tangy finish that tastes like takeout but costs a fraction of the price.
  • It reheats beautifully for lunch the next day, and the flavors actually deepen overnight in the fridge.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of light, separate grains.
  • Let the chicken sit undisturbed for a minute or two in the pan before stirring so it develops a golden crust instead of steaming.
  • If your glaze tastes too sweet, a squeeze of lime juice at the end will balance it out instantly.
03 -
  • Use a hot pan and resist the urge to stir constantly, letting the chicken develop a caramelized crust that adds depth to every bite.
  • Grate the ginger on a microplane while it's still frozen for easier handling and a finer texture that melts into the glaze.
  • Always make extra glaze and keep it in a jar in the fridge, it's incredible drizzled over roasted vegetables or stirred into noodles on nights when you need dinner in minutes.
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