Save to Pinterest My neighbor handed me a jar of sweet chili sauce one afternoon, insisting I stop buying takeout and just make this instead. I was skeptical until the kitchen filled with that sticky, tangy smell and I realized she was completely right. The chicken turns glossy and caramelized, the broccoli stays bright green, and the whole thing comes together faster than waiting for delivery. Now I keep that sauce stocked in my fridge at all times. It's become my weeknight savior when I need something that tastes like I tried without actually having to try too hard.
I made this for my sister after she came home exhausted from a double shift, and she ate it standing at the counter, bowl in hand. She didn't say much, just scraped the bowl clean and asked if there was more rice. That kind of silent appreciation is the best compliment a dish can get. Since then, it's been my go-to for anyone who needs comfort without heaviness.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work great if you prefer leaner meat.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point keeps the chicken from sticking and helps it brown nicely without burning.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Simple seasoning lets the glaze shine while giving the chicken a solid flavor base.
- Sweet chili sauce (120 ml): This is the star, bringing sweetness, tang, and a gentle kick all at once.
- Soy sauce (1 tbsp): Adds salty umami depth that balances the sweetness perfectly.
- Rice vinegar (1 tbsp): Brightens everything with a mild acidity that cuts through the richness.
- Fresh ginger (1 tsp, grated): A little warmth and spice that makes the glaze taste homemade, not bottled.
- Garlic (1 clove, minced): Because garlic makes everything better, especially when it sizzles in a hot pan.
- Cornstarch slurry (1 tsp cornstarch with 2 tsp water): Optional, but it turns the sauce glossy and clingy instead of runny.
- Jasmine or long-grain white rice (240 g): Fluffy and fragrant, it soaks up the glaze like a dream.
- Water (480 ml) and salt (1/2 tsp): The foundation for perfectly cooked rice every single time.
- Broccoli florets (300 g): Steamed until just tender, they add crunch and color without any fuss.
- Sesame oil (1/2 tsp, optional): A few drops make the broccoli taste restaurant-quality.
- Green onions (2 tbsp, sliced): Fresh, bright, and the perfect finishing touch.
- Sesame seeds (1 tsp, optional): A little nutty crunch that makes the bowl look polished.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear to remove excess starch. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low heat, cover, and simmer for 12 to 15 minutes until tender and fluffy.
- Prepare the Broccoli:
- Steam broccoli 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 subtle nutty flavor, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat, season chicken with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The edges should get a little crispy and caramelized.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl, then pour over the cooked chicken and stir to coat. If you want a thicker, shinier sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it clings to the chicken.
- Assemble the Bowls:
- Divide 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 glossy.
Save to Pinterest One evening I made this for a friend who claimed she didn't like chicken, and she ended up asking for the recipe halfway through her second bowl. She said it was the glaze that did it, the way it made everything taste intentional instead of boring. That's when I realized this dish has a way of converting people.
Customizing Your Bowl
You can swap the chicken for tofu if you press it well and crisp it up first, or use shrimp if you want something that cooks even faster. I've added snap peas, bell peppers, and even shredded carrots when I had them on hand, and they all work beautifully. Sometimes I toss in a handful of cashews for crunch or a squeeze of lime for extra brightness. The base recipe is forgiving enough to handle whatever your fridge has to offer.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I actually prefer reheating them in a skillet instead of the microwave. The glaze caramelizes a little more and the chicken gets those crispy edges again. If the rice dries out, sprinkle a tablespoon of water over it before reheating to bring it back to life. Just keep the broccoli separate if you can, because it doesn't love being reheated twice.
Serving Suggestions
This bowl is complete on its own, but sometimes I serve it with a side of pickled cucumbers or a small dish of chili oil for those who want extra heat. A cold glass of iced green tea or a light beer pairs really well, especially on a warm evening. If you're feeding a crowd, set out the components separately and let everyone build their own bowl.
- Add a fried egg on top for extra richness and a runny yolk that mixes into the rice.
- Serve with a side of edamame or miso soup to round out the meal.
- Drizzle with sriracha or extra sweet chili sauce if you like things spicier.
Save to Pinterest This bowl has earned its place in my weekly rotation because it delivers big flavor with minimal effort and almost no cleanup. Make it once and you'll understand why I stopped ordering takeout.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken and prepare the glaze separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Combine them just before serving and warm gently over medium heat to prevent the chicken from drying out.
- → What can I substitute for sweet chili sauce?
You can use sriracha mixed with honey, or combine ketchup with honey and a touch of hot sauce. Adjust the ratios to match your preferred balance of sweetness and heat. A mango-based sauce also works beautifully for a tropical variation.
- → How do I make this dish gluten-free?
Use tamari or certified gluten-free soy sauce instead of regular soy sauce, and verify that your sweet chili sauce contains no wheat. Most modern sweet chili sauces are naturally gluten-free, but always check the label. All other ingredients are inherently gluten-free.
- → Is this suitable for meal prep?
Absolutely. Cook the rice, broccoli, and chicken separately and store in individual containers for up to 4 days. Keep the glaze separate to prevent the chicken from becoming soggy. Combine everything fresh when you're ready to eat, or warm gently in a skillet.
- → What vegetables work well in this bowl?
Snap peas, bell peppers, carrots, and bok choy all complement the sweet chili flavors beautifully. You can add them raw or quickly stir-fry them with the chicken. Aim for a variety of colors and textures to create visual appeal and nutritional balance.
- → How can I thicken the glaze?
Mix cornstarch with water to create a slurry and stir it into the sauce after the chicken is cooked. Simmer for 1-2 minutes, stirring constantly, until the sauce reaches your desired thickness. The glaze will continue to thicken slightly as it cools.