Sweet Chili Chicken Bowl (Printable Version)

Glazed chicken in sweet chili sauce served over jasmine rice and steamed broccoli. Quick, vibrant, and satisfying Asian-inspired bowl.

# Ingredient List:

→ 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 ounces broccoli florets
15 - 1/2 teaspoon sesame oil, optional

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 teaspoon sesame seeds, optional

# Steps:

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 the cooked chicken and stir well to coat. If a thicker sauce is desired, stir in the 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 -
  • Everything cooks in under 40 minutes, meaning you can have dinner on the table before hunger turns into hangry.
  • The sweet chili glaze clings to every piece of chicken and makes even plain rice taste exciting.
  • It looks vibrant and colorful in the bowl, like something you'd order at a trendy spot downtown.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have mingled.
02 -
  • Don't skip rinsing the rice or it'll turn out gummy and clumpy instead of light and fluffy.
  • If your glaze tastes too sweet, add an extra splash of rice vinegar or soy sauce to balance it out.
  • Steam the broccoli just until bright green, because it keeps cooking from residual heat and can turn mushy if overdone.
  • Use a hot pan for the chicken so it gets a nice sear instead of steaming in its own juices.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking to deepen the flavor.
  • Double the glaze recipe and keep extra in a jar, it's incredible tossed with roasted vegetables or drizzled over grilled salmon.
  • Use day-old rice if you have it, because it reheats better and has a firmer texture that holds up under the glaze.
  • Grate the ginger with a microplane for the best texture and the most aromatic punch.
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