Sweet Chili Chicken Bowl

My neighbor knocked on my door one Tuesday evening holding a container of something that smelled like honey and fire. She'd made too much, she said, and thought I might want some. That chicken bowl changed my weeknight routine forever. The sweetness hit first, then the chili heat crept in, and I was standing at my counter eating straight from the container with a fork. I wrote down everything she told me the next morning, and I've been making my own version ever since.

I made this for my brother when he visited last spring, doubling the recipe because he eats like he's still playing college football. He finished two bowls, then asked if he could take some home on the train. Watching someone scrape their bowl clean and ask for more is the kind of kitchen win that makes you feel like you've cracked some kind of code. He still texts me photos whenever he tries to recreate it in his tiny apartment.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and are more forgiving if you overcook them slightly, but breasts work beautifully if you watch the heat.
• Vegetable oil (1 tbsp): This gets the pan hot enough to give the chicken a little golden edge before the glaze goes in.
• Sweet chili sauce (120 ml): The heart of this dish, it brings both sweetness and a mild kick that doesn't overwhelm.
• Soy sauce (1 tbsp): Adds that savory depth and a hint of saltiness that balances the sugar in the chili sauce.
• Rice vinegar (1 tbsp): Cuts through the richness and gives the glaze a bright, tangy finish.
• Fresh ginger (1 tsp, grated): A little warmth and zing that makes the whole bowl feel alive.
• Garlic (1 clove, minced): Because garlic makes everything better, and this is no exception.
• Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it turns the glaze glossy and thick enough to coat the back of a spoon.
• Jasmine or long-grain white rice (240 g): Jasmine has a subtle floral note that pairs perfectly with the glaze.
• Broccoli florets (300 g): Steamed until just tender, they add color, crunch, and a little virtue to the bowl.
• Sesame oil (1/2 tsp): A quick drizzle over the broccoli adds a nutty richness that feels like a secret ingredient.
• Green onions (2 tbsp, sliced): Fresh, sharp, and the perfect finishing touch.
• Sesame seeds (1 tsp): Tiny but mighty, they add a little crunch and make the bowls look like they belong in a magazine.

Instructions

Cook the Rice:

Rinse your rice under cold water until it runs clear, this washes away excess starch and keeps the grains fluffy. Combine rice, water, and salt in a saucepan, bring it to a boil, then cover and simmer on low for 12 to 15 minutes until all the water is absorbed.

Prepare the Broccoli:

Steam the florets over boiling water for 3 to 4 minutes until they turn bright green and tender but still have a little snap. If you want, drizzle them with sesame oil while they're still hot so it soaks in.

Cook the Chicken:

Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Season the chicken with salt and pepper, then add it to the pan and let it cook undisturbed for a minute or two before stirring, this gives you those golden edges.

Make the Sweet Chili Glaze:

Whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl. Pour it over the cooked chicken and stir until every piece is coated, then add the cornstarch slurry if you want a thicker, glossier sauce.

Assemble the Bowls:

Divide the rice among four bowls, then top each with steamed broccoli and glazed chicken. Sprinkle with green onions and sesame seeds, and try not to eat it all before anyone else gets to the table.

Pin It

There was a night last fall when I'd had a terrible day at work and didn't want to think about dinner. I threw this together almost on autopilot, and halfway through eating it I realized I'd stopped replaying the day in my head. Sometimes a bowl of something warm and flavorful is exactly the reset you need. It's become my go-to for nights when I need comfort but don't want to spend an hour in the kitchen.

Storing and Reheating

This keeps beautifully in the fridge for up to three days, stored in airtight containers with the rice, chicken, and broccoli separated if possible. The glaze thickens as it cools, so when you reheat it in the microwave or on the stovetop, add a splash of water or broth to loosen it back up. I've even packed this cold for lunch and eaten it straight from the container, and it was still delicious.

Swaps and Variations

If you're not a chicken person, this glaze works just as well on tofu, shrimp, or even salmon. I've added snap peas, bell peppers, and baby corn when I had them on hand, and they all fit right in. For a spicier kick, stir in a pinch of red pepper flakes or a drizzle of sriracha. You can also swap the jasmine rice for brown rice or cauliflower rice if you want to change things up.

Serving Suggestions

This bowl is pretty complete on its own, but if you're feeding a crowd or want to stretch it further, serve it with a simple cucumber salad or some crispy spring rolls on the side. A cold beer or a glass of off-dry Riesling cuts through the sweetness beautifully. I've also served this family-style, with everything in the middle of the table and everyone building their own bowls.

• Top with crushed peanuts for extra crunch and a hint of richness.
• Drizzle with a little extra sesame oil right before serving for a deeper, toasted flavor.
• Serve with lime wedges on the side, a squeeze of citrus brightens the whole dish.

Pin It

This bowl has earned a permanent spot in my weekly rotation, and I think it will in yours too. It's proof that dinner doesn't have to be complicated to feel special.

Recipe FAQs

→ Can I prepare the components ahead of time?

Yes. Cook the rice up to 4 hours ahead and reheat gently. Prepare the sweet chili glaze the night before. Cook chicken and broccoli just before serving for best texture and flavor.

→ What type of rice works best?

Jasmine or long-grain white rice work beautifully. For added nutrition, substitute jasmine with jasmine brown rice, extending cooking time by 5-10 minutes.

→ How do I make the sauce thicker?

Mix one teaspoon cornstarch with two teaspoons water to create a slurry. Stir into the glaze after coating the chicken and simmer for 1-2 minutes until glossy and thickened.

→ Is this suitable for meal prep?

Absolutely. Portion into containers and refrigerate for up to three days. Store sauce separately and reheat components gently. Keep garnishes separate until serving for optimal crispness.

→ What protein alternatives work well?

Tofu cubes, shrimp, pork tenderloin, and beef slices all pair wonderfully with the sweet chili glaze. Adjust cooking times based on your protein choice.

→ Can I make this gluten-free?

Yes. Use tamari or gluten-free soy sauce and verify your sweet chili sauce is gluten-free by checking the label. Most store-bought versions are naturally gluten-free but vary by brand.