Sweet Chili Chicken Bowl (Print Version)

Tender chicken glazed in tangy-sweet chili sauce, served over fluffy steamed rice and crisp broccoli.

# What You'll 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 for thickening (optional)

→ 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 (optional)

→ Garnish

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

# How To Make It:

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 cooked chicken and stir well to coat. If thicker sauce is desired, stir in 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.

# Top Tips:

01 -
  • The glaze clings to every piece of chicken and tastes like takeout without the wait or the guilt.
  • It uses one skillet and simple ingredients you probably already have tucked in your pantry.
  • The balance of sweet and spicy keeps you coming back for one more bite even when you're full.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky clumps instead of fluffy grains.
  • Let the chicken get a little color before adding the glaze, otherwise it steams instead of caramelizes.
  • Taste the glaze before you pour it over the chicken, some sweet chili sauces are spicier than others and you might want to adjust.
03 -
  • Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking, it adds an extra layer of flavor.
  • If your skillet isn't big enough, cook the chicken in batches so it browns instead of steams.
  • Make a double batch of the glaze and keep it in the fridge, it's perfect for quick stir-fries all week long.
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