Save My neighbor knocked on my door one Thursday evening holding a bottle of sweet chili sauce she'd impulse-bought and had no idea what to do with. We stood in my kitchen, staring at the glossy red bottle, and I tossed some chicken into a hot pan just to see what would happen. Twenty minutes later, we were sitting at my counter with bowls piled high, laughing at how something so simple could taste this good. That bottle became the start of my easiest weeknight dinner, the one I make when I want color, flavor, and zero stress.
I made this for my brother after he moved into his first apartment with nothing but a single pot and a dream. He called me the next day asking for the recipe because his roommate had already requested it twice. Watching someone who lived on frozen pizza suddenly get excited about cooking real food reminded me why I love sharing simple recipes. It's not about being fancy, it's about making something that actually gets made again and again.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if you watch the heat.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken sear without burning or adding competing flavors.
- Sweet chili sauce (120 ml): This is your flavor base, tangy and sweet with a gentle kick that never overwhelms.
- Soy sauce (1 tbsp): Adds salty depth and a whisper of umami that balances the sweetness perfectly.
- Rice vinegar (1 tbsp): Brightens everything with a clean, sharp edge that keeps the glaze from feeling too heavy.
- Fresh ginger (1 tsp grated): Grating it fresh releases oils that smell like sunshine and add warmth without heat.
- Garlic (1 clove, minced): One clove is enough to add aroma without overpowering the delicate balance of the sauce.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it transforms the sauce into a glossy, restaurant-style glaze that coats the chicken like magic.
- Jasmine or long-grain white rice (240 g): Jasmine has a subtle floral note that pairs beautifully with the glaze, but any white rice works.
- Broccoli florets (300 g): Steaming them keeps them bright green and crisp-tender, adding color and crunch to every bite.
- Sesame oil (1/2 tsp, optional): A tiny drizzle over the broccoli adds a nutty richness that ties the whole bowl together.
- Green onions (2 tbsp sliced): Fresh, sharp, and vibrant, they add a pop of color and a mild bite right at the end.
- Sesame seeds (1 tsp, optional): Toasted seeds add a delicate crunch and a hint of nuttiness that feels special without any effort.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, which removes excess starch and keeps the grains fluffy and separate. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Prepare the Broccoli:
- Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender with a slight snap. Drizzle with sesame oil if you want that extra layer of flavor, then set aside while you finish the chicken.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Season the chicken pieces with salt and pepper, then add them to the hot pan and cook for 5 to 6 minutes, stirring occasionally, until golden brown on the edges and cooked through.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl. Pour the mixture over the cooked chicken and stir well to coat every piece, then add the cornstarch slurry if you want a thicker, glossier sauce and simmer for 1 to 2 minutes.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top each with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and a sprinkle of sesame seeds for color, crunch, and a finishing touch that makes it look like you tried harder than you did.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just plated it at home. I laughed, but honestly, that's the magic of a good glaze and a little garnish. It's proof that home cooking doesn't have to look homemade in the apologetic way, it can look vibrant, intentional, and like you know exactly what you're doing.
Customizing Your Bowl
This recipe is forgiving and loves variation. Swap the chicken for tofu if you press it well and sear it until the edges crisp up, or use shrimp and cut the cooking time in half. I've added snap peas, bell peppers, and even shredded carrots when I needed to use up vegetables, and they all soaked up the glaze beautifully. If you want more heat, stir in a pinch of red pepper flakes or a drizzle of sriracha right before serving.
Make-Ahead and Storage Tips
I cook the rice and chicken separately on Sunday nights and store them in the fridge so I can assemble bowls all week long. The chicken reheats gently in a skillet with a splash of water to loosen the glaze, and the rice microwaves perfectly in a covered bowl. Steam the broccoli fresh each time if you can, because it loses its snap after a day or two in the fridge. This setup turns one cook session into four lunches without any sogginess or sad leftovers.
Serving Suggestions and Pairings
Serve these bowls with a cold glass of iced green tea or a crisp, off-dry Riesling that echoes the sweetness of the glaze without competing. If you want to stretch the meal further, add a small side of pickled cucumbers or a handful of edamame for extra crunch and protein. The bright, glossy chicken looks stunning against white rice and green broccoli, so I sometimes serve it family-style in a big shallow bowl and let everyone build their own.
- Drizzle extra sweet chili sauce on top if someone at the table loves bold, sticky flavors.
- Offer lime wedges on the side for anyone who wants a hit of citrus to cut through the sweetness.
- Sprinkle extra sesame seeds and green onions right before serving for maximum visual impact and freshness.
Save This bowl has earned its place in my regular rotation because it delivers flavor, color, and satisfaction without demanding much from me in return. I hope it becomes one of those recipes you make without thinking, the kind that feels like a small victory at the end of a long day.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs work wonderfully and stay juicier than breast meat. They may require an extra 1-2 minutes of cooking time due to slightly higher thickness.
- → How do I make the glaze thicker?
Mix cornstarch with water to create a slurry, then stir it into the sauce while simmering for 1-2 minutes. This creates a glossy, thickened coating that clings beautifully to the chicken.
- → Can I prep components ahead of time?
Cook rice and steam broccoli up to 2 hours ahead and store separately in the refrigerator. Cook chicken and make the glaze fresh just before serving for best texture and flavor.
- → What are good protein alternatives?
Firm tofu, shrimp, and pork are excellent substitutes. Tofu needs slightly less cooking time, while shrimp cooks in 2-3 minutes per side. Adjust cooking times based on your protein choice.
- → Is this gluten-free?
Yes, when using tamari or gluten-free soy sauce and checking that your sweet chili sauce is gluten-free. Most store-bought sweet chili sauces are naturally gluten-free, but always verify labels.
- → What vegetables pair well in this bowl?
Snap peas, bell peppers, carrots, bok choy, and mushrooms all complement the sweet chili flavor. Add them during the broccoli steaming step or stir-fry them with the chicken for texture variation.