Sweet Chili Chicken Bowl (Printable)

Tender chicken glazed in tangy-sweet chili sauce with steamed rice and broccoli. Ready in 35 minutes.

# What You 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, optional 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

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

01 -
  • Everything cooks in under 25 minutes, so you can have dinner on the table faster than ordering takeout.
  • The sweet-tangy glaze clings to every bite of chicken without being heavy or overly sticky.
  • It looks restaurant-worthy but uses ingredients you probably already have in your pantry.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • Do not skip rinsing the rice or you will end up with a gummy, sticky mess instead of light, fluffy grains.
  • Let the chicken sit undisturbed for the first minute or two in the pan so it develops a golden crust instead of steaming.
  • Add the cornstarch slurry only after the sauce is simmering or it will clump and ruin the glossy finish.
  • Taste the glaze before pouring it over the chicken because different brands of sweet chili sauce vary wildly in sweetness and heat.
03 -
  • Use a wok if you have one because the high, sloped sides make tossing the chicken in the glaze easier and more dramatic.
  • Toast your sesame seeds in a dry pan for 30 seconds until fragrant and golden, it makes them taste ten times better than raw seeds.
  • If your sweet chili sauce is too thick, thin it with a teaspoon of water or extra rice vinegar so it coats the chicken evenly instead of clumping.
  • Double the glaze recipe and keep extra in a jar in the fridge for drizzling over grilled vegetables, rice bowls, or even scrambled eggs.
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