Sweet Chili Chicken Bowl (Printable Version)

Tender glazed chicken with tangy-sweet chili sauce over 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 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 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:

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 Advice:

01 -
  • It comes together faster than delivery and tastes like you planned it all along.
  • The sweet chili glaze clings to every piece of chicken without being heavy or overly sweet.
  • You can toss in whatever vegetables are starting to wilt in your crisper drawer.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip rinsing the rice or it will clump together like sticky porridge instead of fluffy grains.
  • If your skillet isn't hot enough, the chicken will steam instead of brown, and you'll lose that caramelized edge.
  • Taste the sweet chili sauce before you start cooking, because some brands are much sweeter or spicier than others.
  • The cornstarch slurry only needs a minute or two to thicken, so don't walk away or it will turn gluey.
03 -
  • Let the chicken sit undisturbed in the pan for the first minute so it gets a good sear before you start stirring.
  • Use day-old rice if you have it, because it's drier and won't turn mushy under the glaze.
  • Grate the ginger on a microplane instead of chopping it, so it melts into the sauce without chunky bits.
  • If you like heat, add a pinch of red pepper flakes or a drizzle of sriracha to the glaze.
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