Sweet Chili Chicken Bowl

The smell of ginger hitting hot oil always pulls me back to the evening I realized weeknight cooking didn't have to mean compromise. I'd been fumbling through another tired attempt at dinner when I threw together this sweet chili chicken bowl, half guessing, half hoping. The sauce bubbled into something glossy and vibrant, the broccoli stayed bright, and suddenly dinner felt like an occasion. It's become my go-to when I want something that tastes intentional without the stress.

I made this the first time my sister came over after moving back to town, and she scraped her bowl clean before asking if there was more rice. We sat at my kitchen counter with seconds, catching up over the gentle sweetness of the sauce and the snap of sesame seeds between our teeth. It wasn't fancy, but it felt right. That's when I knew this recipe had earned a permanent spot in my rotation.

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 keep an eye on the timing.
• Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken sear without burning, creating those golden edges that soak up the glaze.
• Sweet chili sauce (120 ml): This is the heart of the dish, bringing both sweetness and a gentle kick that makes the bowl crave-worthy.
• Soy sauce (1 tbsp): Adds the salty depth that balances the sweetness and ties everything together.
• Rice vinegar (1 tbsp): A splash of brightness that cuts through the richness and keeps the sauce from feeling heavy.
• Fresh ginger (1 tsp grated): The warmth and zing of fresh ginger can't be faked, it wakes up the whole glaze.
• Garlic (1 clove, minced): Just enough to add a savory backbone without overpowering the delicate sweetness.
• Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but it transforms the sauce into a glossy coat that clings to every bite.
• Jasmine or long-grain white rice (240 g): Fluffy, neutral, and the perfect canvas for soaking up that sweet chili glaze.
• Broccoli florets (300 g): They steam up tender and bright, adding color, crunch, and a bit of virtue to the bowl.
• Sesame oil (1/2 tsp): A tiny drizzle over the broccoli adds a nutty richness that feels like a secret.
• Green onions (2 tbsp sliced): Fresh, sharp, and pretty, they add a pop of color and a clean finish.
• Sesame seeds (1 tsp): Optional, but the little crunch and toasted flavor make the bowl feel complete.

Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 12 to 15 minutes until the grains are tender and the water is absorbed, then let it rest off the heat for 5 minutes before fluffing with a fork.

Prepare the Broccoli:

Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender, then drizzle with sesame oil if you want that extra layer of flavor. Set them aside while you finish the chicken.

Cook the Chicken:

Heat the vegetable oil in a large skillet or wok over medium-high heat, season the chicken with salt and pepper, then add the pieces and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The edges should have a slight crisp that will hold the glaze beautifully.

Make the Sweet Chili Glaze:

Whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl, then pour it over the cooked chicken and stir to coat. If you prefer a thicker, glossier sauce, stir in the cornstarch slurry and let it simmer for 1 to 2 minutes until it clings to the chicken like a shiny hug.

Assemble the Bowls:

Divide the fluffy rice among four bowls, top each with steamed broccoli and the glazed chicken, then garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately while everything is warm and glossy.

Save

One night I made this for a friend who'd had a rough week, and she paused halfway through to say it tasted like a hug. I hadn't thought of it that way before, but she was right. There's something about the balance of sweet, savory, and fresh that feels comforting without being heavy. We finished our bowls in easy silence, and I realized that's the real win with a recipe like this.

Swapping and Adding

I've made this with tofu, shrimp, and even leftover rotisserie chicken, and it works every time. If you're using tofu, press it well and let it get crispy in the pan before adding the glaze. Shrimp cooks fast, so toss it in for just 3 to 4 minutes until pink. Snap peas, bell peppers, or thinly sliced carrots can join the broccoli for extra color and crunch. The beauty of this bowl is that it adapts to whatever you have on hand without losing its soul.

Making It Ahead

I've packed this for lunch more times than I can count, and it reheats beautifully. Store the rice, chicken, and broccoli in separate containers so nothing gets soggy, then reheat and assemble fresh. The chicken stays tender, and the glaze loosens up again with a little warmth. If you're meal prepping, double the batch and you'll thank yourself by Wednesday. Just hold off on the garnishes until you're ready to eat.

Pairing and Serving

This bowl stands on its own, but if you want to stretch the meal or add a little something extra, a quick cucumber salad with rice vinegar and a pinch of sugar is perfect. A dry Riesling or light lager complements the sweet heat without competing. I've also served it with a side of miso soup when the weather turns cool.

• If you like more heat, add a pinch of red pepper flakes to the glaze or drizzle with sriracha at the table.
• Fresh cilantro works just as well as green onions if that's what you have.
• Leftover glaze is fantastic tossed with roasted vegetables or drizzled over fried rice the next day.

Save

This sweet chili chicken bowl has earned its place in my kitchen because it never lets me down. It's quick, forgiving, and always tastes like I put in more effort than I did.

Recipe FAQs

→ Can I prepare the rice ahead of time?

Yes, cook the rice up to one day ahead and refrigerate. Reheat gently in a microwave or stovetop with a splash of water before serving.

→ What's the best way to achieve a glossy sauce?

Use the optional cornstarch slurry to thicken the glaze. Mix one teaspoon cornstarch with two teaspoons water, stir into the sauce, and simmer for one to two minutes until it reaches a glossy consistency.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink inside. This typically takes five to six minutes for bite-size pieces in a hot skillet.

→ Can I substitute the chicken with other proteins?

Absolutely. Tofu, shrimp, or pork work well with this sweet chili glaze. Adjust cooking times accordingly—shrimp cooks quickly, while tofu benefits from pressing and extra marinating time.

→ What vegetables pair well with this dish?

Bell peppers, snap peas, carrots, and bok choy all complement the sweet chili sauce beautifully. Steam or stir-fry them alongside the broccoli for added nutrition and color.

→ Is this dish naturally gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce and verifying your sweet chili sauce ingredients. Always check labels, as some commercial sauces contain wheat or fish-based thickeners.