Sweet Chili Chicken Bowl (Printable)

Glazed chicken in tangy-sweet chili sauce with steamed rice and broccoli. Easy, satisfying, and 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 (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 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 tender-crisp. 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. For thicker sauce, 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 Tips:

01 -
  • Everything comes together in one skillet and a single pot, leaving you with minimal cleanup and maximum flavor.
  • The sweet chili glaze clings to every piece of chicken, creating that perfect balance of tangy heat and subtle sweetness that keeps you reaching for more.
  • It looks impressive enough for company but forgiving enough for a Tuesday night when you're running on fumes.
  • You can swap the protein or add whatever vegetables are wilting in your crisper drawer without losing the magic.
02 -
  • If you skip rinsing the rice, you'll end up with gummy, sticky clumps instead of fluffy grains that soak up the sauce properly.
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll miss out on those caramelized edges that make the glaze shine.
  • The cornstarch slurry is optional, but adding it at the end creates a sauce that coats the chicken instead of pooling at the bottom of the bowl.
  • Fresh ginger makes a noticeable difference here, the powdered stuff won't give you that same bright, warming kick.
03 -
  • Marinating the chicken in a tablespoon of soy sauce for 15 minutes before cooking adds an extra layer of savory depth that's worth the wait.
  • If your sweet chili sauce is on the milder side, a squeeze of lime juice at the end brightens everything up and adds a little more zing.
  • Use a wok if you have one, the high sides make tossing the chicken in the glaze so much easier and more fun.
  • Don't skip the sesame seeds, they add a nutty crunch that makes the bowl feel finished and a little special.
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