Sweet Chili Chicken Bowl (Printable Version)

Tender chicken glazed in tangy-sweet chili sauce with steamed rice and broccoli. Quick, easy, and bursting with vibrant Asian flavors.

# Components:

→ 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 ounces broccoli florets
15 - 1/2 teaspoon sesame oil

→ Garnish

16 - 2 tablespoons sliced green onions
17 - 1 teaspoon sesame seeds

# Directions:

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 12-15 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 3-4 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 5-6 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 1-2 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 -
  • It comes together in the time it takes to steam rice, which means you can go from starving to satisfied in half an hour.
  • The sweet chili glaze clings to every piece of chicken and tastes like takeout, but you know exactly what went into it.
  • You can swap the protein or vegetables based on what is lurking in your crisper drawer, and it still turns out delicious.
  • Cleanup is shockingly easy since everything cooks in one skillet and one pot.
02 -
  • Do not walk away from the chicken while it is cooking, it goes from perfectly golden to rubbery in about thirty seconds if you let the heat get too high.
  • Rinsing the rice is not optional if you want fluffy grains instead of a sticky, gummy clump.
  • If your sweet chili sauce tastes too sweet on its own, the soy sauce and rice vinegar will balance it out perfectly once everything is combined.
  • Add the cornstarch slurry slowly and stir constantly, or you will end up with weird gloopy lumps instead of a smooth glaze.
03 -
  • Let the chicken sit undisturbed for the first two minutes in the pan so it develops a golden crust instead of steaming.
  • Taste the glaze before adding it to the chicken, if it is too sweet, add a splash more vinegar or soy sauce to balance it out.
  • Fluff the rice with a fork instead of stirring it with a spoon to keep the grains separate and light.
  • If you are meal prepping, cook the components separately and assemble fresh bowls throughout the week for the best texture.
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