Pin My neighbor knocked on the door one Tuesday evening holding a jar of sweet chili sauce she'd picked up by mistake. I had chicken thawing and rice in the pantry, so we decided to experiment. What started as a favor turned into one of those effortless dinners that tastes like you planned it all week. The glaze clung to the chicken in this glossy, vibrant way that made even the broccoli look exciting. Now it's my go-to when I want something fast, colorful, and just a little bit indulgent without the guilt.
I made this for my sister after her first week at a new job, and she ate two bowls standing at the counter. She said it was exactly what she needed: bright, satisfying, and not trying too hard. We sat on the porch afterward with iced tea, and she admitted she'd been living on sad desk salads all week. Sometimes the best recipes are the ones that show up right when someone needs a little color and comfort on a plate.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Vegetable oil (1 tbsp): Just enough to get a golden sear without making the chicken greasy.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning lets the glaze do the talking.
- Sweet chili sauce (120 ml): The backbone of this dish, delivering that sticky-sweet heat that makes everything shine.
- Soy sauce (1 tbsp): Adds depth and a little saltiness that balances the sweetness perfectly.
- Rice vinegar (1 tbsp): Brightens the glaze and cuts through the richness with a gentle tang.
- Fresh ginger (1 tsp, grated): A tiny amount brings warmth and a hint of spice that wakes up the whole bowl.
- Garlic (1 clove, minced): Because garlic makes everything better, no questions asked.
- Cornstarch slurry (1 tsp cornstarch with 2 tsp water): Optional, but it turns the glaze thick and glossy like restaurant takeout.
- Jasmine or long-grain white rice (240 g): Fluffy, fragrant, and the perfect base to soak up all that glaze.
- Water (480 ml) and salt (1/2 tsp): For cooking the rice to tender perfection.
- Broccoli florets (300 g): Steamed just until bright green, they add crunch and a fresh contrast to the richness.
- Sesame oil (1/2 tsp, optional): A drizzle on the broccoli adds a nutty finish that feels like a secret ingredient.
- Green onions (2 tbsp, sliced): A pop of color and a mild, fresh bite on top.
- Sesame seeds (1 tsp, optional): Tiny, toasty, and they make the bowls look like they belong on a menu.
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 to a boil, reduce to low, cover, and simmer for 12 to 15 minutes until tender, then let it stand covered for 5 minutes and fluff with a fork.
- Prepare the Broccoli:
- Steam the florets over boiling water for 3 to 4 minutes until they turn bright green and just tender. Drizzle with sesame oil if you want that extra nutty richness, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat, season the chicken with salt and pepper, and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The edges should be lightly caramelized and the pieces should feel firm to the touch.
- Make the Sweet Chili Glaze:
- Whisk together 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 want a thicker, glossier sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it clings to the chicken like candy.
- Assemble the Bowls:
- Divide the rice among four bowls, top each with steamed broccoli and sweet chili chicken, and garnish with sliced green onions and sesame seeds. Serve while the chicken is still warm and glossy.
Pin The first time I packed this for lunch, a coworker leaned over and asked if I'd ordered takeout. I told her I made it in less time than delivery would have taken, and she didn't believe me until I walked her through it. Now she texts me photos of her own bowls, each one a little different with snap peas or tofu. It's funny how a simple dinner can become a little community of people who just want to eat well without the fuss.
Making It Your Own
This recipe is forgiving and loves improvisation. Swap the chicken for tofu, shrimp, or even thinly sliced pork, and the glaze will embrace it just the same. Toss in snap peas, bell peppers, or shredded carrots for extra color and crunch. If you like heat, add a pinch of red pepper flakes to the glaze or drizzle sriracha over the finished bowl. I've made this with brown rice, cauliflower rice, and even soba noodles, and it never disappoints.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Store the chicken, rice, and broccoli separately if you can, so the textures stay distinct. Reheat gently in the microwave or a skillet with a splash of water to loosen the glaze. The chicken might lose a bit of its glossy sheen, but the flavor only deepens. I've even eaten this cold straight from the fridge on a lazy afternoon, and it still hit the spot.
Pairing and Serving Suggestions
This bowl is complete on its own, but it pairs beautifully with a crisp, dry Riesling or a light lager that won't compete with the glaze. If you're serving a crowd, set out extra green onions, sesame seeds, and lime wedges so everyone can customize their bowl. A side of pickled vegetables or a simple cucumber salad adds a refreshing contrast to the sweetness.
- Serve with chopsticks for a fun, hands-on meal that feels special.
- Double the glaze and toss it with roasted vegetables for a vegetarian version.
- Make extra rice and use the leftovers for fried rice the next day.
Pin This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small act of care. I hope it becomes one of those dishes you reach for when you want something bright, easy, and just a little bit special.
Recipe FAQ
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay more tender during cooking. Use the same weight and cooking time, though thighs may take an additional 1-2 minutes to fully cook through.
- → How do I make the sauce thicker?
Stir together 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry, then add it to the sauce while simmering. Stir constantly for 1-2 minutes until the glaze becomes glossy and thickened.
- → What can I substitute for the sweet chili sauce?
Mix equal parts ketchup and sriracha for a homemade version, or use honey with red pepper flakes. Adjust seasonings to taste with additional soy sauce or vinegar.
- → Is this dish suitable for meal prep?
Yes. Store cooked chicken and sauce separately from rice and vegetables in airtight containers for up to 3 days. Reheat gently and reassemble when ready to serve for best texture.
- → What vegetables pair well with this dish?
Snap peas, bell peppers, carrots, and bok choy all complement the sweet chili flavors beautifully. Steam or stir-fry them using the same timing as the broccoli for consistent cooking.
- → Can I make this dairy-free?
This dish is naturally dairy-free when using regular sweet chili sauce and soy sauce. Always check labels for any unexpected dairy additives in pre-made sauces.