Pin it The smell hit me before I even opened the takeout bag: sweet, sticky, with that unmistakable chili tang. I loved ordering it, but hated the price and the soggy rice that came with it. One Tuesday night, I decided to stop scrolling through delivery apps and just make it myself. It took less time than waiting for a driver, tasted better, and left my kitchen smelling like the best kind of weeknight victory.
I made this for my sister when she came over stressed about work deadlines. She ate two bowls standing at the counter, asked for the recipe, then texted me a photo of her own version three days later. It became our shared weeknight anthem, proof that good food fixes more than just hunger.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and forgive overcooking, but breasts work beautifully if you watch the clock and avoid high heat for too long.
- Vegetable oil (1 tbsp): A neutral oil lets the glaze shine without competing flavors, and it heats fast enough to get a golden sear on the chicken.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that builds the base before the glaze takes over, never skip this step or the chicken tastes flat.
- Sweet chili sauce (120 ml): The soul of this dish, sticky and tangy with just enough heat to wake up your palate without burning it.
- Soy sauce (1 tbsp): Adds that savory depth and a little saltiness that balances the sweetness perfectly.
- Rice vinegar (1 tbsp): Brightens everything up and keeps the glaze from feeling too heavy or cloying.
- Fresh ginger (1 tsp, grated): A sharp, warming note that makes the sauce taste alive and homemade, not bottled.
- Garlic (1 clove, minced): Because no stir fry style dish feels complete without that aromatic punch hitting the pan.
- Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional, but it turns a thin sauce into a glossy coat that clings to every piece of chicken.
- Jasmine or long grain white rice (240 g): Fluffy, fragrant, and the perfect neutral canvas for that bold, sticky chicken.
- Water (480 ml) and salt (1/2 tsp): The foundation for perfectly cooked rice that does not clump or turn mushy.
- Broccoli florets (300 g): Steamed until just tender, they add color, crunch, and a vegetal freshness that cuts through the richness.
- Sesame oil (1/2 tsp, optional): A quick drizzle over the broccoli adds a nutty finish that feels like a secret ingredient.
- Green onions (2 tbsp, sliced): Fresh, sharp, and beautiful scattered on top for a pop of color and flavor.
- Sesame seeds (1 tsp, optional): Toasted if you have time, they add a little crunch and visual polish that makes the bowl feel special.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, this washes away excess starch and keeps the grains from turning gummy. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Prepare the Broccoli:
- Steam broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender, not mushy. Drizzle with sesame oil if you want that extra layer of flavor, then set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium high heat, season chicken with salt and pepper, then add the pieces and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Do not crowd the pan or the chicken will steam instead of sear.
- Make the Sweet Chili Glaze:
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic, then pour it over the cooked chicken and stir well 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 rice among four bowls, top each with steamed broccoli and sweet chili chicken, then garnish with sliced green onions and sesame seeds. Serve immediately while the chicken is still hot and glossy.
Pin it I remember plating this for a friend who claimed she did not like broccoli. She ate every single floret, then asked if I had more hidden somewhere. Sometimes the right sauce changes everything, even vegetables you thought you hated.
Making It Your Own
I have swapped chicken for tofu, pressed and cubed, and it soaks up the glaze like a sponge. Shrimp works too, just cut the cooking time in half so they stay tender. Once I added snap peas and bell peppers because that is what I had in the fridge, and it turned into an even more colorful, crunchy bowl.
Storage and Reheating
Leftovers keep in the fridge for up to three days in separate containers, rice in one, chicken and broccoli in another. Reheat the chicken gently in a skillet with a splash of water to bring back the glaze, and microwave the rice with a damp paper towel on top to steam it back to life. The broccoli loses some crunch, but it still tastes good.
Pairing and Serving Ideas
This bowl loves a cold glass of dry Riesling or a light lager, something crisp to cut through the sweetness. If you want to stretch it for a crowd, double the rice and add a side of cucumber salad or pickled carrots. It also works as meal prep, just keep the components separate until you are ready to eat.
- Marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking for even deeper flavor.
- Toast the sesame seeds in a dry pan for 30 seconds to bring out their nutty aroma.
- Check your sweet chili sauce label if you are avoiding gluten or fish, some brands sneak in unexpected allergens.
Pin it This bowl is proof that you do not need a long ingredient list or fancy techniques to make something you actually crave. Just good flavors, a hot pan, and 35 minutes between you and dinner.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can cook all components separately and store them in the refrigerator for up to 3 days. Reheat the chicken and sauce together on the stovetop or microwave, then assemble with freshly reheated rice and broccoli for best texture and flavor.
- → What's the best way to thicken the sweet chili glaze?
Mix cornstarch with water to create a slurry, then stir it into the sauce while simmering for 1-2 minutes. Alternatively, simmer the glaze uncovered for a few minutes longer to naturally reduce and thicken, concentrating the flavors.
- → Can I make this gluten-free?
Absolutely. Use gluten-free soy sauce or tamari instead of regular soy sauce, and verify that your sweet chili sauce is gluten-free. Always check ingredient labels for hidden gluten, especially in sauces and condiments.
- → What vegetables work well as substitutes or additions?
Bell peppers, snap peas, carrots, mushrooms, and bok choy are excellent choices. You can steam or stir-fry them alongside the chicken, adding them to the glaze for extra flavor and nutrition without significantly extending cooking time.
- → Is this dish suitable for meal prep?
Yes, this bowl is ideal for meal prep. Portion the cooked rice, chicken, and broccoli into containers and refrigerate. Add the sauce fresh when reheating, or store everything together—just reheat gently to maintain texture and prevent the rice from drying out.
- → What's the best wine or beverage pairing?
A dry Riesling complements the sweet and tangy flavors beautifully, balancing the chili heat and sauce richness. Light lager beers also work well, refreshing the palate between bites of the savory-sweet chicken.