Save My neighbor knocked on the door one Tuesday holding a bottle of sweet chili sauce she'd bought by mistake. I stared at it, then at the chicken thawing on my counter, and thought why not. That improvised dinner turned into something I now make at least twice a month. The balance of heat and sweetness over tender chicken and rice felt like a small triumph born from pantry roulette.
I served this to friends on a rainy Friday when I had zero energy for anything elaborate. They scraped their bowls clean and asked if I'd taken a cooking class. I laughed and admitted it was born from a neighbor's shopping mistake and my own hunger. Sometimes the best meals come from happy accidents and a willingness to just start cooking.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier under high heat, but breasts work beautifully if you don't overcook them.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken sear without burning.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the glaze shine through.
- Sweet chili sauce (120 ml): The soul of this dish, bring tang, sweetness, and a gentle kick all at once.
- Soy sauce (1 tbsp): Adds depth and that umami backbone that makes everything taste more alive.
- Rice vinegar (1 tbsp): Brightens the glaze and cuts through richness with a clean, sharp note.
- Fresh ginger (1 tsp, grated): A little warmth and zing that wakes up the sauce.
- Garlic (1 clove, minced): Because garlic makes everything better, no exceptions.
- Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water): Optional, but it transforms the sauce into a glossy, clingy glaze.
- Jasmine or long-grain white rice (240 g): Fluffy and fragrant, the perfect base for soaking up all that sauce.
- Water (480 ml) and salt (1/2 tsp): For cooking the rice to tender perfection.
- Broccoli florets (300 g): Steamed until just tender, they add color, crunch, and a fresh counterpoint.
- Sesame oil (1/2 tsp, optional): A few drops make the broccoli taste like it came from a restaurant.
- Green onions (2 tbsp, sliced) and sesame seeds (1 tsp, optional): The final flourish that makes each bowl look as good as it tastes.
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 the heat 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 broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender. Drizzle with sesame oil if you like and 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, then cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. The edges should have a little caramelization.
- 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 well to coat. If you want a thicker sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes until it turns glossy and clings to the chicken.
- Assemble the Bowls:
- Divide the 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 everything is warm and vibrant.
Save The first time I made this, my daughter asked if we could have it again the next night. I realized then that some recipes earn their place not because they're fancy, but because they deliver comfort and flavor without demanding perfection. This bowl became our go-to for busy weeks and lazy Sundays alike.
Choosing Your Protein
Chicken thighs stay juicier and more forgiving if you're multitasking or distracted. Breasts work beautifully too, just watch the clock and pull them off the heat as soon as they're cooked through. I've also swapped in tofu for a vegetarian version, pressing it well and searing it until the edges crisp up, and shrimp for a quicker option that cooks in half the time.
Customizing Your Bowl
Snap peas, bell peppers, and baby corn all play nicely with the sweet chili glaze. I've added whatever vegetables were hanging out in the crisper drawer, and it always works. Sometimes I toss in a handful of cashews for crunch or a squeeze of lime for brightness, and the bowl transforms into something new each time.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and I store the rice, chicken, and broccoli in separate containers so nothing gets soggy. When reheating, I add a splash of water to the chicken and warm it gently in a skillet to bring back that glossy glaze. The rice comes back to life in the microwave with a damp paper towel over the top.
- If making ahead, cook the chicken and rice but steam the broccoli fresh for the best texture.
- The glaze thickens as it cools, so a quick toss over heat will loosen it up again.
- This recipe doubles easily for meal prep or feeding a crowd without extra effort.
Save This bowl has become my answer to what's for dinner when I want something satisfying without the stress. I hope it brings the same easy comfort to your table.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, cook the rice and steam the broccoli up to 2 hours in advance and store in the refrigerator. Prepare the chicken and glaze just before serving for best texture and flavor.
- → What are good substitutions for chicken?
Tofu, shrimp, or pork work excellently with this glaze. Adjust cooking times accordingly—tofu needs 3-4 minutes, shrimp 2-3 minutes, and pork 7-8 minutes until cooked through.
- → How do I make the sauce thicker?
Create a cornstarch slurry by mixing 1 teaspoon cornstarch with 2 teaspoons water. Stir into the sauce after coating the chicken and simmer for 1-2 minutes until glossy and thickened.
- → Is this dish gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce. Check your sweet chili sauce label, as some brands contain wheat or other gluten sources.
- → What vegetables work best in this bowl?
Broccoli is classic, but snap peas, bell peppers, bok choy, carrots, and mushrooms all pair beautifully. Steam or stir-fry softer vegetables to maintain their texture and nutritional value.
- → Can I make this dish dairy-free?
This bowl is naturally dairy-free when using standard sweet chili sauce and soy sauce. Always verify ingredient labels to ensure no dairy products are included in your specific sauce brands.