Save The sticky glaze clinging to my wooden spoon was what sold me on this bowl. I'd been staring into my fridge on a Wednesday night, half a bottle of sweet chili sauce glaring back at me, and I thought why not just build dinner around it? Twenty minutes later, I was scraping my bowl clean, wondering why I'd ever overthought weeknight cooking. That glossy, tangy-sweet sauce coating tender chicken over rice became my reset meal, the one I make when I need something fast, bright, and satisfying without any fuss.
I made this for my neighbor after she mentioned craving something comforting but light, and she texted me two hours later asking for the recipe. She said her kids, who normally pick at anything green, ate the broccoli without complaint because the sauce made everything taste cohesive. That's the magic of a good glaze: it ties the whole bowl together, turning simple ingredients into something that feels intentional and cared for.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook slightly, but breasts work beautifully if you watch the timing and don't walk away mid-sear.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point lets the chicken brown without burning, creating those golden edges that soak up the glaze.
- Salt and black pepper (1/2 tsp, 1/4 tsp): Season the chicken before it hits the pan so the seasoning clings and builds flavor from the inside out.
- Sweet chili sauce (120 ml): The backbone of the glaze, providing sweetness, mild heat, and that glossy sheen that makes the dish look restaurant worthy.
- Soy sauce (1 tbsp): Adds salty depth and umami that balances the sweetness and makes the glaze taste more complex.
- Rice vinegar (1 tbsp): Cuts through the richness with a bright, tangy lift that keeps the glaze from feeling too heavy.
- Fresh ginger (1 tsp, grated): A little warmth and zing that wakes up the whole sauce, use it fresh for the best flavor.
- Garlic (1 clove, minced): Mellows as it simmers into the glaze, adding aromatic backbone without overpowering the chili and ginger.
- Cornstarch slurry (1 tsp cornstarch, 2 tsp water): Optional but helpful if you want a thicker, clingier glaze that coats each piece of chicken like candy.
- Jasmine or long-grain white rice (240 g): Fluffy, fragrant rice that soaks up the glaze and gives the bowl its satisfying base.
- Water (480 ml) and salt (1/2 tsp): The simplest way to cook perfect rice, just don't peek under the lid until it's done.
- Broccoli florets (300 g): Steamed until just tender and still bright green, they add color, crunch, and a vegetal balance to the sweet glaze.
- Sesame oil (1/2 tsp, optional): A few drops tossed with the broccoli add a nutty aroma that makes the vegetables feel like part of the plan.
- Green onions (2 tbsp, sliced): Fresh, sharp, and vibrant, they add a pop of color and a mild oniony bite right before serving.
- Sesame seeds (1 tsp, optional): A little crunch and visual interest, plus they make the bowl look like you put in extra effort even when you didn't.
Instructions
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, this removes excess starch and prevents gummy grains. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Prepare the Broccoli:
- Steam the broccoli florets over boiling water for 3 to 4 minutes until they turn bright green and just tender with a little bite left. Drizzle with sesame oil if you want that extra nutty depth, then set aside while you finish the chicken.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium high heat until it shimmers. Season the chicken pieces with salt and pepper, then add them to the hot pan and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through with no pink remaining.
- Make the Sweet Chili Glaze:
- Whisk together sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl. Pour the mixture over the cooked chicken and stir well to coat every piece, then add the cornstarch slurry if you want a thicker, glossier sauce and simmer for 1 to 2 minutes.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top each with steamed broccoli and the glazed chicken. Garnish with sliced green onions and a sprinkle of sesame seeds for color and crunch.
Save This bowl became my go to whenever someone needed a meal dropped off or when I just wanted to feel like I had my life together on a chaotic evening. There's something grounding about the ritual of assembling each bowl, the rice as the foundation, the vegetables as the structure, the glazed chicken as the reward. It's simple enough to make on autopilot, but it always feels like a small act of care.
Customizing Your Bowl
I've made this with tofu, shrimp, and even leftover rotisserie chicken when I was too tired to cook protein from scratch. The glaze works with anything, just adjust the cooking time and make sure whatever you're using is hot before you toss it in the sauce. I've also thrown in snap peas, bell peppers, and baby corn when I wanted more crunch and color, and it always turns out delicious as long as the vegetables are cooked just until tender.
Storing and Reheating
This bowl keeps well in the fridge for up to three days, stored in separate containers so the rice doesn't get soggy. I reheat it in the microwave with a damp paper towel over the top to keep everything moist, or in a skillet with a splash of water to refresh the glaze. The flavors deepen overnight, so leftovers often taste even better the next day, especially if you add a squeeze of lime or a few fresh herbs before eating.
Serving Suggestions
I like to serve this with a side of pickled vegetables or a simple cucumber salad to add acidity and crunch. A cold beer or a glass of dry Riesling cuts through the sweetness beautifully, and if you want to make it feel more like a full meal, add a soft boiled egg or some crushed peanuts on top for richness and texture.
- Marinate the chicken in soy sauce for 15 minutes before cooking for deeper flavor.
- Use brown rice or quinoa instead of white rice for a nuttier, heartier base.
- Double the glaze and save half for drizzling over the finished bowls or tossing with extra vegetables.
Save This bowl has gotten me through rushed weeknights, meal prep Sundays, and moments when I just needed something reliable and delicious without thinking too hard. I hope it does the same for you.
Recipe Help
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay more tender. They may require an extra 2-3 minutes of cooking time due to their thickness.
- → How do I make the glaze thicker?
Mix cornstarch with water to create a slurry and stir into the sauce after adding it to the chicken. Simmer for 1-2 minutes until it reaches your desired consistency.
- → What vegetables can I substitute for broccoli?
Snap peas, bell peppers, bok choy, and carrots all work beautifully. Steam or stir-fry them for similar cooking times to maintain texture contrast.
- → Is this dish gluten-free?
It can be if you use gluten-free soy sauce and verify your sweet chili sauce brand is gluten-free, as some contain wheat. Always check labels for allergens.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with firm tofu or chickpeas. Pan-fry tofu until golden before coating with the glaze for the best texture and flavor absorption.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep rice, chicken, and vegetables separate, then reheat gently and reassemble when ready to eat.