Sweet Chili Chicken Bowl Protein Powerhouse
A vibrant and nutritious high-protein bowl featuring tender chicken breast coated in a glossy sweet and spicy glaze, served over fluffy jasmine rice with crunchy broccoli. This restaurant-quality meal perfectly balances sweet, savory, and tangy flavors for the ultimate weeknight dinner.
Equipment
- Large Skillet or Wok
- Small saucepan with lid
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Spatula or tongs
- Fine-mesh strainer
Ingredients
- 1.5 lbs Boneless skinless chicken breast, cut into bite-sized pieces
- 1 cup Jasmine rice
- 2 cups Broccoli florets
- ½ cup Sweet chili sauce
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Cornstarch
- 1 tablespoon Neutral oil vegetable or canola
- 1 teaspoon Sesame oil
- Salt and black pepper to taste
- 2 tablespoons Water or chicken broth optional, to thin sauce
- Optional garnish: Sliced green onions, fresh cilantro, and toasted cashews
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Cook the rice in a saucepan according to package instructions until fluffy, then set aside.
- While the rice cooks, chop the chicken into uniform bite-sized pieces. In a large bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
- Steam the broccoli florets until tender-crisp, then set aside.
- Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 2-3 minutes per side until golden brown and cooked through. Remove the chicken from the pan.
- In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the sweet chili sauce, soy sauce, and rice vinegar. Let the mixture simmer and reduce for about 1 minute until it becomes thick and syrupy.
- Return the cooked chicken and steamed broccoli to the skillet. Toss vigorously to coat every piece in the glaze. If the sauce is too thick, add a tablespoon of water or broth to loosen it.
- Assemble the bowls by placing a portion of jasmine rice at the bottom and topping it with the sweet chili chicken and broccoli.
- Finish with a drizzle of sesame oil and garnish with green onions, cilantro, or toasted cashews as desired.
Notes
For a gluten-free version, use Tamari or liquid aminos instead of soy sauce. To lower the carb count, substitute jasmine rice with cauliflower rice or quinoa. If you enjoy extra spice, add a teaspoon of red chili flakes or a squeeze of Sriracha to the sauce mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.