Stir-Fried Sweet Chili Chicken with Broccoli & Rice

Stir-Fried Sweet Chili Chicken

with Broccoli & Rice

25 MIN
4 Servings
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From the Test Kitchen

Here, a sweet and savory combo of soy sauce, sesame oil, sweet chili sauce, and more elevates our simple pairing of broccoli and chicken. It adds complex flavor to this takeout-style dish—complete with a side of rice, sprinkled with sesame seeds.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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tips & techniques
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut into small florets. In a bowl, combine the honey (kneading the packet before opening), sweet chili sauce, soy sauce, sesame oil, and 1/2 cup of water

Cook the broccoli:
3 Cook the broccoli:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, reduce the heat to medium-high and add the broccoli florets in an even layer. Season with salt and pepper. Loosely cover the pan with aluminum foil and cook, without stirring, 4 to 6 minutes, or until the water has cooked off and the broccoli is slightly softened. Transfer to a bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the broccoli cooks, pat the chicken dry with paper towels. Place in a large bowl. Season with salt and pepper. Add the cornstarch. Toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the cooked broccoli and cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Season with salt and pepper to taste. Serve the cooked chicken, broccoli, and sauce with the cooked rice. Garnish the rice with the sesame seeds. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut into small florets. In a bowl, combine the honey (kneading the packet before opening), sweet chili sauce, soy sauce, sesame oil, and 1/2 cup of water

Prepare the ingredients & make the sauce:
Cook the broccoli:
3 Cook the broccoli:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, reduce the heat to medium-high and add the broccoli florets in an even layer. Season with salt and pepper. Loosely cover the pan with aluminum foil and cook, without stirring, 4 to 6 minutes, or until the water has cooked off and the broccoli is slightly softened. Transfer to a bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan. 

4 Cook the chicken & serve your dish:

While the broccoli cooks, pat the chicken dry with paper towels. Place in a large bowl. Season with salt and pepper. Add the cornstarch. Toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the cooked broccoli and cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Season with salt and pepper to taste. Serve the cooked chicken, broccoli, and sauce with the cooked rice. Garnish the rice with the sesame seeds. Enjoy!

Cook the chicken & serve your dish:
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