# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Sweet Chili Glaze
05 - 1/2 cup sweet chili sauce
06 - 1 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tsp grated fresh ginger
09 - 1 clove garlic, minced
10 - 1 tsp cornstarch mixed with 2 tsp water for thickening
→ Rice
11 - 1 1/4 cups jasmine or long-grain white rice
12 - 2 cups water
13 - 1/2 tsp salt
→ Vegetables
14 - 10 oz broccoli florets
15 - 1/2 tsp sesame oil
→ Garnish
16 - 2 tbsp sliced green onions
17 - 1 tsp sesame seeds
# How To Make:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
02 - Steam broccoli florets over boiling water for 3-4 minutes until bright green and just tender. Drizzle with sesame oil if desired and set aside.
03 - Heat vegetable oil in large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
04 - In small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic. Pour over cooked chicken and stir well to coat. If thicker sauce is desired, stir in cornstarch slurry and simmer for 1-2 minutes until glossy and thickened.
05 - Divide rice among four bowls. Top each with steamed broccoli and sweet chili chicken. Garnish with sliced green onions and sesame seeds.
