Name: Quick Chili Garlic Sauce Shrimp Rice Bowl with broccoli
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound peeled shrimp; 3 tablespoons Huy Fong Chili Garlic Sauce 8 oz; 1 tablespoon water or rice vinegar; 1 tablespoon neutral oil; 2 cloves garlic, minced; 1 teaspoon grated ginger; 3 cups broccoli; 3 cups cooked rice or noodles; 2 scallions, sliced; 1 teaspoon toasted sesame seeds

Quick Chili Garlic Sauce Shrimp Rice Bowl with broccoli

Quick Chili Garlic Sauce Shrimp Rice Bowl with broccoli uses Huy Fong Chili Garlic Sauce 8 oz for a fast sauce-forward rice bowl with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings

Prep Time14 minutes

Cook Time16 minutes

Total Time30 minutes

This rice bowl is built around Huy Fong Chili Garlic Sauce 8 oz, giving the dish spicy, garlicky, tangy, and savory. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the chili garlic sauce glossy instead of burnt and helps the shrimp stay tender.

Cookware, heat, and timing

Use a large skillet and cook over medium-high heat. Prep takes about 14 minutes and cooking takes about 16 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 3 cups cooked rice, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the chili garlic sauce recipe and product category or the full recipe library.

Quick answer

For a reliable chili garlic sauce rice bowl, use 3 tablespoons sauce for 1 pound of peeled shrimp, cook in a large skillet over medium-high heat, and add the sauce during the final 1 to 2 minutes.

How to make it

Minute 0 to 5: Pat the shrimp dry, cut it into bite-size pieces, and set out the large skillet.

Minute 5 to 8: Whisk Huy Fong Chili Garlic Sauce 8 oz with 1 tablespoon water or rice vinegar, garlic, and ginger until the sauce looks smooth and pourable.

Minute 8 to 10: Warm 1 tablespoon oil in the large skillet over medium-high heat until the oil looks glossy but is not smoking.

Minute 10 to 17: Cook the shrimp, stirring or turning as needed, until it is opaque and firm.

Minute 17 to 22: Add the broccoli and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.

Minute 22 to 30: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then serve over warm rice with scallions and sesame seeds.

Make it yours

Cookware: use a large skillet so the food has enough room to brown instead of steam.

Heat: keep the pan at medium-high heat; lower it if the sauce starts to darken before the food is cooked.

Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.

Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.