Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicier and a bit more forgiving if you forget them in the oven for a few minutes (hey, it happens).

How do I store leftovers?

Keep the chicken, rice, and toppings in separate containers if you can. It’ll last up to 4 days in the fridge. Reheat gently and assemble bowls fresh.

Is the sauce really spicy?

It has a nice little kick, but you can easily tone it down by reducing the chili paste or bumping up the honey.

What can I use instead of fried wontons?

Crushed tortilla chips, crispy onions, or even roasted nuts can add that needed crunch.

Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce

Description

These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are a weeknight dinner dream—sweet, spicy, creamy, and packed with color and texture. Tender chicken, bold sauce, fluffy rice, and fresh toppings come together in one craveable bowl that’s easy to prep and impossible to resist!

Ingredients

Scale

For the Chicken

1½ lbs boneless, skinless chicken (breasts or thighs)
1 tbsp tamari or soy sauce
1 tbsp orange juice
Black pepper to taste
1 tbsp cornstarch or arrowroot powder (optional, for coating)
2 tbsp olive oil

For the Honey-Ginger Sauce

⅓ cup tamari or soy sauce
2 tbsp orange juice
¼ cup honey
2–3 tbsp chili paste (adjust to taste)
1 tbsp fresh ginger, chopped
2 garlic cloves, chopped

For the Yum Yum Sauce

⅓ cup olive oil mayo
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp seasoned salt
¼ tsp cayenne pepper (or more to taste)

For Serving

3–4 cups cooked rice
Sliced cucumber
Sliced avocado
Kimchi (optional)
Fried wontons or wonton strips
Chopped scallions and sesame seeds (optional garnish)

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Instructions

Preheat Oven to 425°F (220°C).
Prepare the Chicken: Place chicken on a baking sheet. Toss with 1 tbsp tamari and 1 tbsp orange juice. Sprinkle with black pepper and cornstarch, then drizzle with olive oil. Bake for 15 minutes.
Make the Sauce: In a small bowl, whisk together ⅓ cup tamari, 2 tbsp orange juice, honey, chili paste, garlic, and ginger.
Glaze the Chicken: After 30 minutes of total baking, pour ⅔ of the sauce over the chicken. Toss to coat. Return to the oven for 5 minutes. Broil for 1–2 minutes until the edges char slightly.
Mix Yum Yum Sauce: In another bowl, combine mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Mix until smooth.
Assemble Bowls: Scoop rice into bowls. Top with sliced chicken, cucumber, avocado, kimchi, and fried wontons. Drizzle with yum yum sauce. Garnish with scallions and sesame seeds if desired. Enjoy!

Notes

Adjust spice level by reducing or increasing chili paste.
For meal prep, keep rice and chicken separate from fresh toppings.
Kimchi adds a tangy punch, but it’s totally optional!
You can use store-bought yum yum sauce in a pinch, but this homemade version is way better.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dinner
Method: Baked + Broiled
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 540 kcal
Sugar: 14 g
Sodium: 1180 mg
Fat: 27 g
Saturated Fat: 4 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 85 mg