Name: Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired / Fusion
Ingredients: For the Chicken:; 1 lb boneless, skinless chicken thighs or breasts; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tsp sriracha or chili paste (adjust to taste); 1 tsp sesame oil; 1 tbsp olive oil (for cooking); For the Yum Yum Sauce:; 1/2 cup mayonnaise; 1 tbsp ketchup; 1 tsp rice vinegar or apple cider vinegar; 1 tsp sugar; 1/2 tsp garlic powder; 1/2 tsp paprika; Water, to thin (as needed); Optional: dash of sriracha for heat; For the Bowl:; 2 cups cooked rice (white, brown, jasmine, or quinoa); 1/2 cup sliced cucumbers; 1/2 cup shredded carrots; 1 cup steamed broccoli or snap peas; Green onions and sesame seeds, for garnish

These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are a bold and balanced meal that I love making when I’m craving something flavorful, satisfying, and a little spicy. The sweet heat of the honey-ginger glazed chicken pairs perfectly with the creamy, tangy homemade Yum Yum Sauce, all served over a bed of rice with fresh veggies for a nourishing bowl.

Why You’ll Love This Recipe

I love this recipe because it hits every flavor note—sweet, spicy, savory, and creamy—all in one bowl. It’s an easy meal-prep option and super customizable based on what I have on hand. The honey-ginger sauce caramelizes beautifully on the chicken, and when I drizzle everything with that addictive Yum Yum Sauce, it turns a simple dish into something crave-worthy.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

Boneless, skinless chicken thighs or breasts
Soy sauce
Honey
Fresh ginger, grated
Garlic, minced
Sriracha or chili paste
Sesame oil
Olive oil (for cooking)

For the Yum Yum Sauce:

Mayonnaise
Ketchup
Rice vinegar or apple cider vinegar
Sugar
Garlic powder
Paprika
Water (to thin the sauce if needed)

For the Bowl:

Cooked white or brown rice
Sliced cucumbers
Shredded carrots
Steamed broccoli or snap peas
Green onions, sesame seeds (for topping)

directions

I start by marinating the chicken in soy sauce, honey, ginger, garlic, sesame oil, and sriracha for at least 20 minutes—or overnight if I have time.
While the chicken marinates, I whisk together all the Yum Yum Sauce ingredients in a small bowl and chill it in the fridge.
In a hot skillet, I sear the chicken in olive oil until golden and cooked through, letting the marinade reduce into a sticky glaze.
I let the chicken rest for a few minutes, then slice it into bite-sized pieces.
I assemble my bowls by layering rice, veggies, and chicken, then drizzle generously with Yum Yum Sauce.
I finish it with green onions and sesame seeds for a little crunch and extra flavor.

Servings and timing

This recipe makes 4 hearty bowls and takes about 40 minutes total, including marinating and cooking time. It’s a perfect weeknight meal that tastes like takeout but healthier and homemade.

Variations

I switch up the protein sometimes—using tofu, shrimp, or even crispy chickpeas for a vegetarian version. The veggies are totally flexible too; I use whatever’s in the fridge like avocado, edamame, cabbage, or bell peppers. For a low-carb version, I swap out rice with cauliflower rice or shredded lettuce.

storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat the chicken and rice in the microwave or on the stovetop, then add the cold toppings and Yum Yum Sauce after. The sauce keeps well in the fridge for about a week.

FAQs

Can I bake the chicken instead of pan-frying it?

Yes, I often bake it at 400°F for about 20–25 minutes, then broil for the last few minutes to caramelize the glaze.

Is Yum Yum Sauce spicy?

Not really—it’s more creamy and tangy. If I want a kick, I stir in a little sriracha or cayenne pepper.

Can I use chicken breast instead of thighs?

Absolutely. I just make sure not to overcook the breast to keep it juicy.

What kind of rice works best?

I use jasmine or brown rice most often, but sushi rice or even quinoa are great choices too.

Can I make this dish dairy-free?

Yes, the Yum Yum Sauce is already dairy-free if I use a plant-based mayo. The rest of the bowl is naturally dairy-free too.

Conclusion

These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are one of my go-to meals when I want something fast, flavorful, and customizable. The mix of heat, sweetness, and creamy sauce makes every bite exciting, and I love how easily I can prep it ahead for busy weeks. It’s the kind of bowl I never get tired of.