Description
These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are a flavorful fusion of sweet, spicy, and savory goodness. Tender chicken is glazed in a sticky honey-ginger sauce, paired with fresh veggies over rice, and topped with a creamy homemade Yum Yum Sauce. Perfect for meal prep or easy weeknight dinners, this bowl is customizable, nourishing, and better than takeout!
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
Instructions
- In a bowl, mix soy sauce, honey, ginger, garlic, sesame oil, and sriracha. Add chicken and marinate for at least 20 minutes or overnight.
- Whisk together Yum Yum Sauce ingredients and chill in the fridge.
- Heat olive oil in a skillet over medium-high heat. Cook chicken with marinade until golden and cooked through, allowing sauce to thicken into a glaze.
- Let chicken rest, then slice into bite-sized pieces.
- Assemble bowls with a base of rice, then top with veggies and chicken. Drizzle with Yum Yum Sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
- Bake chicken at 400°F for 20–25 minutes if you prefer not to pan-fry.
- Swap chicken for shrimp, tofu, or crispy chickpeas for variety.
- Use cauliflower rice for a low-carb version.
- Yum Yum Sauce keeps in the fridge for up to a week.
- For extra spice, add chili flakes or hot sauce to either the marinade or sauce.
