Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are a deliciously vibrant and satisfying meal, blending sweet, savory, and spicy flavors in every bite. Tender pieces of marinated chicken are pan-seared and served over a bed of rice, vegetables, and a creamy, tangy Yum Yum sauce that perfectly complements the heat from the honey-ginger glaze. These bowls are a great choice for anyone craving a flavorful, balanced meal that’s quick and easy to prepare.
Why You’ll Love This Recipe
This recipe hits all the right notes—spicy, sweet, and savory—making it a true crowd-pleaser. The honey-ginger chicken is full of bold flavor, while the cool and creamy Yum Yum sauce adds an irresistible richness to the dish. It’s a great option for meal prep or a quick weeknight dinner, and the combination of tender chicken, fresh vegetables, and creamy sauce will leave you feeling satisfied. Plus, it’s customizable: you can easily add your favorite vegetables or adjust the spice level to your liking!
Ingredients
For the Spicy Honey-Ginger Chicken:
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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2 tablespoons honey
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 tablespoon fresh ginger, grated
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1 teaspoon garlic, minced
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1 tablespoon sriracha sauce (adjust to taste)
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1 tablespoon vegetable oil (for cooking)
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Salt and pepper to taste
For the Yum Yum Sauce:
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1/4 cup mayonnaise
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2 tablespoons ketchup
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1 tablespoon rice vinegar
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1 teaspoon sugar
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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A pinch of cayenne pepper (optional, for heat)
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Water (to thin out the sauce as needed)
For the Bowls:
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2 cups cooked rice (white, brown, or jasmine)
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1 cup sliced cucumber
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1 cup shredded carrots
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1/2 cup sliced green onions
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Fresh cilantro (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Marinate the chicken: In a bowl, whisk together the honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha. Season with a pinch of salt and pepper. Add the chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 20-30 minutes (or up to 2 hours for more flavor).
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Prepare the Yum Yum Sauce: In a small bowl, whisk together the mayonnaise, ketchup, rice vinegar, sugar, garlic powder, smoked paprika, and cayenne pepper (if using). Add a little water to thin out the sauce to your desired consistency. Set aside.
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Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and golden brown. If the marinade starts to burn, lower the heat.
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Assemble the bowls: Divide the cooked rice between 4 bowls. Top with the cooked chicken, cucumber slices, shredded carrots, and green onions.
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Drizzle with Yum Yum Sauce: Generously drizzle the Yum Yum sauce over the chicken and vegetables. Garnish with fresh cilantro if desired.
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Serve and enjoy!
Servings and Timing
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Servings: 4
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Prep time: 15 minutes (plus marinating time)
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Cook time: 15-20 minutes
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Total time: 30-40 minutes
Storage/Reheating
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and rice in the microwave or in a skillet over medium heat until heated through. If needed, drizzle with extra Yum Yum sauce before serving.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe. They’re more tender and juicy, and they hold up well with the marinade and sauce.
2. Can I make the Yum Yum sauce ahead of time?
Yes, the Yum Yum sauce can be made ahead of time and stored in the refrigerator for up to 1 week. It actually gets better as the flavors meld together.
3. Can I make this recipe vegetarian?
Yes! You can replace the chicken with tofu or tempeh for a vegetarian version. Just marinate the tofu or tempeh and cook it the same way as the chicken.
4. How can I adjust the spice level?
If you prefer a milder dish, reduce the amount of sriracha or leave it out entirely. Alternatively, you can add extra sriracha to make the dish spicier.
5. Can I make this dish ahead of time?
You can prepare the chicken and Yum Yum sauce ahead of time and store them in the fridge until you’re ready to assemble the bowls. The rice can also be cooked in advance and reheated when needed.
6. Can I add other vegetables to the bowls?
Absolutely! You can add vegetables like bell peppers, avocado, or steamed broccoli to the bowls for added color and nutrition.
7. Can I use another type of sauce besides Yum Yum sauce?
Yes, you can substitute the Yum Yum sauce with a peanut sauce or a simple soy-ginger sauce for a different flavor profile.
8. What rice should I use for this recipe?
Jasmine rice is a great option for this dish because of its fragrant, slightly sticky texture. You can also use brown rice, white rice, or even cauliflower rice for a lighter version.
9. Can I use store-bought marinade for the chicken?
While homemade marinade is always the freshest option, you can use store-bought honey-ginger or teriyaki marinade as a shortcut.
10. How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). You can also cut into a piece of chicken to ensure there is no pink in the center.
Conclusion
Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are a flavorful, satisfying, and easy-to-make meal that’s perfect for any night of the week. The sweet, spicy chicken combined with the creamy Yum Yum sauce creates a delicious and balanced dish that’s sure to become a family favorite. With customizable vegetables, a quick cook time, and incredible flavor, this recipe is a must-try for anyone craving a vibrant, satisfying meal!
Print
Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15-20 minutes
- Total Time: 30-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared, Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce offer a delicious, vibrant meal that combines sweet, savory, and spicy flavors in every bite. Tender, marinated chicken is pan-seared and served over rice with fresh vegetables and a creamy Yum Yum sauce that perfectly complements the honey-ginger glaze. Quick and easy to prepare, these bowls are perfect for weeknight dinners or meal prep, and the combination of flavors will leave everyone satisfied.
Ingredients
- For the Spicy Honey-Ginger Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper to taste
- For the Yum Yum Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- A pinch of cayenne pepper (optional, for heat)
- Water (to thin out the sauce as needed)
- For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the chicken: In a bowl, whisk together honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha. Season with salt and pepper. Add chicken pieces to the marinade and toss to coat. Let marinate for 20-30 minutes (or up to 2 hours for more flavor).
- Prepare the Yum Yum Sauce: In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, sugar, garlic powder, smoked paprika, and cayenne pepper (if using). Thin out with water to your desired consistency and set aside.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. If the marinade starts to burn, lower the heat.
- Assemble the bowls: Divide cooked rice between 4 bowls. Top with cooked chicken, cucumber slices, shredded carrots, and green onions.
- Drizzle with Yum Yum Sauce: Generously drizzle Yum Yum sauce over the chicken and vegetables. Garnish with fresh cilantro if desired.
- Serve and enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or in a skillet.
- For more spice, increase the sriracha or add extra cayenne pepper to the Yum Yum sauce.
- Add more vegetables like bell peppers, avocado, or steamed broccoli for additional flavor and nutrition.
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