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.