Spicy Honey-Ginger Chicken Bowls, this dish is everything: crispy, saucy chicken, fluffy rice, creamy avocado, crunchy wontons, and a drizzle of yum yum sauce that ties it all together like a boss. It’s the kind of meal that’ll make your taste buds do a happy dance.
Why You’ll Love This Dish
Let’s be honest—some meals are just meh. This is not one of those. Here’s why this recipe is a keeper:
- Flavor Explosion: Sweet honey meets zesty ginger and spicy chili. It’s bold, balanced, and downright addictive.
- So Easy: Bake the chicken, whisk the sauce, toss it all together—boom, dinner’s done.
- Customizable: Add your favorite toppings and make it your own.
- A Crowd-Pleaser: Whether you’re cooking for family or impressing friends, these bowls always hit the spot.
What You’ll Need for Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce:
Here’s the rundown of ingredients. Don’t stress—most of these are pantry staples or easy to grab from the store.
Chicken:
- 1 ½ pounds boneless, skinless chicken (breasts or thighs—your call!)
- 1 tablespoon + ⅓ cup tamari or soy sauce
- 2 tablespoons orange juice (a little tangy magic)
- ¼ cup honey (sweet and sticky goodness)
- 2-3 tablespoons chili paste (for that spicy kick)
- 1 tablespoon fresh ginger, chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- Black pepper to taste
Serving:
- 3-4 cups cooked rice (fluffy and warm)
- Sliced cucumber (cool and crunchy)
- Sliced avocado (because creamy is always a good idea)
- Kimchi (a tangy little surprise)
- Fried wontons (crispy and irresistible)
Yum Yum Sauce:
- ⅓ cup olive oil mayo (the creamy base)
- 2 tablespoons ketchup (adds a sweet tang)
- 1 tablespoon Worcestershire sauce (umami heaven)
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper (a hint of heat)
Instructions for Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce:
Step 1: Preheat That Oven
Crank it up to 425°F (220°C). It’s all about getting the chicken golden and slightly crispy.
Step 2: Prep the Chicken
On a large baking sheet, toss your chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Sprinkle on some black pepper and a little cornstarch or arrowroot powder (this helps it crisp up). Drizzle with olive oil for that perfect roast.
Pop it in the oven and bake for 15 minutes.
Step 3: Make the Sauce
Here’s where the magic happens. In a bowl, whisk together:
- ⅓ cup tamari
- 2 tablespoons orange juice
- Honey, chili paste, garlic, and ginger
Give it a taste. Sweet? Check. Spicy? Oh yeah. Perfect? Absolutely.
Step 4: Glaze It Up
After 15 minutes, pour two-thirds of your sauce over the chicken. Toss it around to coat every piece. Bake for another 5 minutes.
Want that charred, smoky edge? Switch to broil for the last 1-2 minutes. (Just don’t walk away—nobody likes burnt chicken.)
Step 5: Make the Yum Yum Sauce
In a small bowl, mix:
- Mayo
- Ketchup
- Worcestershire sauce
- Seasoned salt
- Cayenne pepper
Taste it. Adjust if needed (a little more cayenne for heat or seasoned salt for a pop of flavor). This sauce is the cherry on top.
Step 6: Assemble Your Bowls
Here’s the fun part:
- Scoop some rice into each bowl.
- Top with sliced chicken, cucumber, avocado, and a spoonful of kimchi.
- Sprinkle on fried wontons for crunch.
- Drizzle the yum yum sauce over everything.
Sit back and admire your masterpiece. Then dig in.
Tips to Make It Your Own
- Love spice? Add extra chili paste or a dash of sriracha to the sauce.
- Prefer low-carb? Swap the rice for cauliflower rice or quinoa.
- Go nuts! Sprinkle on sesame seeds or chopped peanuts for texture.
Why This Recipe Works
There’s something magical about the balance of flavors in this dish. The sweetness of the honey, the spiciness of the chili paste, and the zing of fresh ginger all work together beautifully. Pair that with the creamy avocado, crunchy wontons, and tangy kimchi, and you’ve got a bowl that hits every craving.
More Recipe Suggestions:
Spicy Korean Chicken with Cheesy Topping
Sweet and Spicy Honey Glazed Chicken
Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce
Equipment
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts or thigh,
- 1 tablespoon + ⅓ cup tamari or soy sauce divided
- 2 tablespoons extra virgin olive oil
- Black pepper to taste
- 2 tablespoons orange juice
- ¼ cup honey
- 2-3 tablespoons chili paste
- 1 tablespoon fresh ginger chopped
- 2 cloves garlic chopped
For Serving:
- 3-4 cups cooked rice
- Sliced cucumber
- Sliced avocado
- Kimchi
- Fried wontons
For the Yum Yum Sauce:
- ⅓ cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare and Bake the Chicken:
- On a large baking sheet, toss the chicken with 1 tablespoon of tamari and 1 tablespoon of orange juice. Season with black pepper. Sprinkle cornstarch (or arrowroot powder) over the chicken and lightly toss. Drizzle with olive oil and bake for 15 minutes.
Make the Sauce:
- While the chicken bakes, whisk together ⅓ cup of tamari, 2 tablespoons of orange juice, honey, chili paste, garlic, and ginger in a bowl.
Finish Cooking the Chicken:
- After the chicken has baked for 30 minutes, pour two-thirds of the sauce over it and toss to coat. Return to the oven for another 5 minutes or until cooked through. Switch the oven to broil for the final 1-2 minutes to char the edges of the chicken. If desired, drizzle the remaining sauce over the chicken once it’s done.
Prepare the Yum Yum Sauce:
- In a small bowl, mix the mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Adjust seasoning to taste with more cayenne or salt.
Assemble the Bowls:
- To serve, place cooked rice in bowls and top with the chicken sliced, cucumber, avocado, kimchi, and fried wontons. Spoon the yum yum sauce over everything, and enjoy!
