These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are the perfect combination of sweet, spicy, and savory flavors. Tender chicken is coated in a deliciously spicy honey-ginger sauce, served over a bed of rice, and topped with fresh cucumber, creamy avocado, kimchi, and crispy fried wontons. The Yum Yum sauce ties everything together with a creamy, tangy kick. This dish is easy to make and a flavor-packed dinner that’s sure to impress.
Why You’ll Love This Recipe
- Sweet & spicy – The honey-ginger sauce adds the perfect balance of heat and sweetness.
- Quick & easy – Ready in just 35 minutes, making it a great weeknight dinner.
- Flavorful & fresh – Served with cucumber, avocado, and crispy fried wontons, this bowl is full of textures and tastes.
- Customizable – Adjust the spice level with more or less chili paste and cayenne pepper to fit your preferences.
- Creamy Yum Yum sauce – The sauce adds an irresistible creamy finish to the dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs – Choose your preferred cut of chicken for tenderness.
- 1 tablespoon + ⅓ cup tamari or soy sauce (divided) – For savory depth.
- 2 tablespoons extra virgin olive oil – For cooking the chicken.
- Black pepper, to taste – For seasoning.
- 2 tablespoons orange juice – Adds citrusy brightness.
- ¼ cup honey – For sweetness.
- 2–3 tablespoons chili paste – Adds spice and heat.
- 1 tablespoon fresh ginger, chopped – For a fresh, zesty flavor.
- 2 cloves garlic, chopped – Adds aromatic depth.
For Serving:
- 3–4 cups cooked rice – Use white rice, brown rice, or any preferred variety.
- Sliced cucumber – For a refreshing crunch.
- Sliced avocado – For creamy richness.
- Kimchi – For a tangy, spicy kick.
- Fried wontons – For extra crunch and flavor.
For the Yum Yum Sauce:
- ⅓ cup olive oil mayo – The creamy base of the sauce.
- 2 tablespoons ketchup – For sweetness and tang.
- 1 tablespoon Worcestershire sauce – Adds umami and depth.
- 1 teaspoon seasoned salt – For flavor enhancement.
- ¼ teaspoon cayenne pepper – For a touch of heat.
Directions
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2. Prepare and Bake the Chicken:
- On a large baking sheet, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice.
- Season with black pepper and sprinkle with cornstarch (or arrowroot powder), tossing gently to coat.
- Drizzle with olive oil and bake for 15 minutes.
3. Make the Sauce:
- While the chicken is baking, whisk together ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger in a bowl.
4. Finish Cooking the Chicken:
- After 15 minutes, pour two-thirds of the sauce over the chicken and toss to coat.
- Return the chicken to the oven for another 5 minutes or until fully cooked through.
- Switch the oven to broil for the last 1-2 minutes to char the edges of the chicken.
- Drizzle with the remaining sauce after removing the chicken from the oven.
5. Prepare the Yum Yum Sauce:
- In a small bowl, mix mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper.
- Adjust seasoning with more cayenne or salt, if desired.
6. Assemble the Bowls:
- Serve by placing cooked rice in bowls.
- Top with sliced chicken, cucumber, avocado, kimchi, and fried wontons.
- Drizzle generously with Yum Yum sauce and serve!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: Approximately 400 kcal per serving
Variations
- Vegetarian option – Swap the chicken for tofu or tempeh for a plant-based version.
- More heat – Add extra chili paste or sriracha to the sauce for additional spice.
- Rice alternatives – Use cauliflower rice for a low-carb version or quinoa for extra protein.
- Sweeten it up – Add a little more honey if you prefer a sweeter taste.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the cooked chicken for up to 1 month. Just thaw and reheat.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are tender and juicy, and they’ll work beautifully in this recipe.
Can I make the Yum Yum sauce ahead of time?
Yes, you can prepare the Yum Yum sauce in advance and store it in the fridge for up to 1 week.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C). You can also cut into the thickest part of the chicken to ensure it’s cooked through.
Can I make this dish spicier?
Yes! Add more chili paste, sriracha, or red pepper flakes to increase the heat.
Can I use a different sauce for the chicken?
You can substitute the chili paste with sriracha or hot sauce for a different flavor profile.
Conclusion
These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are the perfect balance of sweet, spicy, and savory. With tender chicken, a flavorful sauce, and a fresh assortment of toppings, this dish is sure to become a favorite. Quick, easy, and packed with flavor, it’s the ultimate meal for any night of the week. Enjoy!
Print
Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce
These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are the perfect combination of sweet, spicy, and savory flavors. Tender chicken is coated in a spicy honey-ginger sauce, served over rice and topped with fresh cucumber, creamy avocado, kimchi, and crispy fried wontons. The creamy, tangy Yum Yum sauce ties everything together. Ready in just 35 minutes, these flavor-packed bowls are perfect for a quick and impressive weeknight dinner!
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 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 (white, brown, or preferred variety)
- 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 baking sheet, toss chicken with 1 tablespoon tamari, 1 tablespoon orange juice, black pepper, and cornstarch (or arrowroot powder). Drizzle with olive oil and bake for 15 minutes.
- Make the Sauce: While chicken bakes, whisk together ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger in a bowl.
- Finish Cooking the Chicken: After 15 minutes, pour two-thirds of the sauce over the chicken, toss to coat, and return to the oven for 5 minutes or until fully cooked. Broil for 1-2 minutes to char the edges. Drizzle with the remaining sauce.
- Prepare the Yum Yum Sauce: In a small bowl, combine mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Adjust seasoning as needed.
- Assemble the Bowls: Serve rice in bowls, top with sliced chicken, cucumber, avocado, kimchi, and fried wontons. Drizzle with Yum Yum sauce and serve.
Notes
- Vegetarian Option: Swap chicken for tofu or tempeh for a plant-based dish.
- More Heat: Add extra chili paste or sriracha for a spicier kick.
- Rice Alternatives: Use cauliflower rice for a low-carb option or quinoa for extra protein.
- Sweeten It Up: Add more honey for a sweeter flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Chicken
- Method: Baking, Stir-frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
