Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce
These spicy honey-ginger chicken bowls with yum yum sauce are the ultimate balance of sweet, savory, and heat. Juicy chicken is caramelized in a sticky honey-ginger glaze and paired with creamy homemade sauce over fluffy rice. It’s an easy, high-protein dinner that’s great for meal prep, customizable with fresh veggies, and better than takeout!
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs diced
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp grated fresh ginger
- 2 garlic cloves minced
- 1 tbsp rice vinegar
- 1 tsp sriracha optional for heat
- 1 tbsp neutral oil canola or avocado
For the Yum Yum Sauce:
- ½ cup mayo
- 1 tbsp ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp rice vinegar
- ½ tsp paprika
- 1 tbsp water to thin
For the Bowl:
- 2 cups cooked white or brown rice
- Cucumber slices shredded carrots, or edamame (optional)
- Sesame seeds and green onions for garnish
Instructions
- Marinate the Chicken: In a bowl, mix soy sauce, honey, ginger, garlic, vinegar, and sriracha. Toss in the chicken and let marinate for 10–15 minutes.
- Make the Yum Yum Sauce: Whisk all the ingredients in a bowl until smooth. Chill until ready to use.
- Cook the Chicken: Heat oil in a pan over medium-high. Add the chicken (reserving marinade) and sear until browned. Pour in the remaining marinade and cook until sticky and chicken is fully cooked.
- Assemble the Bowls: Divide rice into bowls. Top with chicken, veggies, and a drizzle of yum yum sauce. Garnish with sesame seeds and green onions.
Notes
Secret Tips for the Best Spicy Honey-Ginger Chicken Bowls
- Marinate Longer for Deeper Flavor: If time allows, marinate the chicken for up to 4 hours (or overnight) in the honey-ginger mixture. The soy sauce and vinegar help tenderize the chicken while locking in that sweet heat.
- Use Chicken Thighs for Juiciness: Boneless skinless chicken thighs give a richer flavor and stay moist even if slightly overcooked. They’re ideal for absorbing the sticky honey-ginger glaze.
- Sear, Then Simmer: For the best caramelization, sear the chicken in a hot pan first, then lower the heat to let the sauce thicken and coat each bite evenly. Don’t overcrowd the pan or you’ll lose that golden sear.
- Fresh Ginger > Ground Ginger: Freshly grated ginger gives the sauce that warm, zippy kick. Ground ginger works in a pinch, but fresh elevates the flavor profile tenfold.
- Chill the Yum Yum Sauce: Let the sauce rest in the fridge for at least 15–30 minutes. This helps the flavors meld and gives it a thicker, creamier texture for drizzling.
- Layer Texture with Crunch: Top your bowl with toasted sesame seeds, sliced green onions, or crispy wonton strips to contrast the soft chicken and rice.
- Balance the Heat: Too spicy? Add a little brown sugar or extra honey to mellow it out. Not spicy enough? Mix in some gochujang or a dash of cayenne.
- Rice Matters: Jasmine or short-grain white rice works best to soak up the sauce. For a healthier twist, try brown rice or a mix of rice and quinoa.
- Prep Components Separately for Meal Prep: Keep the chicken, rice, veggies, and sauce in separate containers. Assemble just before eating to keep the texture and flavor fresh.
- Make a Double Batch of Sauce: The yum yum sauce is also amazing as a dip for fries, drizzle for burgers, or sandwich spread. Make extra—you’ll thank yourself later!