Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce

Total Time: 40 minutes
Servings: 4

Tender, oven-roasted chicken coated in a sticky-sweet, spicy honey-ginger glaze, served over rice with crisp vegetables and a creamy Yum Yum sauce.

Ingredients

Chicken

• 1½ lbs boneless, skinless chicken breasts or thighs
• 1 tbsp tamari or soy sauce
• 2 tbsp orange juice
• Black pepper, to taste
• 1 tbsp cornstarch or arrowroot powder
• 2 tbsp extra virgin olive oil

Honey-Ginger Sauce

• ⅓ cup tamari or soy sauce
• 2 tbsp orange juice
• ¼ cup honey
• 2–3 tbsp chili paste
• 1 tbsp fresh ginger, chopped
• 2 cloves garlic, chopped

Yum Yum Sauce

• ⅓ cup olive oil mayonnaise
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp seasoned salt
• ¼ tsp cayenne pepper

For Serving

• 3–4 cups cooked white or jasmine rice
• Sliced cucumber
• Sliced avocado
• Kimchi
• Fried wontons or wonton strips

Instructions

1. Preheat the Oven

Preheat oven to 425°F (220°C).

2. Prepare and Bake the Chicken

Toss chicken with 1 tablespoon tamari and 1 tablespoon orange juice on a baking sheet. Season with black pepper. Sprinkle with cornstarch and toss to coat. Drizzle with olive oil and bake for 15 minutes.

3. Make the Sauce

In a bowl, whisk together ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger.

4. Finish Cooking the Chicken

After 15 minutes, pour two-thirds of the sauce over the chicken and toss to coat. Return to the oven for 5–8 more minutes, until cooked through. Broil for the last 1–2 minutes to char the edges if desired. Optionally, drizzle the remaining sauce over the chicken before serving.

5. Prepare the Yum Yum Sauce

In a small bowl, mix the mayonnaise, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until smooth.

6. Assemble the Bowls

Divide cooked rice between bowls. Top with sliced chicken, cucumber, avocado, kimchi, and fried wontons. Drizzle with Yum Yum sauce and serve.

Notes

• Chili Paste: Sambal oelek or gochujang both work well—adjust quantity based on desired heat level.
• Cornstarch: Helps create a slightly crispy texture on the chicken when baked. Arrowroot powder is a great gluten-free alternative.
• Tamari vs Soy Sauce: Tamari is gluten-free and slightly less salty than traditional soy sauce.
• Yum Yum Sauce: Best made fresh, but can be refrigerated in an airtight container for up to 3 days.
• Add-Ins: Try shredded carrots, edamame, or pickled radish for additional texture and color.
• Rice: Jasmine rice is traditional, but brown rice or cauliflower rice can be substituted.

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