Description
Spicy honey-ginger chicken bowls bring Asian-inspired flavors to your dinner table with zesty marinades and creamy yum yum sauce. Hearty rice, tender chicken, and tangy drizzles create a balanced meal that will satisfy your craving for bold, dynamic cuisine.
Ingredients
Scale
Protein:
- 1.5 pounds boneless skinless chicken breasts or thighs
Sauce and Marinade Ingredients:
- 1 tablespoon tamari or soy sauce
- ⅓ cup tamari or soy sauce
- ¼ cup honey
- 2–3 tablespoons chili paste
- 2 tablespoons orange juice
- 1 tablespoon fresh ginger (chopped)
- 2 cloves garlic (chopped)
- Black pepper (to taste)
Accompaniments and Yum Yum Sauce:
- 3–4 cups cooked rice
- Sliced cucumber
- Sliced avocado
- Kimchi
- Fried wontons
- ⅓ cup olive oil mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Heat oven to 425°F, preparing a large baking sheet for roasting chicken.
- Coat chicken pieces with tamari and orange juice, dusting cornstarch evenly to create a light crispy exterior. Drizzle olive oil and bake for 15 minutes.
- Create a vibrant marinade by whisking tamari, orange juice, honey, chili paste, minced garlic, and grated ginger into a glossy sauce.
- After initial baking, generously coat chicken with two-thirds of prepared sauce. Return to oven for additional 5 minutes until fully cooked.
- Activate broiler for 1-2 minutes to caramelize chicken edges, developing rich golden-brown color and intensifying flavor.
- Craft yum yum sauce by blending mayonnaise, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until smooth and creamy.
- Assemble bowls by layering steamed rice as foundation, then artfully arrange sliced chicken, crisp cucumber, creamy avocado, tangy kimchi, and crunchy fried wontons.
- Finish by drizzling remaining sauce over assembled bowl, creating a harmonious blend of textures and flavors.
Notes
- Cornstarch acts as a magical coating, creating a crispy exterior and helping the sauce cling beautifully to the chicken while preventing it from becoming soggy.
- For a gluten-free version, swap tamari with coconut aminos and use gluten-free cornstarch to maintain the recipe’s delicious flavor profile.
- Marinating chicken beforehand in the sauce can intensify the honey-ginger flavors, allowing deeper penetration of the spicy-sweet marinade into the meat.
- Customize heat levels by adjusting chili paste quantities or substituting with sriracha or gochujang for different spice experiences and cultural twists.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 14 g
- Sodium: 890 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg