Description
This recipe for Spicy Honey-Ginger Chicken Bowls features tender, marinated chicken breasts or thighs baked to perfection and served over a bed of fluffy cooked rice. The dish is elevated with a sweet and spicy honey-ginger sauce and topped with fresh cucumber, creamy avocado, tangy kimchi, and crispy fried wontons. A creamy and flavorful yum yum sauce blends mayonnaise, ketchup, Worcestershire sauce, and spices to round out this vibrant and satisfying bowl perfect for weeknight dinners or meal prep.
Ingredients
Scale
Marinade & Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp tamari or soy sauce
- 2 tbsp orange juice
- to taste black pepper
Sauce
- 0.33 cup tamari or soy sauce
- 0.25 cup honey
- 2-3 tbsp chili paste (adjustable)
- 1 tbsp fresh ginger, chopped
- 2 cloves garlic, chopped
Yum Yum Sauce
- 0.33 cup olive oil mayonnaise
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp seasoned salt
- 0.25 tsp cayenne pepper
Bowl Components & Garnishes
- 3-4 cups cooked rice (base for bowls)
- 1 sliced cucumber
- 1 sliced avocado
- 1 cup kimchi
- 1 cup fried wontons (for topping)
- 2 tbsp extra virgin olive oil (for baking)
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon tamari or soy sauce with 2 tablespoons orange juice and black pepper to taste. Add the chicken breasts or thighs and coat evenly. Let the chicken marinate for at least 15 minutes to infuse it with flavor.
- Prepare the Honey-Ginger Sauce: In a small saucepan, combine 0.33 cup tamari or soy sauce, 0.25 cup honey, 2-3 tablespoons chili paste (adjust heat to preference), 1 tablespoon chopped fresh ginger, and 2 cloves chopped garlic. Heat gently over medium-low heat, stirring occasionally until the sauce is well combined and slightly thickened, about 5-7 minutes. Set aside.
- Preheat oven and bake chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet lined with parchment or foil. Drizzle 2 tablespoons extra virgin olive oil on the chicken and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make the Yum Yum Sauce: In a small bowl, mix 0.33 cup olive oil mayonnaise, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon seasoned salt, and 0.25 teaspoon cayenne pepper until smooth and creamy. Refrigerate until ready to serve.
- Assemble the Bowls: Place 3 to 4 cups cooked rice in serving bowls as the base. Slice the baked chicken into bite-sized pieces and toss it in the honey-ginger sauce. Add the coated chicken atop the rice.
- Add Toppings: Garnish each bowl with sliced cucumber, sliced avocado, a scoop of kimchi, and crispy fried wontons to add freshness, creaminess, tanginess, and crunch.
- Serve with Yum Yum Sauce: Drizzle or serve the yum yum sauce on the side to add a creamy, flavorful finish to each bowl.
Notes
- Adjust chili paste quantity in the sauce according to your preferred spice level.
- Use boneless, skinless thighs if you prefer juicier chicken over breasts.
- Fried wontons can be store-bought or homemade for added texture.
- This dish can be meal prepped by storing components separately for up to 3 days in the refrigerator.
- For a gluten-free option, ensure tamari is used instead of regular soy sauce and check the Worcestershire sauce ingredients.
