Description
These Irresistible Spicy Chicken Yum Yum Rice Bowls combine tender, flavorful chicken coated in a zesty, slightly sweet chili-ginger sauce, served over fluffy rice and garnished with fresh cucumber, avocado, tangy kimchi, and crispy fried wontons. Finished with a creamy, spicy Yum Yum sauce, this dish offers an exciting blend of textures and flavors perfect for a satisfying 40-minute dinner.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless skinless chicken breasts or thighs, sliced
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon tamari or soy sauce (for marinade)
- 2 tablespoons extra virgin olive oil
- Black pepper, to taste
Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons orange juice
- 1/4 cup honey
- 2-3 tablespoons chili paste
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
Rice Bowls and Garnishes
- 3-4 cups cooked rice
- Cucumber, sliced
- Avocado, sliced
- Kimchi, for serving
- Fried wontons, for serving
Yum Yum Sauce
- 1/3 cup olive oil mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare the chicken marinade: In a bowl, mix the cornstarch and 1 tablespoon of tamari or soy sauce until smooth. Add the sliced chicken and toss thoroughly to coat each piece evenly, allowing the chicken to absorb the marinade flavors.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, arrange the chicken slices in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Season with black pepper to taste during cooking.
- Make the sauce: In a separate bowl, combine the remaining 1/3 cup tamari or soy sauce, orange juice, honey, chili paste, chopped fresh ginger, and garlic. Mix well to create a flavorful sauce.
- Combine chicken and sauce: Pour the sauce mixture over the cooked chicken in the skillet. Stir gently to coat the chicken evenly and cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Assemble the bowls: Spoon cooked rice into serving bowls. Top with the spicy chicken and sauce mixture. Garnish generously with sliced cucumber, avocado, tangy kimchi, and crispy fried wontons to add freshness and crunch.
- Prepare the Yum Yum sauce: In a small bowl, whisk together olive oil mayonnaise, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until creamy and well combined. Drizzle this sauce over the bowls or serve on the side for dipping.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful.
- Adjust the amount of chili paste based on your preferred spice level.
- For a gluten-free version, ensure the tamari and Worcestershire sauce used are gluten-free.
- Prep rice ahead of time or use leftover rice to speed up assembly.
- Fried wontons add delightful crunch but can be omitted or replaced with crispy shallots for a lighter option.
- Store leftover chicken and sauce separately from rice and garnishes to maintain freshness.
