Description

These Irresistible Spicy Chicken Yum Yum Rice Bowls combine tender, flavorful chicken with a sweet and spicy sauce, served over fluffy rice and topped with fresh cucumber, creamy avocado, tangy kimchi, and crunchy fried wontons. The homemade Yum Yum sauce adds a creamy, zesty finishing touch, making this dish a delightful, satisfying meal perfect for any weeknight.

Ingredients

Scale

Chicken Marinade and Cooking

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 (for sauce)
2 tablespoons orange juice
1/4 cup honey
2-3 tablespoons chili paste
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped

Bowl Toppings and Sides

3-4 cups cooked rice
Cucumber, sliced
Avocado, sliced
Kimchi, for serving
Fried wontons, for serving

Yum Yum Sauce

1/3 cup olive oil mayo
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon cayenne

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Instructions

Marinate the Chicken: In a bowl, mix the cornstarch and 1 tablespoon tamari or soy sauce until smooth. Add the sliced chicken and toss thoroughly to evenly coat each piece, allowing the flavors to absorb.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Prepare the Sauce: In a separate bowl, combine the remaining 1/3 cup tamari or soy sauce, orange juice, honey, chili paste, chopped ginger, and garlic. Stir to blend all ingredients into a flavorful sauce.
Combine Chicken and Sauce: Pour the sauce mixture over the cooked chicken in the skillet. Stir gently to coat all pieces evenly. Continue cooking for 2-3 minutes until the sauce thickens slightly and the chicken is heated through.
Assemble the Bowls: Spoon the cooked rice evenly into serving bowls. Top with the saucy chicken, then garnish with sliced cucumber, avocado, kimchi, and crispy fried wontons to add fresh and crunchy textures.
Make Yum Yum Sauce: In a small bowl, whisk together olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne until creamy and well combined. Serve alongside or drizzle over the bowls as a zesty finishing touch.

Notes

You can substitute arrowroot powder for cornstarch if preferred.
Adjust chili paste amount to control spiciness level according to taste.
Chicken thighs provide more juiciness, but breasts work well for a leaner option.
For a gluten-free version, ensure tamari and Worcestershire sauce used are gluten-free.
Cooked rice can be made ahead and reheated for quicker assembly.
Leftover sauce can be refrigerated for up to 3 days and reheated gently.