Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce
A flavor-packed bowl featuring sweet and spicy honey-ginger chicken, fresh veggies, and a drizzle of creamy homemade Yum Yum Sauce. It’s fast, customizable, and meal-prep friendly—perfect for weeknight dinners or make-ahead lunches with a bold Asian-inspired twist.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 1/4 cup honey
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha adjust to taste
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp sesame oil or neutral oil
- 1/2 tsp salt
For the Yum Yum Sauce:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp paprika
- 1 –2 tbsp water to thin
For the Bowls:
- 2 cups cooked rice cauliflower rice, or quinoa
- 1 cup shredded cabbage or slaw mix
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumbers
- 1/2 cup shelled edamame
- Sesame seeds and chopped scallions for garnish
Instructions
- Make the marinade: In a bowl, whisk together honey, soy sauce, rice vinegar, sriracha, ginger, garlic, sesame oil, and salt.
- Marinate the chicken: Add chicken to a zip-top bag or shallow dish. Pour in the marinade, mix to coat, and let sit for at least 30 minutes (or up to 8 hours).
- Make the Yum Yum Sauce: In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, sugar, and paprika. Thin with water to desired consistency. Refrigerate until ready to use.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook 6–8 minutes per side, or until deeply caramelized and internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- Assemble the bowls: Start with a scoop of rice, then layer on the sliced chicken, shredded cabbage, carrots, cucumbers, and edamame. Drizzle generously with Yum Yum Sauce. Top with sesame seeds and scallions.
Notes
Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce – Helpful Tips
Cooking Tips & TechniquesMarinate the chicken in a blend of honey, soy sauce, ginger, garlic, and chili flakes for at least 30 minutes to lock in bold, spicy-sweet flavor.
Use boneless, skinless chicken thighs for extra tenderness and juiciness, especially when seared in a hot skillet or grilled.
Cook the chicken over medium-high heat until caramelized and sticky — don’t overcrowd the pan to allow for proper browning.
Whisk your yum yum sauce ahead of time and let it chill — it thickens slightly and the flavors meld better when given time to rest.
Steam or sauté your veggies right before serving for bright color and texture contrast. Serving Suggestions
Serve over white or brown rice, cauliflower rice for low-carb, or even rice noodles for a fun twist.
Top with sesame seeds, sliced green onions, or crushed peanuts for extra flavor and crunch.
Add fresh cucumbers or pickled veggies to balance the heat with a refreshing bite.
Drizzle generously with yum yum sauce and serve with lime wedges for a zesty finish. Make-Ahead & Storage
Make-Ahead: Marinate the chicken and prep the sauce up to a day ahead. Keep both refrigerated until ready to cook.
Refrigerator: Store assembled bowls in airtight containers for up to 4 days — perfect for meal prep!
Freezer: Freeze cooked chicken separately from rice and veggies for up to 2 months. Thaw in the fridge before reheating.
Reheat: Reheat in a microwave or skillet until hot. Add a splash of water or extra sauce if needed to keep it moist. Tasty Variations to Try
Extra-Spicy Kick: Add a dash of sriracha or a spoonful of gochujang to the sauce or marinade.
Vegetarian Version: Swap chicken for crispy tofu or grilled tempeh with the same honey-ginger glaze.
Peanut-Ginger Bowls: Replace yum yum sauce with a spicy peanut-ginger dressing for a Thai-inspired twist.
Low-Carb Bowl: Serve over sautéed cabbage or cauliflower rice and skip the honey in favor of a low-carb sweetener.
Teriyaki Upgrade: Swap honey for pineapple juice and add a touch of sesame oil for a fruity, tropical flair.