Description

These spicy honey-ginger chicken bowls are packed with bold flavor, colorful veggies, and topped with a creamy yum yum sauce that brings everything together.

Ingredients

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp honey
2 tbsp soy sauce
1 tbsp freshly grated ginger
2 cloves garlic, minced
1 tbsp rice vinegar
1-2 tsp chili paste or sriracha (to taste)
2 cups cooked white or brown rice
1 cup shredded carrots
1/2 cucumber, thinly sliced
2 green onions, sliced
1 tbsp sesame seeds
For the Yum Yum Sauce:
1/2 cup mayonnaise
1 tbsp ketchup
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp sriracha (optional)

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Instructions

In a bowl, whisk together honey, soy sauce, ginger, garlic, rice vinegar, and chili paste/sriracha. Add chicken and marinate for 20 minutes to 1 hour.
Heat a skillet over medium-high heat. Add marinated chicken (without excess marinade) and cook for 7-9 minutes until caramelized and cooked through.
In a small bowl, mix all ingredients for the yum yum sauce until smooth. Chill until ready to use.
Divide cooked rice into bowls. Top with chicken, carrots, cucumber, green onions, and sesame seeds.
Drizzle with yum yum sauce and serve immediately.

Notes

Customize heat level by adjusting chili paste or sriracha.
For vegetarian option, substitute chicken with tofu or roasted cauliflower.
Meal prep by storing components separately in airtight containers.