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A full bowl of spicy honey ginger chicken with yum yum sauce.

Spicy Honey Ginger Chicken Bowls with Yum Yum Sauce

These Spicy Honey Ginger Chicken Bowls feature tender chicken marinated in a sweet and spicy sauce, stir-fried with fresh vegetables, and served over rice with a creamy Yum Yum sauce. A quick and flavorful meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 650 kcal

Equipment

  • medium bowl
  • small bowl
  • large skillet or wok

Ingredients
  

For the Spicy Honey Ginger Chicken

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tbsp soy sauce low sodium preferred
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp sriracha or more, to taste, for extra spice
  • 0.5 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp olive oil or vegetable oil for cooking

For the Yum Yum Sauce

  • 0.5 cup mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp sugar
  • 0.5 tsp paprika
  • 0.25 tsp garlic powder
  • cayenne pepper optional, for extra kick

For the Bowls

  • 2 cups cooked jasmine or brown rice
  • 2 cups mixed stir-fry vegetables broccoli florets, bell peppers, snap peas, carrots Juliene, etc.
  • Green onions, sliced for garnish
  • Sesame seeds for garnish

Instructions
 

Marinate the Chicken

  • In a medium bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sriracha, and black pepper. Add chicken and toss to coat. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator. Stir in cornstarch just before cooking.

Make the Yum Yum Sauce

  • While chicken marinates, whisk all Yum Yum sauce ingredients in a small bowl until smooth. Taste and adjust seasonings as needed.

Cook the Chicken

  • Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3-5 minutes per side, until browned and cooked through. Remove chicken and set aside.

Sauté the Vegetables

  • Add more oil to the skillet if needed. Add mixed stir-fry vegetables and cook for 4-6 minutes, until tender-crisp.

Assemble the Bowls

  • Divide cooked rice among serving bowls. Top with cooked chicken and sautéed vegetables.

Serve

  • Drizzle generously with Yum Yum sauce. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

Adjust sriracha and cayenne pepper to your preferred level of spice. For extra flavor, toast sesame seeds before garnishing. Feel free to customize the vegetables based on your preferences or what you have on hand, such as bell peppers, snap peas, or carrots. Always ensure chicken is cooked through to an internal temperature of 165°F (74°C).