Description
These Irresistible Spicy Chicken Yum Yum Rice Bowls combine tender, flavorful chicken cooked in a spicy-sweet sauce served over fluffy rice, topped with fresh cucumber, creamy avocado, tangy kimchi, and crispy fried wontons. Accompanied by a creamy homemade Yum Yum sauce, this dish offers a delightful mix of textures and bold flavors perfect for an easy weeknight dinner or meal prep.
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
- 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 chopped garlic
Bowls
- 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
- Marinate the Chicken: In a bowl, mix the cornstarch and 1 tablespoon of tamari or soy sauce until smooth. Add the sliced chicken and toss well to coat each piece evenly, allowing the flavors to absorb.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the chicken pieces 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. This sauce will add a spicy-sweet flavor to the chicken.
- Combine Chicken and Sauce: Pour the prepared sauce over the cooked chicken in the skillet. Stir gently to fully coat the chicken and cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Assemble the Rice Bowls: Serve the saucy chicken over a bed of cooked rice in individual bowls. Garnish with fresh sliced cucumber, creamy avocado slices, tangy kimchi, and crispy fried wontons for texture and flavor contrast.
- Make the Yum Yum Sauce: In a small bowl, whisk together the olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until creamy and smooth. Serve this alongside the bowls as a flavorful dipping sauce or drizzle.
Notes
- Use boneless, skinless chicken thighs for a juicier result or chicken breasts for a leaner option.
- Adjust the amount of chili paste based on your preferred spice level.
- Fried wontons add delicious crunch; substitute with crispy fried onions or tortilla strips if preferred.
- Kimchi adds a tangy, fermented bite that balances the richness of the dish.
- Leftover rice bowls can be stored in the fridge for up to 3 days and reheated gently on the stove or microwave.
