Description
These Irresistible Spicy Chicken Yum Yum Rice Bowls combine tender, flavorful chicken with a vibrant, spicy sauce served over fluffy rice and topped with fresh cucumber, creamy avocado, tangy kimchi, and crispy fried wontons. Finished with a creamy homemade Yum Yum sauce, this dish offers a delightful balance of textures and flavors in just 40 minutes, perfect for a satisfying weeknight meal.
Ingredients
Scale
For the Chicken:
- 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
For the 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 garlic, chopped
For Serving:
- 3-4 cups cooked rice
- Cucumber, sliced
- Avocado, sliced
- Kimchi, for serving
- Fried wontons, for serving
For 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 marinade to infuse the chicken for optimal flavor.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken in a single layer. Cook for about 5-7 minutes or until browned and cooked through, stirring occasionally to ensure even cooking.
- Prepare the Sauce: In a separate bowl, combine the remaining 1/3 cup tamari or soy sauce with orange juice, honey, chili paste, chopped ginger, and garlic to create a vibrant, flavorful sauce.
- Coat Chicken with Sauce: Pour the sauce mixture over the cooked chicken in the skillet, stirring gently to coat all pieces. Continue cooking for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Assemble the Bowls: Serve the saucy chicken over a bed of cooked rice in individual bowls. Garnish generously with fresh sliced cucumber, creamy avocado, tangy kimchi, and crispy fried wontons for texture and freshness.
- Make Yum Yum Sauce: In a small bowl, whisk together olive oil mayonnaise, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until creamy and well combined. Drizzle or serve alongside the bowls as a delicious dipping sauce.
Notes
- Use boneless, skinless chicken thighs for a juicier texture; chicken breasts work well for a leaner option.
- Adjust the amount of chili paste to control the level of spiciness according to your preference.
- Fried wontons add a crunchy texture but can be omitted or replaced with crispy nuts for a gluten-free option.
- Leftover Yum Yum sauce stores well in the refrigerator for up to 5 days.
- Use cooked rice of your choice, such as jasmine, basmati, or brown rice for added fiber.
