By This Spicy Chicken Yum Yum Rice Bowls balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Spicy Chicken Yum Yum Rice Bowls captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Spicy Chicken Yum Yum Rice Bowls becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken:
1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
1 tablespoon cornstarch or arrowroot powder
1 tablespoon tamari or soy sauce
2 tablespoons extra virgin olive oil
Black pepper, to taste
2 tablespoons orange juice
1/4 cup honey
2-3 tablespoons chili paste (adjust to taste)
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
3-4 cups cooked rice (white, brown, or jasmine)
Cucumber, avocado, kimchi, and fried wontons – for serving
For the Yum Yum Sauce:
1/3 cup olive oil mayo
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper (adjust for spice preference)
PREPARATION STEPS
Prepare the Chicken:
In a bowl, toss the sliced chicken with cornstarch or arrowroot powder, 1 tablespoon of tamari or soy sauce, and black pepper. Let it marinate for about 15-20 minutes.
Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
In a separate bowl, mix together the orange juice, honey, chili paste, chopped ginger, and garlic. Pour this sauce over the cooked chicken and stir to coat. Let it simmer for a few minutes until the sauce thickens slightly.
Make the Yum Yum Sauce:
In a small bowl, whisk together the olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until smooth. Adjust seasoning to taste.
Assemble the Bowls:
In serving bowls, layer the cooked rice, followed by the spicy chicken mixture. Top with cucumber slices, avocado, kimchi, and fried wontons.
Drizzle with Yum Yum Sauce:
Drizzle the Yum Yum sauce over the top and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
