Name: Honey-Ginger Chicken Bowls with Spicy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs; 1 tablespoon tamari or soy sauce; 1/3 cup tamari or soy sauce, divided; 2 tablespoons extra virgin olive oil; Black pepper, to taste; 2 tablespoons orange juice (plus 1 tablespoon more, divided); 1/4 cup honey; 2–3 tablespoons chili paste; 1 tablespoon fresh ginger, chopped; 2 cloves garlic, chopped; 3–4 cups cooked rice; Sliced cucumber; Sliced avocado; Kimchi; Fried wontons or crunchy wonton strips; Optional: cornstarch for coating chicken; 1/3 cup olive oil mayo; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon seasoned salt; 1/4 teaspoon cayenne pepper

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Honey-Ginger Chicken Bowls with Spicy Sauce are a flavorful, colorful, and satisfying meal that I love making when I want something bold yet balanced. The chicken bakes with a sticky honey-ginger glaze, then I layer it over fluffy rice with fresh toppings like cucumber, avocado, kimchi, and crispy wontons. A drizzle of homemade Yum Yum Sauce ties everything together, giving each bite a perfect mix of sweet, spicy, and creamy.

Why You’ll Love This Recipe

I like this recipe because it’s a complete meal in one bowl. The chicken is tender and juicy, coated with a sauce that’s both sweet from honey and fiery from chili paste. Paired with cool vegetables and creamy avocado, it balances out beautifully. The fried wontons add crunch, while the Yum Yum Sauce gives a rich, tangy finish. It’s the kind of bowl that feels restaurant-worthy but comes together easily at home. Honey-Ginger Chicken Bowls with Spicy Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon tamari or soy sauce
1/3 cup tamari or soy sauce, divided
2 tablespoons extra virgin olive oil
Black pepper, to taste
2 tablespoons orange juice
1/4 cup honey
2–3 tablespoons chili paste
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
3–4 cups cooked rice
Sliced cucumber
Sliced avocado
Kimchi
Fried wontons

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

Directions

I preheat my oven to 425°F (220°C).
I toss the chicken with 1 tablespoon tamari, 1 tablespoon orange juice, and a sprinkle of black pepper. I lightly coat it with cornstarch, drizzle with olive oil, and bake for 15 minutes.
While the chicken bakes, I whisk together 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger to make the sauce.
After 30 minutes of baking, I pour two-thirds of the sauce over the chicken and toss it well. I return it to the oven for 5 more minutes, broiling during the last 1–2 minutes to char the edges slightly.
To make the Yum Yum Sauce, I stir together the mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper in a small bowl.
To assemble, I spoon rice into bowls, top with chicken, cucumber, avocado, kimchi, and fried wontons, then drizzle generously with Yum Yum Sauce.

Servings and timing

This recipe makes about 4 servings. It takes roughly 45 minutes from start to finish, including prep, baking, and assembling the bowls.

Variations

Sometimes I swap rice for quinoa or cauliflower rice to lighten things up. I’ve also made it with shrimp instead of chicken for a seafood twist. If I want it extra spicy, I add more chili paste or drizzle sriracha over the top. For crunch without fried wontons, I use roasted cashews or peanuts. Honey-Ginger Chicken Bowls with Spicy Sauce

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice in a skillet with a splash of water or extra sauce to keep it moist. I always add the fresh toppings and Yum Yum Sauce just before serving to keep them crisp and flavorful.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs since they stay juicier and absorb the sauce beautifully.

Do I have to fry wontons for this recipe?

No, I sometimes skip them or use store-bought crunchy wonton strips if I want to save time.

How spicy is the chicken?

The spice level depends on how much chili paste I add. With 2 tablespoons it’s mild to medium, and with 3 it gets a nice kick.

Can I make the Yum Yum Sauce ahead of time?

Yes, I often make it the day before. It keeps well in the fridge for up to 5 days.

What vegetables can I use besides cucumber and avocado?

I like adding shredded carrots, edamame, or even sautéed bok choy when I want to change things up.

Conclusion

Honey-Ginger Chicken Bowls with Spicy Sauce are one of my favorite meals to make when I want something wholesome yet packed with flavor. The sweet-and-spicy chicken, crisp veggies, and creamy Yum Yum Sauce make every bite exciting. It’s a dish that’s just as fun to assemble as it is to eat, and it never fails to hit the spot.