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Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce

A quick and delicious meal that combines spicy, sweet flavors with a creamy Yum Yum sauce, perfect for busy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast, diced into bite-sized pieces
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons grated ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes or more if you’re feeling brave!
  • Salt and pepper to taste
For the Yum Yum Sauce
  • 1/2 cup mayonnaise store-bought or homemade works!
  • 1 tablespoon ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Water to thin as needed
For the Bowls
  • Cooked rice or quinoa (white or brown, your choice!)
  • Steamed broccoli (or your favorite veggie)
  • Green onions, sliced (for garnish)
  • Sesame seeds (optional, but makes it look fancy!)

Method
 

Marinate the Chicken
  1. In a medium bowl, toss the diced chicken with honey, soy sauce, grated ginger, garlic powder, red pepper flakes, and a sprinkling of salt and pepper. Allow it to marinate for at least 15 minutes.
Cook the Chicken
  1. In a large skillet, heat a splash of oil over medium heat. Add the marinated chicken to the pan, cooking until it’s golden brown and cooked through – about 6-8 minutes.
Prepare the Yum Yum Sauce
  1. While the chicken cooks, mix together mayonnaise, ketchup, rice vinegar, garlic powder, and paprika in a small bowl. Add water a teaspoon at a time to reach your preferred consistency.
Assemble Your Bowls
  1. Grab your base of cooked rice or quinoa and organize the chicken atop it. Add steamed broccoli, drizzle with Yum Yum sauce, and finish with sliced green onions and sesame seeds.

Notes

Let your sauce shine: This Yum Yum sauce can also be used on wraps, veggies, or as a dip for chips. Make it your own by adding other veggies like bell peppers, carrots, or snap peas. Store leftovers in an airtight container in the fridge for about 3 days. Reheat and enjoy!