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A full bowl of spicy honey ginger chicken with yum yum sauce.

Spicy Honey Ginger Chicken Bowls with Yum Yum Sauce

These Spicy Honey Ginger Chicken Bowls with Yum Yum Sauce are a delicious and easy weeknight meal. Tender chicken and crisp vegetables are coated in a flavorful honey ginger sauce and drizzled with a creamy, tangy Yum Yum sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 550 kcal

Equipment

  • medium bowl
  • small bowl
  • whisk
  • large skillet or wok

Ingredients
  

For the Honey Ginger Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sriracha (or more, to taste, for extra spice)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch

For the Yum Yum Sauce:

  • ½ cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon water (or more, to reach desired consistency)
  • Pinch of cayenne pepper (optional, for a subtle kick)

For the Bowls:

  • Cooked rice (jasmine or brown rice recommended)
  • Assorted vegetables for stir-fry (e.g., bell peppers, broccoli florets, snap peas, shredded carrots)
  • Sesame seeds and chopped green onions for garnish

Instructions
 

Marinate the Chicken

  • Combine honey, ginger, garlic, soy sauce, sriracha, rice vinegar, and sesame oil in a bowl. Add chicken, toss to coat, and marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator. Just before cooking, stir in the cornstarch.

Make the Yum Yum Sauce

  • Whisk together mayonnaise, sugar, rice vinegar, paprika, garlic powder, water, and optional cayenne pepper until smooth. Add more water if needed for desired consistency.

Cook the Chicken

  • Heat a large skillet or wok with cooking oil over medium-high heat. Add chicken in a single layer and cook for 3-5 minutes per side until golden brown, cooked through, and sauce has thickened. Remove chicken and set aside.

Sauté the Vegetables

  • Add a little more oil to the same skillet if needed. Sauté desired stir-fry vegetables for 3-5 minutes until tender-crisp.

Assemble the Bowls

  • Divide cooked rice among bowls, then top with honey ginger chicken and sautéed vegetables.

Garnish and Serve

  • Drizzle generously with Yum Yum sauce, then garnish with sesame seeds and chopped green onions. Serve immediately.

Notes

For extra spice, increase the amount of sriracha in the chicken marinade or add more cayenne pepper to the Yum Yum sauce. You can prepare the Yum Yum sauce ahead of time and store it in the refrigerator for up to 3 days. Adjust vegetable choices based on what is in season or your personal preference. Ensure you do not overcrowd the pan when cooking the chicken to achieve a good sear; cook in batches if necessary.