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Healthy Spicy Honey-Ginger Chicken Rice Bowl – Meal Prep Friendly!

This dish is a fusion of Asian-inspired flavors with a modern twist, making it an excellent choice for a quick weeknight meal or a gourmet homemade dinner. In this article, we’ll explore the origins of honey-ginger chicken, why it pairs perfectly with Yum Yum sauce, expert cooking techniques, serving suggestions, and answers to frequently asked questions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon orange juice
  • Freshly ground black pepper to taste
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons olive oil
For the Honey-Ginger Sauce:
  • ⅓ cup tamari or soy sauce
  • 2 tablespoons orange juice
  • ¼ cup honey
  • 2-3 tablespoons chili paste
  • 1 tablespoon fresh ginger finely chopped
  • 2 cloves garlic finely chopped
For the Yum Yum Sauce:
  • ⅓ cup olive oil mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • ¼ teaspoon cayenne pepper
For Serving:
  • 3-4 cups cooked rice
  • Sliced cucumber
  • Sliced avocado
  • Kimchi
  • Fried wonton strips

Method
 

Prepare the Chicken:
  1. Preheat the oven to 425°F (220°C).
  2. On a large baking sheet, toss the chicken pieces with 1 tablespoon tamari or soy sauce and 1 tablespoon orange juice. Season with freshly ground black pepper. Sprinkle with cornstarch or arrowroot powder and drizzle with olive oil. Mix to ensure the chicken is evenly coated.
  3. Bake in the preheated oven for 15 minutes.
Make the Honey-Ginger Sauce:
  1. In a medium bowl, whisk together ⅓ cup tamari or soy sauce, 2 tablespoons orange juice, honey, chili paste, chopped ginger, and chopped garlic until well combined.
Glaze the Chicken:
  1. After the initial 15 minutes of baking, remove the chicken from the oven. Pour two-thirds of the honey-ginger sauce over the chicken pieces and toss to coat thoroughly.
  2. Return the chicken to the oven and bake for an additional 5 minutes. For a slightly charred finish, you can broil the chicken for the last 1-2 minutes, keeping a close eye to prevent burning.
Prepare the Yum Yum Sauce:
  1. In a small bowl, combine the olive oil mayonnaise, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Stir until smooth and set aside.
Assemble the Bowls:
  1. Divide the cooked rice among serving bowls.
  2. Top each bowl with the glazed chicken pieces, sliced cucumber, sliced avocado, a spoonful of kimchi, and fried wonton strips.
  3. Drizzle the prepared Yum Yum sauce over the top of each bowl.

Notes

  • Adjust the Spice Level: Increase chili paste for more heat, or reduce it for a milder dish.
  • Meal Prep Friendly: Store chicken and sauce separately for up to 4 days and reheat when ready.
  • Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
  • Swap Proteins: Try shrimp, tofu, or beef for a different variation.

Tried this recipe?

Let us know how it was!