Spicy Chicken Yum Yum Rice Bowls (Inspired by Half Baked Harvest)
Some nights call for a recipe that feels exciting but still doable on a busy weeknight, and this Spicy Chicken Yum Yum Rice Bowl absolutely hits that sweet spot. This is one of those dinners that feels a little restaurant-y, a little indulgent, but still totally family-friendly especially when you make a few small tweaks.
This bowl is inspired by the Spicy Chicken Yum Yum Rice Bowls from Half Baked Harvest, and we love it because it’s packed with flavor, customizable, and comes together in a way that feels unfussy. I’m sharing how we make it at home, it’s simple, flexible, and perfect for real life.
Why This Recipe Is on Repeat at Our House
This is one of those meals that checks all the boxes:
It’s especially great if you’re in a dinner rut and need something new that still feels cozy and familiar.
How We Make These Yum Yum Rice Bowls at Home
When we make this recipe, we follow the general structure and flavors from Half Baked Harvest, but keep it a little simpler for our household.
Here’s how we adjusted it:
The base stays the same with spicy chicken, fluffy rice, and that irresistible yum yum-style sauce but it’s simplified into something that works beautifully for weeknights.
This is also one of those recipes where measurements don’t have to be perfect. Taste as you go, adjust the spice level, and make it yours.
Spicy Chicken Yum Yum Rice Bowls (Inspired by Half Baked Harvest)
Ingredients
- 1 1/2 lb boneless skinless chicken breasts or thighs thinly sliced
- 1 tbsp cornstarch or arrowroot powder
- 1 tbsp + 1/3 cup tamari or soy sauce
- 2 tbsp extra virgin olive oil
- black pepper
- 2 tbsp orange juice
- 1/4 cup honey
- 2-3 tbsp chili paste
- 1 tbsp chopped fresh ginger
- 2 clove garlic chopped
- 3-4 cup cooked rice
- cucumber, avocado, kimchi, and fried wontons – for serving
Yum Yum Sauce:
- 1/3 cup olive oil mayo
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp seasoned salt
- 1/4 tsp cayenne
Instructions
- Preheat the oven to 425° F.
- 2 On a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch (or arrowroot powder) over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.
- To make the sauce. In a bowl, whisk 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger.
- When the chicken is ready, pour two-thirds of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.
- Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with cayenne and salt.
- To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum.
What to Serve It With
These bowls are pretty filling on their own, but if you want to round things out:
Leftovers reheat surprisingly well, making this a great option for lunch the next day.
My Kitchen Essentials:
Tips for Making This Even Easier
This is one of those meals that looks impressive but doesn’t require perfection — exactly the kind of dinner I love.
Credit Where Credit Is Due
This recipe is inspired by Half Baked Harvest’s Spicy Chicken Yum Yum Rice Bowls. You can find the original recipe on her site, and I highly recommend checking it out if you want to try it exactly as written.
This version is simply how we make it at home — imperfect, flexible, and very loved.
Did your family like this recipe? Let me know!
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