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Spicy Chicken Yum Yum Rice Bowls (Inspired by Half Baked Harvest)

Prep Time20 minutes
Cook Time25 minutes
Servings: 6 servings

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.