There’s something incredibly satisfying about building a bowl—layer by flavorful layer—into a complete, hearty meal. And this Spicy Honey Ginger Chicken Bowl with Yum Yum Sauce has quickly become one of those go-to recipes in our kitchen that we crave on repeat. It’s the kind of meal that warms you from the inside out, balancing the spicy-sweet glaze of the chicken with creamy, tangy yum yum sauce, and grounding everything with a bed of fluffy rice and crisp, colorful veggies.

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This dish reminds me of the kind of food you’d order at a small, family-run Asian-fusion spot—quick, fresh, and so flavorful it stops you mid-bite. It’s perfect for chilly evenings when you want something cozy, or for busy weeknights when everyone wants something really good without a fuss. The honey and ginger combo is one that never gets old—it’s sweet, spicy, and fragrant in the best way, and when it caramelizes on the chicken? Pure magic.

I first made this on a whim, tossing together a few pantry staples and hoping for the best. What happened was one of those happy kitchen accidents that now lives on as a family favorite. Whether you’re meal prepping for the week or just need a quick dinner idea, this recipe is endlessly customizable and seriously satisfying.

Why You’ll Love This Recipe:

Bold and balanced flavor: The ginger and chili bring the heat, while the honey and soy add the perfect touch of sweetness and umami.
Quick and weeknight-friendly: Ready in under an hour and mostly made with pantry staples.
Meal-prep ready: Make it ahead and enjoy flavorful, ready-to-go lunches all week.
Crowd-pleasing: It’s colorful, customizable, and just plain fun to eat.

INGREDIENTS YOU’LL NEED:

For the Chicken Marinade:

1 ½ lbs boneless skinless chicken breasts, diced
¼ cup low-sodium soy sauce
¼ cup honey
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1 teaspoon red pepper flakes (adjust to taste)

For the Yum Yum Sauce:

½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon garlic powder
1 tablespoon water (to thin, as needed)

For the Bowls:

2 cups cooked white rice (or brown rice)
1 cup shredded carrots
1 cucumber, thinly sliced
1 avocado, sliced
1 tablespoon sesame seeds (for garnish)
Sliced green onions (for garnish)

HOW TO MAKE SPICY HONEY GINGER CHICKEN BOWLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Marinate the Chicken
Start by tossing your diced chicken in a large bowl with the soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes. Mix until everything is coated, then cover and let it marinate for at least 20 minutes—though an hour in the fridge is even better if you’ve got the time. This gives the chicken time to soak up all those deep, rich flavors.

Step 2: Make the Yum Yum Sauce
While the chicken is marinating, whisk together the mayonnaise, ketchup, rice vinegar, sugar, garlic powder, and a splash of water. The sauce should be creamy but pourable—adjust the water as needed. Set this aside in the fridge so the flavors can meld. (Confession: I always sneak a taste with a spoon. It’s that good.)

Step 3: Cook the Chicken
In a large skillet over medium heat, cook the marinated chicken in batches to avoid overcrowding the pan. Let it sizzle and caramelize—those sticky bits on the bottom of the pan are flavor gold. Cook for about 6-8 minutes, or until the chicken is cooked through and slightly crispy on the edges.

Step 4: Assemble the Bowls
Time to build your masterpiece. Start with a scoop of warm rice, then top with your honey ginger chicken, shredded carrots, cucumbers, and creamy avocado slices. Drizzle with that dreamy yum yum sauce, sprinkle on sesame seeds and green onions, and you’re done.

HELPFUL TIPS:

Use a non-stick skillet to get the perfect sear on your chicken without burning the marinade.
Want extra heat? Add a squirt of Sriracha to your yum yum sauce or a pinch more red pepper flakes to the chicken.
Meal prep tip: Keep the sauce and veggies separate until you’re ready to serve, so everything stays fresh and crunchy.
Rice swap: Try this with cauliflower rice or quinoa for a lower-carb version.

DETAILS:

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Bowls
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Dairy-Free

NOTES:

If you’re short on time, use pre-cooked or rotisserie chicken and toss it in the sauce at the end.
The sauce can be made ahead of time and stored for up to a week in the fridge.
This recipe is naturally dairy-free and can be made gluten-free with tamari instead of soy sauce.

NUTRITIONAL INFORMATION (Approx. per serving):

Calories: 520
Protein: 34g
Fat: 22g
Carbs: 45g
Fiber: 5g
Sugar: 18g

FREQUENTLY ASKED QUESTIONS:

Can I make this with tofu or another protein?
Absolutely! This sauce works beautifully with tofu, tempeh, or even shrimp. Just adjust the cooking time accordingly.

How long will leftovers last?
Stored in airtight containers, these bowls stay fresh for up to 4 days in the fridge. Keep sauce separate for best texture.

Can I freeze it?
You can freeze the chicken portion, but fresh veggies and avocado won’t freeze well. Assemble fresh when ready to eat.

Is this spicy?
It has a gentle kick from the red pepper flakes, but you can always scale back or increase to match your heat preference.

STORAGE INSTRUCTIONS:

Refrigerator: Store all bowl components separately in airtight containers for up to 4 days.
Reheat: Gently reheat chicken and rice in the microwave or stovetop. Add sauce and veggies fresh.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy and flavor-packed meals:

Honey Garlic Chicken – A Sweet and Savory Delight

CONCLUSION

This Spicy Honey Ginger Chicken Bowl with Yum Yum Sauce is the kind of dish that makes you feel like a rockstar in the kitchen. It’s simple enough for a busy weeknight, but flavorful enough to impress guests (or just treat yourself). Every bite is a harmony of spicy, sweet, creamy, and crunchy—an easy win for anyone looking to shake up their dinner routine.